TY  - JOUR
T1  - Extending Shelf-Life of Leaf Lettuce Using Active Packaging
AU - , Jun Ho Lee 
JO  - Journal of Food Technology
VL  - 6
IS  - 1
SP  - 14
EP  - 19
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.14.19
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.14.19
KW  - Active packaging
KW  -shelf-life
KW  -leaf lettuce
KW  -physicochemical
KW  -sensory
AB  - 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 <I> L*, a*, b*</I> 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.
ER  -