Study on Treatment and Storage of MPLettuce

Abstract

Abstract: Effects of peeling by soaking into alkaline solution and by different ant i -brown treatments after manual peeling inminimal processing(MP )lettuce on storage were studied.The results showedthat minimally proce ssed let-tucepeeledbysoakingintoalkaline solutionhadanobviouslylongorshelflife.Thekeepingqualitycouldbe maintained for 8days under0℃and4days under4℃.Treatment with NaClOwas the best am ong all processed with different an-tibrowntreatments so as to maintain the keeping quality for 6days under0℃and3days under4℃?

Key words: Lettuce , Minimal processing(MP ), Peeling , Anti-brown

LU Sheng-Min. Study on Treatment and Storage of MPLettuce[J]. FOOD SCIENCE, 2002, 23(2): 142-143.

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Study on Treatment and Storage of MPLettuce

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