Journal of Food Technology

Year: 2008
Volume: 6
Issue: 1
Page No. 14 - 19

Extending Shelf-Life of Leaf Lettuce Using Active Packaging

Authors : Jun Ho Lee

Abstract: Fresh leaf lettuce was packaged with 3 types of active packaging materials, namely Cerifeldspar, Alimac and Torustone and stored at 5 and 25�C for up to 5 days. The effects of active packaging on the physicochemical and sensory qualities of leaf lettuce were investigated. The fresh weight of all samples markedly decreased during storage regardless of storage temperature and packaging type but the reduction rates were significantly higher in samples stored at 25�C. On the whole, trends of color values of all lettuce samples during storage displayed a noticeable increase for L*, a*, b* and E. Vitamin C content decreased in all samples during storage regardless of storage conditions. There was a gradual loss of OVQ during 5 days of storage and the visual quality of lettuce deteriorated more rapidly at 25�C than at 5�C. The degree of yellowing increased rapidly when the samples stored at 25�C than those stored at 5�C. Samples stored in an Alimac-coated paper exhibited better overall quality as compared with others.

How to cite this article:

Jun Ho Lee , 2008. Extending Shelf-Life of Leaf Lettuce Using Active Packaging . Journal of Food Technology, 6: 14-19.

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