Vegetables are an important dietary source of ascorbic acid and minerals, with certain content differences among cultivars. Vegetables endogenous ascorbic acid and mineral concentrations after harvest generally decreases and is greatly affected by the storage conditions. The objective was to report the evolution of the ascorbic acid and mineral concentrations in minimally processed butterhead and latin lettuce with active (5%O{sub}2; 5%CO{sub}2) and passive modified atmosphere packaging. Treatments were the two lettuce types and two ways of minimally processed lettuce: intact leaf and cut leaf in pieces. Ascorbic acid and minerals (potassium, calcium, sodium, and magnesium) were measured by capillary electrophoresis just after processing (initial conditions), 7 and 14 days of storage. All data were tested by analysis of variance with mean comparison by Tukey and regression test with one variable and multivariable approaches. Ascorbic acid and minerals level decreased with during storage in both lettuce types and with the same trend in both modified atmospheres packaging.
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