Chemical materials application and storage periods effect on water content and total soluble solids of cold stored lettuce.

摘要

This study was conducted on the effect of chemical materials application (CMA) and storage periods (STP) on quality Iranian white lettuce during cold storage at temperature of 2 degrees C and 90% relative humidity. Four CMA (calcium chloride, citric acid, acetic acid and no chemical material application as control) and five STP (0, 7, 14 21 and 28 days) were investigated for two quality characteristics including water content and total soluble solids (TSS). The statistical results of the study indicated that CMA and STP significantly (P<=0.01) affected both quality characteristics. Interaction of CMA x STP for both studied quality characteristics was also significant (P<=0.01). Results of the study indicated that calcium chloride was the best CMA for preserving water content and TSS of lettuce during cold storage. Additionally, water content and TSS decreased by increasing STP for cold stored lettuce.