Work

Delaying Deterioration of Romaine Lettuce by Vacuum Cooling and Modified Atmosphere Produced in Polyethylene Packages1

Year: 1973

Type: article

Abstract: Yellowing and decay of leaves were reduced when romaine lettuce ( Lactuca sativa L. cv. Hazera Yellow) was prepackaged in closed polyethylene (PE) bags in which O 2 concentration was reduced by flushing with N 2 . Similar, but less effective results were obtained when the lettuce was prepackaged in closed PE bags (not flushed with N 2 gas), or when open bags were placed in PE-lined cartons, as well as when lettuce was vacuum precooled after packaging in open bags. Vacuum precooling of PE-lined cartons of lettuce did not further delay deterioration, since the process of vacuum cooling eliminated the modified atmosphere previously produced in PE liners. The efficacy of PE-lined cartons and that of closed PE bags in delaying deterioration of lettuce was related to reduction of O 2 and accumulation of CO 2 in the ambient atmosphere in the package. Concentrations of CO 2 in PE-lined cartons, which reached 8 to 12% at the end of holding at 18 to 20°C following storage at 1°C, had no adverse effect on romaine lettuce. However, about 64% of the heads of ‘Great Lakes’ lettuce packed in similar packages during cold storage showed CO 2 damage, even when CO 2 was not higher than about 3%.

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.98.5.464

Authors: N. Aharoni, S. Ben-Yehoshua

Institution: Agricultural Research Organization

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500