Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce
Piece-size reduction, which is required in preparing lettuce for salads, shortens storage life of cut lettuce as compared to uncut head lettuce. Cellular fluids, released during cutting, are removed by rinsing with water, followed by centrifugation to remove added surface moisture. Extended centrifu...
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| Veröffentlicht in: | Journal of food science 1991-01, Vol.56 (1), p.60-62 |
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| container_end_page | 62 |
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| container_title | Journal of food science |
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| creator | Bolin, H.R. (USDA Western Regional Research Center, Albany, CA) Huxsoll, C.C |
| description | Piece-size reduction, which is required in preparing lettuce for salads, shortens storage life of cut lettuce as compared to uncut head lettuce. Cellular fluids, released during cutting, are removed by rinsing with water, followed by centrifugation to remove added surface moisture. Extended centrifugation can cause desiccation of product, which may be beneficial under certain conditions. Other methods of water removal, such as blotting or forced air did not seem practical. During storage green pigmentation decreased in salad-cut lettuce. Optimum cold storage was obtained by packaging the cut-lettuce in pouches that had been slightly evacuated and contained a small amount of carbon monoxide |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb07975.x |
| format | Article |
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| ispartof | Journal of food science, 1991-01, Vol.56 (1), p.60-62 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| subjects | ALIMENTOS ALMACENAMIENTO Biological and medical sciences CALIDAD Food industries Food processing industry Fruit and vegetable industries Fruits & vegetables Fundamental and applied biological sciences. Psychology GROSSEUR DES PARTICULES LAITUE LECHUGA PRODUCCION ALIMENTARIA PRODUCTION ALIMENTAIRE PRODUIT ALIMENTAIRE QUALITE Quality control STOCKAGE TAMANO DE LA PARTICULA |
| title | Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce |
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