Research Progress in Quality and Safety of Fresh Cut Lettuce

doi:10.7506/spkx1002-6630-201019088

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 399-404.doi: 10.7506/spkx1002-6630-201019088

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Research Progress in Quality and Safety of Fresh Cut Lettuce

ZHANG Xue-jie1，YE Zhi-hua2,*

(1. Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China；2. Institute of Quality
Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China)

Received:2010-04-16 Online:2010-10-15 Published:2010-12-29
Contact: YE Zhi-hua E-mail:zhihuaye@mail.caas.net.cn

Abstract

Abstract:

In recent years, due to the increasing consumption of fresh cut lettuce products, quality and safety are becoming a major issue to human health. Major problems involved in quality and safety of fresh cut lettuce are introduced and research progress from processing to storage involved in chemicals, physical or combinatorial disinfections, browning control and nutrients loss and predicted models on quality and safety are also discussed in this paper. Further research directions are also proposed, which will provide a theoretical reference for future research and application in quality and safety control of fresh cut lettuce.

Key words: fresh cut lettuce, quality, safety

CLC Number:

TS255.3

ZHANG Xue-jie1，YE Zhi-hua2,*. Research Progress in Quality and Safety of Fresh Cut Lettuce[J]. FOOD SCIENCE, 2010, 31(19): 399-404.

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Research Progress in Quality and Safety of Fresh Cut Lettuce

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