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Effect of Transport Vibration on the Storage Quality of Fresh-Cut Lettuce (Lactuca sativa L.var. ramosa Hort.)

DONG Xuelin1,2, ZHANG Chao2, MA Yue2, ZHAO Xiaoyan2   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Beijing Vegetable Research Center,
    Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,
    Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture,
    Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100971, China
  • Online:2016-04-25 Published:2016-04-13

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Abstract:

The effect of transport vibration on the storage quality of fresh-cut lettuce (Lactuca sativa L.var. ramosa Hort.)
was evaluated. The fresh-cut lettuce was transported in a refrigerated truck to a supermarket in 5 hours and then stored on
shelves at 4 ℃. The vertical acceleration of the truck reached its maximum value before stopping. The quality changes of
fresh-cut lettuce after 0, 2, 4 and 6 days of cold storage were examined. The vibration intensity of the rear-upper part of
the cabin was the strongest. After 4 days of storage, the fresh-cut lettuce placed at the rear-upper part showed the highest
browning ratio and most significant damage of cell membrane lipids. The quality of fresh-cut lettuce was deteriorated more
significantly with increasing vibration intensity during the transportation. Hence, the rear-upper part of the cabin led to the
worst quality of fresh-cut lettuce during the transportation.

Key words: fresh-cut lettuce, transport vibration, MDA, relative conductivity, browning ratio

CLC Number: