Abstract
The experiment was conducted with crisp lettuce cv. 'Grenada". After harvesting and cutting the lettuce was subjected to the following treatments: rinsing in tap water and centrifuging, rinsing in 0.3% citric acid solution and centrifuging and rinsing in 0.3% ascorbic acid solution and centrifuging. The 200 g samples of cut lettuce were packed in polyethylene (PE) film bags tight sealed and also with perforation. Additionally the untreated lettuce was packed also in P-Plus plastic bags.
There was no effect from rinsing in tap water or organic acid solutions on reduction of browning or quality of cut lettuce.
The storage temperature significantly influenced the quality of cut lettuce. At 0°C the fresh cut crisp lettuce maintained good quality up to 6 days but only 2 days at 6-8°C. After 2 days at 18-20°C browning was visible and after 4 days there were symptoms of rotting.
Comparing suitability of unit packaging for short storage of fresh cut lettuce, it was shown that lettuce kept in P-Plus film bags maintained the best quality.