Abstract
The four leaf type lettuce cultivars i.e. GKL-1, GKL-2, GKL-3 and Chinese Yellow were evaluated for postharvest behavior during storage. The harvested fresh leaves of different lettuce cultivars were processed into two forms i.e. whole leaf form and cut form (5x3 cm) and were stored at two storage conditions i.e. refrigerated storage (51C) and ZECC (9-15C). Results revealed that whole leaf form of lettuce cultivars stored in refrigerated condition recorded minimum changes in physico-chemical parameters. With the advancement of storage period decrease in per cent moisture, ascorbic acid and polyphenol content was observed in all treatments irrespective of cultivars, forms and storage conditions. The maximum per cent browning and decay was observed in ZECC storage which was minimum in refrigerated storage.The whole leaf form of lettuce cultivar Chinese Yellow recorded shelf life of 15 days when stored at refrigerated storage (51 0 C), whereas other cultivars (GKL-1, GKL-2 and GKL-3) recorded shelf life of 12 days. Whole leaf form of Lettuce cultivars stored in ZECC condition recorded shelf life upto 6 days while freshcut lettuce recorded shelf life of 3 days in ZECC. Fresh-cut lettuce recorded accelerated physiological loss in weight, moisture loss with increase in browning and decay percentage. Decrease in per cent moisture, ascorbic acid and polyphenol content with increase in physiological loss in weight was recorded in all treatments over the period of storage irrespective of cultivars, forms and storage conditions. The whole leaf form of lettuce cultivar Chinese Yellow recorded minimum changes in physico-chemical parameters and controlled enzymatic browning which maintained sensorial marketable quality and enhanced acceptability of lettuce leaves up to 15 days when stored at refrigerated storage (51C).
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Claims 11
Claim · model-written summary
Whole lettuce leaves in refrigeration had minimal physicochemical change.
- Taxon
- lettuce
Lactuca sativae0 - Treatment
- whole leaf forme0
- Outcome
- changes in physico-chemical parameterse0
- Direction
- minimume0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole leaf form of lettuce cultivars stored in refrigerated condition recorded minimum changes in physico-chemical parameters”
Claim · model-written summary
Moisture, ascorbic acid and polyphenol content declined over storage across treatments.
Not reportedTaxon
Verbatim
e0“decrease in per cent moisture, ascorbic acid and polyphenol content was observed in all treatments irrespective of cultivars, forms and storage conditions”
Claim · model-written summary
Browning and decay were greatest in ZECC and least in refrigeration.
- Treatment
- ZECC storagee0
- Outcome
- per cent browning and decaye0
- Direction
- maximume0
- Comparator
- refrigerated storagee0
Not reportedTaxon
Verbatim
e0“maximum per cent browning and decay was observed in ZECC storage which was minimum in refrigerated storage”
Claim · model-written summary
Whole leaf Chinese Yellow lasted 15 days under refrigeration.
- Taxon
- lettuceLactuca sativae0
- Material
- Chinese Yellowe0
- Organ / stage
- whole leafe0
- Outcome
- shelf lifee0
- Value
- 15 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole leaf form of lettuce cultivar Chinese Yellow recorded shelf life of 15 days when stored at refrigerated storage”
Claim · model-written summary
The other three cultivars lasted 12 days.
Not reportedTaxon
Verbatim
e0“other cultivars (GKL-1, GKL-2 and GKL-3) recorded shelf life of 12 days”
Claim · model-written summary
Whole leaves lasted up to six days in ZECC.
- Taxon
- LettuceLactuca sativae0
- Organ / stage
- Whole leafe0
- Outcome
- shelf lifee0
- Value
- 6 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole leaf form of Lettuce cultivars stored in ZECC condition recorded shelf life upto 6 days”
Claim · model-written summary
Fresh cut lettuce lasted three days in ZECC.
- Taxon
- lettuceLactuca sativae0
- Organ / stage
- freshcute0
- Outcome
- shelf lifee0
- Value
- 3 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“freshcut lettuce recorded shelf life of 3 days in ZECC”
Claim · model-written summary
Fresh cut lettuce had accelerated weight and moisture losses.
- Taxon
- lettuceLactuca sativae0
- Organ / stage
- Fresh-cute0
- Outcome
- physiological loss in weight, moisture losse0
- Direction
- acceleratede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut lettuce recorded accelerated physiological loss in weight, moisture loss”
Claim · model-written summary
Fresh cut lettuce had increased browning and decay.
- Taxon
- lettuceLactuca sativae0
- Organ / stage
- Fresh-cute0
- Outcome
- browning and decay percentagee0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut lettuce recorded accelerated physiological loss in weight, moisture loss with increase in browning and decay percentage”
Claim · model-written summary
Physiological weight loss rose over storage in all treatments.
Not reportedTaxon
Verbatim
e0“increase in physiological loss in weight was recorded in all treatments over the period of storage irrespective of cultivars, forms and storage conditions”
Claim · model-written summary
Chinese Yellow whole leaves in refrigeration retained marketable sensory quality for up to 15 days.
- Taxon
- lettuceLactuca sativae0
- Material
- Chinese Yellowe0
- Outcome
- sensorial marketable quality and enhanced acceptabilitye0
- Value
- 15 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whole leaf form of lettuce cultivar Chinese Yellow recorded minimum changes in physico-chemical parameters and controlled enzymatic browning which maintained sensorial marketable quality and enhanced acceptability of lettuce leaves up to 15 days when stored at refrigerated storage”
The same questions in other papers
storage · disease · Lactuca sativa (garden lettuce)Positive and negative results
7 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.