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Effect of ethylene on storage life of lettuce
Author(s) -
Kim GunHee,
Wills Ron B H
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690209
Subject(s) - ethylene , potassium permanganate , browning , polyethylene , shelf life , chemistry , horticulture , postharvest , food science , toxicology , biology , organic chemistry , catalysis
Lettuce was held in air containing ethylene at 0.005‐1.0 μl litre‐ 1 at 20°C and 0°C to examine the effect of ethylene levels on quality during storage. Reducing the ethylene level was found to extend storage life by delaying leaf browning at both temperatures. The level of ethylene around commercially marketed lettuce was found to range from 0.11 to 0.85 μl litre‐ 1 . Storage of lettuce in polyethylene bags to minimise water loss and the inclusion of potassium permanganate to reduce the level of ethylene gave a significant increase in market life at 20°C and 0°C.