| dc.contributor.author |
Manolopoulou, H |
en |
| dc.contributor.author |
Lambrinos, GR |
en |
| dc.contributor.author |
Chatzis, E |
en |
| dc.contributor.author |
Xanthopoulos, G |
en |
| dc.contributor.author |
Aravantinos, E |
en |
| dc.date.accessioned |
2014-06-06T06:50:18Z |
|
| dc.date.available |
2014-06-06T06:50:18Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
01469428 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1111/j.1745-4557.2010.00321.x |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5011 |
|
| dc.subject.other |
Ascorbic acids |
en |
| dc.subject.other |
Color parameter |
en |
| dc.subject.other |
Effect of temperature |
en |
| dc.subject.other |
Fresh-cut |
en |
| dc.subject.other |
Fresh-cut lettuce |
en |
| dc.subject.other |
Low-storage |
en |
| dc.subject.other |
Modified atmosphere |
en |
| dc.subject.other |
Packaging films |
en |
| dc.subject.other |
Quality degradation |
en |
| dc.subject.other |
Significant factors |
en |
| dc.subject.other |
Storage quality |
en |
| dc.subject.other |
Storage temperatures |
en |
| dc.subject.other |
Storage time |
en |
| dc.subject.other |
Weight loss |
en |
| dc.subject.other |
Atmospheric temperature |
en |
| dc.subject.other |
Ketones |
en |
| dc.subject.other |
Organic acids |
en |
| dc.subject.other |
Packaging materials |
en |
| dc.subject.other |
Plants (botany) |
en |
| dc.subject.other |
Polyethylenes |
en |
| dc.subject.other |
Storage (materials) |
en |
| dc.subject.other |
Thermoplastics |
en |
| dc.subject.other |
Modified atmosphere packaging |
en |
| dc.subject.other |
Lactuca |
en |
| dc.title |
Effect of temperature and modified atmosphere packaging on storage quality of fresh-cut romaine lettuce |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1111/j.1745-4557.2010.00321.x |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
The aim of this work was to study the influence of two storage temperatures (0C and 5C) and three packaging films (low density polyethylene of 60 μm thickness, medium density polyethyle of 60 μm thickness and polyvinylchloride) on the quality of fresh-cut Romaine lettuce stored under passive modified atmosphere. Results showed that all types of packaging reduced weight loss in fresh-cut lettuces when stored at 0 or 5C. Firmness did not significantly change in response to storage time or packaging type during storage. Ascorbic acid retention was affected by storage temperature and modified atmosphere packaging. The type of polyethylene as packaging material and the final storage time, proved to be the most significant factors as far the visual or color parameter evaluation concerns. The modified atmosphere packaging of fresh-cut "" Romaine"" lettuce at low storage temperatures (0C) is highly suggested to avoid quality degradation. © 2010 Wiley Periodicals, Inc. |
en |
| heal.journalName |
Journal of Food Quality |
en |
| dc.identifier.issue |
SUPPL. 1 |
en |
| dc.identifier.volume |
33 |
en |
| dc.identifier.doi |
10.1111/j.1745-4557.2010.00321.x |
en |
| dc.identifier.spage |
317 |
en |
| dc.identifier.epage |
336 |
en |