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EFFECT OF DIFFERENT PRE-COOLING, PACKAGING AND TRANSPORTATION METHODS ON QUALITY OF LETTUCE

文献类型: 外文期刊

作者: Rao, X. 1 ; Liu, S. 1 ; Wang, Z. 1 ; Yan, L. 1 ;

作者机构: 1.Natl Engn Res Ctr Vegetables, Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, POB 2443, Beijing 100097, Peoples R China

关键词: lettuce;pressure cooling;room cooling;package;transportation

期刊名称:23RD IIR INTERNATIONAL CONGRESS OF REFRIGERATION

ISSN: 1025-9031

年卷期: 2011 年 23 卷

页码:

收录情况: SCI

摘要: The effect of pressure cooling (PC) and room cooling (RC) packaged with the plastic box (PB) and carton (CN), four different packaging treatments which were expanded polystyrene cases (EPS) with and without cold accumulator in the temperature of 20.8 similar to 23.5 degrees C, cartons with and without 0.06mm polyethylene (PE) at 0 +/- 0.5 degrees C during the transportation on the quality of lettuce were studied. The results showed that the cooling times of lettuces by PC+PB from 21.1 degrees C down to 2.8 degrees C, PC+CN from 19.8 degrees C down to 2.8 degrees C RC+PB from 23 degrees C down to 2.6 degrees C, and RC+CN 20.5 degrees C from down to 2.8 degrees C were 180, 210, 300, and 390 minutes, respectively. The weight losses of lettuces with PC+PB, PC+CN, RC+PB, and RC+CN were 0.82, 0.88, 0.98, and 1.04%, respectively. The cooling rate with pressure cooling was faster than that with room cooling, and its weight losses were lower. The core temperatures of cooled lettuces packaged by expanded polystyrene cases with and without cold accumulators were increased from 0 degrees C to 7.3 degrees C and 21.2 degrees C 21.1 degrees C and 22.3 degrees C respectively after 1 day and 2 days in the temperature of 20.8 similar to 23.5 degrees C 2 days later, the soluble sugar contents decreased to 2.00 and 1.87%, ascorbic acid contents decreased to 38.51 and 34.64 mg/100g, the weight losses were 0.84 and 1.10%, respectively. The lettuces packaged by cartons with and without 0.06mm PE at 0 +/- 0.5 degrees C the soluble sugar contents decreased to 1.73 and 1.50%, ascorbic acid contents decreased to 32.94 and 28.63 mg/100g, the weight losses were 1.17 and 4.88%, respectively after 9 days. The sensory evaluation of lettuces packaged carton without 0.06mm PE were grade 3.5 and 2.9 after 7 and 9 days, while the sensory evaluation of lettuces packaged carton with 0.06mm PE was grade 4.4 and 4.2 after 7 and 9 days.

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