Effects of Temperature and Packaging Method on Storing Qualityof Shredded Iceberg Lettuce(Lactuca Sativea L.)

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (1): 177-179.

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Effects of Temperature and Packaging Method on Storing Qualityof Shredded Iceberg Lettuce(Lactuca Sativea L.)

WANG Li, JIANG Wei-Bo, FENG Shuang-Qing

1.College of Food Science and Nutrition Engineering, China Agriculture University;2.Shanxi Lvliang High Education College

Online:2004-01-15 Published:2011-10-24

Abstract

Abstract: It was shown in this study that the quality of shredded lettuce was enhanced by storing at 0℃ and by vacuumize-package or MA-packaging.The shredded lettuce(pretreated with1%NaCl+l%VC)could be stored for 6 days at 5℃ and for 18 daysat 0℃.The shredded lettuce vacuumize-packaged could be stored for for 21days at 0℃.Increasing in polyphenoloxi dase activityand decreasing in polyphenol level was inhibited by low temperature or/and vacuumize-package.

Key words: packaging, storage, shredded lettuce, polyphenoloxidase

WANG Li, JIANG Wei-Bo, FENG Shuang-Qing. Effects of Temperature and Packaging Method on Storing Qualityof Shredded Iceberg Lettuce(Lactuca Sativea L.)[J]. FOOD SCIENCE, 2004, 25(1): 177-179.

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Effects of Temperature and Packaging Method on Storing Qualityof Shredded Iceberg Lettuce(Lactuca Sativea L.)

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