ISHS Acta Horticulturae 62: Symposium on Vegetable Storage
IMPROVING THE KEEPING QUALITY OF CUT HEAD LETTUCE |
| Author: | T. Krahn |
| Abstract:
Keeping quality of cut (salad prepared) head lettuce was affected by temperature, modified atmospheres and chemical treatments. Temperature control was the most effective means of improving keeping quality with a 0°C temperature being preferable; a range 0° to 2.2°C was acceptable, however, storage life decreased proportionally as temperature increased. Chemical treatments tested, including sodium bisulfite, calcium chloride, calcium oxalate and calcium nitrate, were of little or no value in extending storage life. Modified atmospheres with 2 to 3% O2 provided substantial benefit at normal atmospheric pressure, however, when these conditions were created by hypobaric methods, keeping quality of cut head lettuce was substantially reduced. Storage in a dry untreated condition, in an impermeable heat sealed film, resulted in the most desirable product after two weeks storage, especially if a cold water rinse was used before product consumption. Sliced radishes provided a worthwhile indicator of browning or dehydration, when evaluating a handling system. Chemical treatments provided a degree of benefit in improving keeping quality of sliced radishes, while modified atmospheres were not as important as for cut head lettuce. | |
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