Articles
CALCIUM CHLORIDE DIP AND POSTHARVEST BEHAVIOR OF BUTTERHEAD LETTUCE MINIMALLY PROCESSED
Article number
875_24
Pages
191 – 204
Language
English
Abstract
Pre and post harvest calcium applications have been used to delay aging or ripening, to reduce postharvest decay, and to control the development of many physiological disorders in fruits and vegetables.
This experiment was performed to determine whether calcium chloride dip extends post harvest shelf life of butterhead lettuce minimally processed.
Plants were grown during whole production period in soilless culture with a complete nutrient solution.
After transplant, plants were grown for 45 days.
At harvest wrapper leaves were trimmed off and the others were used.
About 90±5 g of intact leaves and shredded were dipped in calcium chloride or water, packed in bags, sealed and stored in chambers at 1±0.5°C and 8±2°C for 8 days.
Every three days samples were taken to evaluate overall visual quality, gas concentration (oxygen and carbon dioxide) inside the bags, color values (L*, a* y b*), weight loss and total chlorophyll.
At the end of the storage period, electrolyte leakage and browning intensity were measured.
Calcium chloride dips and shredding the leaves affected all postharvest variables, especially when the storage temperature was 8±2°C.
This experiment was performed to determine whether calcium chloride dip extends post harvest shelf life of butterhead lettuce minimally processed.
Plants were grown during whole production period in soilless culture with a complete nutrient solution.
After transplant, plants were grown for 45 days.
At harvest wrapper leaves were trimmed off and the others were used.
About 90±5 g of intact leaves and shredded were dipped in calcium chloride or water, packed in bags, sealed and stored in chambers at 1±0.5°C and 8±2°C for 8 days.
Every three days samples were taken to evaluate overall visual quality, gas concentration (oxygen and carbon dioxide) inside the bags, color values (L*, a* y b*), weight loss and total chlorophyll.
At the end of the storage period, electrolyte leakage and browning intensity were measured.
Calcium chloride dips and shredding the leaves affected all postharvest variables, especially when the storage temperature was 8±2°C.
Authors
A.P. León , D. Frezza, V.R. Logegaray, M. Harris, A. Chiesa
Keywords
quality, gas concentration, color, chlorophyll, browning, electrolyte leakage
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