Textural and compositional changes of stored iceberg lettuce in relation to harvest season and storage condition
- D Chandra, T Matsui, H Suzuki, Y Kosugi, K Fujimura, PK Bhowmik
- Int J Veg Sci
This study was conducted to evaluate the changes in quality of iceberg lettuce during storage at different temperatures and the effects of postharvest treatments of 1-methylcyclopropene or gibberellic acid at high temperature. The results showed that quality of the lettuce was remarkably retained during storage at 0 °C, but significantly declined at 20 °C. However, quality of the vegetable at shelf-temperature (20 °C, 85 ~ 95% RH) was effectively delayed by the treatment with 1-methylcyclopropene (1-MCP) or gibberellic acid (GA). Browning of the lettuce leaves was significantly inhibited by the storage at low temperature and by treatment with1-MCP and GA. The biochemical analysis further indicated that the reduction of soluble protein and sugar, decrease in activity of polyphenol oxidase (PPO) and peroxidase (POD) and accumulation of free amino acids in the lettuce leaves during storage could be remarkably prevented by low temperature, treatment with1-MCP or GA. Our result suggested that 1-MCP or GA treatment would provide a potential way for controlling quality of the lettuce under suboptimal postharvest temperature conditions.