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Effects of Cultivars and Storage Temperatures on Shelf-life of Leaf Lettuces  

Lee, Jung-Soo (National Horticultural Research Institute, RDA)
Chung, Dae-Sung (National Horticultural Research Institute, RDA)
Lee, Je-Uk (National Horticultural Research Institute, RDA)
Lim, Byung-Seon (National Horticultural Research Institute, RDA)
Lee, Youn-Suk (Packaging Department, Yonsei University)
Chun, Chang-Hoo (Department of Horticultural Science, Seoul National University)
Publication Information
Food Science and Preservation / v.14, no.4, 2007 , pp. 345-350 More about this Journal
Abstract
Shelf-life and quality changes of four leaf lettuce cultivars packaged and stored at four different temperatures (0, 8, 16 and $24^{\circ}C$) were evaluated. Leaf lettuces were packaged in non-perforated polypropylene film (thickness 0.05 mm) bags. Weight loss, respiration rate, freshness degree, pigment content, and surface color were determined. At the storage temperature of $0^{\circ}C$, the weight loss, degree of freshness, pigment content, and change of surface color on packaged leaf lettuces showed no significant difference when compared with all other leaf lettuces. Meanwhile, an increase in storage temperature was observed with the quality changes of each flesh leaf lettuce. The leaf lettuces under storage conditions at $24^{\circ}C$ showed a difference in weight loss of the different types of leaf lettuces during a short storage period. However, there was no clear tendency in weight loss in different types of leaf lettuces as compared with each storage temperature. The rate of respiration and the contents of pigments in the four types of leaf lettuces also showed significant difference as the storage temperature increased.
Keywords
leaf lettuce; packaging material; pigment; storage condition;
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Times Cited By KSCI : 5  (Citation Analysis)
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