The Influence of Postharvest Treatment and Short Term Storage on Quality and Durability of Fresh Cut Crisp Lettuce (Lactuca sativa L.Var. capitata L.)

Abstract

The Influence of Postharvest Treatment and Short Term Storage on Quality and Durability of Fresh Cut Crisp Lettuce (Lactuca sativa L.Var. capitata L.) The experiment was conducted with crisp lettuce cv. 'Grenada". After harvesting and cutting the lettuce was subjected to the following treatments: rinsing in tap water and centrifuging, rinsing in 0.3% citric acid solution and centrifuging and rinsing in 0.3% ascorbic acid solution and centrifuging. The 200 g samples of cut lettuce were packed in polyethylene (PE) film bags tight sealed and also with perforation. Additionally the untreated lettuce was packed also in P-Plus plastic bags. There was no effect from rinsing in tap water or organic acid solutions on reduction of browning or quality of cut lettuce. The storage temperature significantly influenced the quality of cut lettuce. At 0°C the fresh cut crisp lettuce maintained good quality up to 6 days but only 2 days at 6-8°C. After 2 days at 18-20°C browning was visible and after 4 days there were symptoms of rotting. Comparing suitability of unit packaging for short storage of fresh cut lettuce, it was shown that lettuce kept in P-Plus film bags maintained the best quality.

29 Post-Harvest Behavior of Different Lettuce Cultivars and their Cut Form sunder Different Storage Conditions

“…This might be due to lowering down the metabolic activities due to low temperature. These results are in conformity with the results reported by Grzegorzewska (2007) in fresh-cut crisp lettuce and Castaneret al (1999) in baby and romaine lettuce.…”

“…Among the cut forms, whole leaf formof lettuce reported minimum decay (1.89% on 9 th day) than cut form (2.73% on 9 th day) of lettuce as observed by Mattilaet al (1995). The decay percentage increased was found to be increased with the increase in storage temperature as reported by Grzegorzewska (2007) and by Kim et al (2004). Increase in per cent decay in cut form might be due to the increase in wounded tissue surface that cause condensation in the lettuce bags which created aqueous focuses for the development of microorganisms which leads to decay.…”