Determining the storage potential of iceberg lettuce with chlorophyll fluorescence. Postharvest Biol. Technol. 38: 43-56.SCHOFIELD R.A., DEELL R.D., MURRC D.P., JEN- NI S. (2005) - Determining the storage potential of iceberg lettuce with chlorophyll fluorescence. Postharvest Biol. Technol....
Browning of the lettuce leaves was significantly inhibited by the storage at low temperature and by treatment with1-MCP and GA. The biochemical analysis further indicated that the reduction of soluble protein and sugar, decrease in activity of polyphenol oxidase (PPO) and peroxidase (POD) and ...
activities of PPO,POD and CAT,delayed tissue aging and browning,and maintained the contents of chlorophyll,vitamin C and sugar content well.The sensory evaluation results showed that the fresh-cut iceberg lettuce exposed to 10% O2 +30% CO2 still had commercial value after 15 days of storage. ...
Browning of the lettuce leaves was significantly inhibited by the storage at low temperature and by treatment with1-MCP and GA. The biochemical analysis further indicated that the reduction of soluble protein and sugar, decrease in activity of polyphenol oxidase (PPO) and peroxidase (P...
Effects of pressure reduction rate on quality and ultrastructure of iceberg lettuce after vacuum cooling and storage. He S Y,Feng G P,Li Y F, et al. Postharvest Biology and Technology . 2004He,S.Y,Feng,G.P,Yang,H.S. et al.Effects of pressure reduction rate on quality and ...
( 1999 ) The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions . Journal of Food Protection 62 , 363 – 367 .Hurme, E.U., Kinnunen, A., Heiniö, R.L., Ahvenainen, R., Jokinen, K. (1999) The storage life of packed shredded iceberg lettuce dipped...
The enzymatic browning of shredded iceberg lettuce during cold storage may be effectively suppressed by natural extracts.doi:10.1111/ijfs.14406Magorzata SikoraUrszula ZotekMicha wiecaJohn Wiley & Sons, LtdInternational Journal of Food Science & Technology...
Combined heat treatment with washing solutions reduced aerobic plate count on fresh-cut lettuce, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut iceberg lettuce resulting to more microbial population compared to non HT. On the other hand, samples ...
EFFECTS OF TIO2/UV PHOTOCATALYTIC REACTION ON MICROBIAL SAFETY AND ENZYMATIC ACTIVITY OF ICEBERG LETTUCE DURING STORAGENo article summary includedYoungbong KimYoungbong KimYunsik ChoiSoohyun KimJiyoung ChoiJiyong Park中国食品科学技术学会
Chopped iceberg lettuce was passed through an IFW, a flume system, or sequentially through both, with different free chlorine levels. Microbial reduction and quality parameters (sensory attributes and tissue membrane integrity) were evaluated on days 0, 7, and 14 of a 14-day storage period. ...