SUITABILITY OF RED PIGMENTED LETTUCE FOR MINIMALLY FRESH PROCESSING

摘要

Quality and storage life of fresh processed lettuce vary depending on cultivars, agronomic conditions, maturity stage, processing procedures, and storage conditions. Therefore it is important to determine physical parameters, which can be used to conclude the suitability of a cultivar to fresh processing and storage. The respiration rate and the bacterial total viable counts are very important factors to assess the viability of lettuce cultivars to be stored under modified atmosphere packaging (MAP). Therefore, the respiration rate at 5 and 10°C and the microbial growth (mesophilic bacteria, psychrotrophic bacteria, coliforms, and lactic acid bacteria) of 'Lollo Rosso' and 'Lollo Rosso Baby Leaf' lettuce were evaluated. No significant difference in the respiration rate of both cultivars was found. However, the growth of all tested microbial groups was higher in 'Lollo Rosso Baby Leaf' than in 'Lollo Rosso'. Changes of microbial growth throughout MAP storage was also monitored.