文献类型： 外文期刊

作者： Choi, In-Lee ¹ ; Lee, Joo-Hwan ² ; Choi, Dam-Hee ² ; Wang, Li-Xia ³ ; Kang, Ho-Min ¹ ;

作者机构： 1.Kangwon Natl Univ, Agr & Life Sci Res Inst, Chunchon 24341, South Korea

2.Kangwon Natl Univ, Interdisciplinary Program Smart Agr, Chunchon 24341, South Korea

3.Shandong Acad Agr Sci, Inst Vegetables, Jinan 250100, Peoples R China

关键词： carbon dioxide; correlation; ethylene; overall quality; PCA

期刊名称：HORTICULTURAE （ 影响因子：2.331； 五年影响因子：2.951 ）

ISSN：

年卷期： 2021 年 7 卷 11 期

页码：

收录情况： SCI

摘要： This study aimed to examine the effect of modified atmosphere (MA) storage on the quality and storability of romaine lettuce. Whole and fresh-cut romaine lettuce were packaged with 1300; 10,000; 50,000; 100,000 cc m(-2)& BULL;day(-1)& BULL;atm(-1) O-2 transmission rate (OTR) films and stored at 2 or 8 & DEG;C for 15 days. The respiration and ethylene production rates before pre-cooling were higher in fresh-cut lettuce than in whole romaine lettuce. The reduction in fresh weight for whole and fresh-cut romaine lettuce during storage was less than 0.5%. The CO2 concentration was less than 2%, except for the 1300 cc treatment (at 8 & DEG;C for whole and fresh-cut lettuce) and 10,000 cc (in fresh-cut lettuce). At the end date of storage, the overall quality of the whole lettuce was good, the off-odor was lower in the 10,000 cc treatment, and the 50,000 cc treatment at 8 & DEG;C led to good overall quality in the fresh-cut lettuce. The chlorophyll content of the whole lettuce was maintained at a higher level in the treatment of 10,000 cc at 8 & DEG;C, while it was higher in the 50,000 cc treatments at 2 and 8 & DEG;C in the fresh-cut lettuce. Correlation and PCA confirmed that the main factors affecting the storability and quality of romaine lettuce were fresh weight loss rate, off-odor, and the concentration of CO2. In addition, the storage characteristics of whole and fresh-cut lettuce were opposite to 0 in PC1 and PC2, indicating that the storage characteristics were different depending on the processing type.