Articles
EVALUATION OF QUALITY ATTRIBUTES OF FRESH-CUT LETTUCE STORED AT DIFFERENT TEMPERATURES
Article number
837_19
Pages
161 – 166
Language
English
Abstract
This study was performed in an effort to standardize the quality of fresh-cut products.
The quality of fresh-cut lettuce samples was measured at three storage temperatures: 5, 10 and 20°C. Sensory quality evaluations revealed the following: produce stored at 20°C lost its marketability in less than one day; produce stored at 10°C lost its marketability in less than two days; by contrast, produce stored at 5°C maintained its marketability for six days.
At these points, browning started to occur around cut areas, and increased gradually once it began.
Vitamin C content decreased with storage time; storage at 5°C maintained vitamin content best.
The data were used to establish objective measures of quality for fresh-cut products.
The quality of fresh-cut lettuce samples was measured at three storage temperatures: 5, 10 and 20°C. Sensory quality evaluations revealed the following: produce stored at 20°C lost its marketability in less than one day; produce stored at 10°C lost its marketability in less than two days; by contrast, produce stored at 5°C maintained its marketability for six days.
At these points, browning started to occur around cut areas, and increased gradually once it began.
Vitamin C content decreased with storage time; storage at 5°C maintained vitamin content best.
The data were used to establish objective measures of quality for fresh-cut products.
Authors
S.D. Cho, G.H. Kim, D.M. Kim
Keywords
fresh-cut products, lettuce, quality evaluation
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