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http://dx.doi.org/10.3746/jkfn.2007.36.7.932

Evaluation of Quality and Analysis of Hazard Management at Different Seasons of Lettuce  

Cha, Hwan-Soo (Korea Food Research Institute)
Youn, Aye-Ree (Korea Food Research Institute)
Kim, Sang-Hee (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.7, 2007 , pp. 932-937 More about this Journal
Abstract
Quality evaluation and hazard management of lettuce (Lactuca sativa L.) which was prepared within the harvesting seasons were analyzed. Eatable weight was highest in the summer (953.40 g)>spring (912.27 g)>fall (895.28 g) lettuce, but sugar content showed the highest concentration in the spring. Total color of summer lettuce was the brightest in comparison with other seasons. Fall lettuce's color increased in yellowness more than greenness. Minerals of lettuce were abundant in the following order of K>Ca>Na>Mg>Fe in all seasons. Chlorophyll content, showing the similar trend to vitamin C, was the lowest in summer. Among the 48 different pesticides tested, only chlorthalonil was detected in a minute content from fall lettuce. In conclusion, summer lettuce was inferior to spring and fall in quality because of hot weather.
Keywords
lettuce; hazard management; quality evaluation;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 2
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