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Effect of Packaging Methods on the Quality of Leaf Lettuce  

Lee, Jung-Soo (National Institute Horticultural & Medicinal Crop, RDA)
Lee, Hye-Eun (National Institute Horticultural & Medicinal Crop, RDA)
Lee, Youn-Suk (Packaging Department, Yonsei University)
Chun, Chang-Hoo (Department of Plant Science, Seoul National University)
Publication Information
Food Science and Preservation / v.15, no.5, 2008 , pp. 630-634 More about this Journal
Abstract
The effect of packaging methods on the quality characteristics of leaf lettuces was studied during storage at low temperature. Using five commercial packaging types: non-perforated PP (polypropylene) film bags, PP film roll, perforated PP film bags, PET (polyethyleneterephthalate) trays, and micro-perforated LDPE film bags, changes in color, respiration rate, and weight loss of leaf lettuces were investigated. Packaging in non-perforated PP film bags minimized color change and weight loss during storage. The leaf lettuces packaged in non-perforated PP film bags, among the five packaging choices, showed good external appearance and offered the greatest sale potential in the domestic market. However, there were no clear differences in the respiration rates of lettuces packed in various ways. The PET tray afforded very good protection of leaf lettuces from physical damage. The results indicate that the marketability of lettuces may be directly affected by the packaging modes employed, and that the optimal packaging may be non-perforated PP film bags; these keep lettuces fresh during low-temperature storage.
Keywords
lettuce; packaging method; postharvest quality;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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