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|Title:||Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuce|
|Source:||Tay, S.L.,Perera, C.O. (2004-03). Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuce. Journal of Food Science 69 (2) : FCT131-FCT135. ScholarBank@NUS Repository.|
|Abstract:||The effects of 1-methylcyclopropene (1-MCP) and alginate-based edible coatings on the rate of respiration, C2H4 production, color, texture, and total ascorbic-acid level of minimally processed and stored Baby Butterhead lettuce were determined. Samples were stored at 2°C and 6°C for 12 d. It was observed that the 1-MCP-treated lettuce had the lowest respiration and ethylene production rates. Russet spotting on the midribs of the leaves in 1-MCP-treated lettuce was the most retarded, and the total ascorbic acid level was the highest. Alginate treatment of lettuce had the most pronounced effect on crispness. Overall, the 1-MCP-treated lettuce had the best quality, followed by the alginate-coated and the control lettuce. © 2004 Institute of Food Technologists.|
|Source Title:||Journal of Food Science|
|Appears in Collections:||Staff Publications|
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