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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (550) Last page : (561)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6381

Trends in Minimal Processing of Lettuce

1Division of Vegetable Sciences, ICAR-Indian Agricultural Research Institute, New Delhi, India
2Department of Horticulture, College of Agriculture (Kolhapur),
Mahatma Phule Krishi Vidyapeeth, Rahuri, India
*Corresponding Author E-mail: mkaur89096@gmail.com
Received: 21.03.2018  |  Revised: 22.04.2018   |  Accepted: 26.04.2018  



Lettuce is an expanding salad vegetable for supermarket in India and abroad. It has been emerged as a valued salad alternative in minimally processed food products. Minimal processing gives an additional value to lettuce in terms of convenience and time saving. Mechanical damage to the cells during processing, however, is a major limitation to shelf life of minimally processed lettuce which enhances the microbial growth, enzymatic browning and moisture loss. Different minimal processing techniques such as use of post harvest chemicals, irradiations and modified atmosphere packagings (MAP)have been employed for different category of lettuce. These techniques can be adopted either individually or in combination which extends the shelf life of the products through suppression of respiration, ripening and subsequent senescence and microbial activity. MAP inhibits the ethylene induced effects, balances the O2 and CO2 concentrations and reduces the moisture loss due to the moisture barrier properties of the packaging. This review paper aims to supply information about different approaches being employed to extend shelf-life and quality of minimally processed lettuce. A brief description of the MAP technology is also given.

Key words: Lettuce, Minimal processing, Shelf-life, Quality, Enzymatic browning

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kaur, M., Dhumal, S.S. and Kumar, M., Trends in Minimal Processing of Lettuce, Int. J. Pure App. Biosci. 6(2): 550-561 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6381

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