LETTUCE TYPE AND FRESH CUT QUALITY
CHIESA A.; MASSA A., FILIPPINI DI DELFINO, O. S., FREZZA, D.; MOCCIA, S.
Abstract
Lettuce contribute primarily vitamins and minerals
to the human diet. Temperature, oxygen, initial ascorbic acid concentration
and the minimal processing way affect the ascorbic acid degradation. This study
was conducted to determine the effect of processing degree on the keeping quality
of fresh cut butterhead, crisphead, latin and leafy lettuces. Intact leaves
and cut leaves, salad ready to eat, were packed in polyolefm bags and stored
up to 10 days at 4°C. Ascorbic acid concentration by capilar electrophoresis
and visual quality rated on scale were measured after processing and 3, 7 and
10 days after harvest. Processed product visual quality was related to the lettuce
type and the minimal processing way. Cut leaves had lower visual quality scores
and ascorbic acid concentration than intact ones. Latin and leafy lettuce showed
better visual quality scores than butterhead and crisphead lettuce. Leafy lettuce
had the highest ascorbic acid concentration and the crisphead lettuce had the
lowest.
Key words:
ascorbic acid, leafy vegetable, processing degree,
visual quality