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EFFECTS OF DIFFERENT TEMPERATURES AND PACKAGING METHODS ON THE PRESERVATION OF LETTUCE UNDER SUPERMARKET STORAGE CONDITIONS

Zhifang Yu

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Abstract

Effects of two different temperatures( viz., 17±2 ℃ and 22±2 ℃ )and packaging methods on the preservation of lettuce under supermarket storage conditions were studied. The results showed that the suitable low temperature with the packaging of plastic bag could decrease the nutrition loss of lettuce, inhibit the respiration and weight loss of lettuce and reduce the wastage of chlorophyll, ascorbic acid and reduced sugar in lettuce, which could keep the storage quality and extend the shelf storage.

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What this paper is about

Effects of two different temperatures( viz., 17±2 ℃ and 22±2 ℃ )and packaging methods on the preservation of lettuce under supermarket storage conditions were studied. The results showed that the suitable low temperature with the packaging of plastic bag could decrease the nutrition loss of lettuce, inhibit the respiration and weight loss of lettuce and reduce the wastage of chlorophyll, ascorbic acid and reduced sugar in lettuce, which could keep the storage quality and extend the shelf storage.

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Available abstract

Effects of two different temperatures( viz., 17±2 ℃ and 22±2 ℃ )and packaging methods on the preservation of lettuce under supermarket storage conditions were studied. The results showed that the suitable low temperature with the packaging of plastic bag could decrease the nutrition loss of lettuce, inhibit the respiration and weight loss of lettuce and reduce the wastage of chlorophyll, ascorbic acid and reduced sugar in lettuce, which could keep the storage quality and extend the shelf storage.

Key concepts: Ascorbic acid, Sugar, Food science, Cold storage, Chemistry, Shelf life, Food packaging, Storage effect

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EFFECTS OF DIFFERENT TEMPERATURES AND PACKAGING METHODS ON THE PRESERVATION OF LETTUCE UNDER SUPERMARKET STORAGE CONDITIONS — Research Paper | ScholarLens