Evaluation of applying calcium acid in chloride, acetic acid and citric packaging of lettuce in order to improve quality and shelf life in cold store
2014
Hosseini Bahri, Seyed Mehdi | Zargaran, Mahtab | Imani, Mohammad Reza | Rafezi, Ramin
Application of calcium chloride , acetic acid and citric acid to improve the quality and shelf life of Iranian white lettuce during preservation in cold store at 0ΊC and 90% RH fo28 days and also in environmental conditions at 35ΊC and 65% RH for 10 days was studied. Then 4 samples were prepared and except of reference sample, the others were packaged with poly ethylene plates and stretcher films. Then according to a time table the samples were tested for water content, brix, vitamin C, remained calcium chloride and organoleptic parameters (flavour, odor and appearance).This investigation showed that using of calcium chloride, acetic acid, citric acid and stretcher film had a profound effect on the prevention of losing water. But the best results for brix and vitamin C were obtained for the samples prepared with calcium chloride and after that for the samples prepared with acetic and citric acids. The remained calcium chloride due to samples prepared with calcium chloride was negligible. The results of organoleptic tests for all of the samples prepared with chemical materials were satisfactory
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