Effect of modified atmosphere packaging on the mechanical properties of lettuce during shelf life in cold storage
作者机构：Department of Agricultural Machinery EngineeringFaculty of Agricultural Engineering and TechnologyUniversity of TehranKarajIran
出 版 物：《Information Processing in Agriculture》 (农业信息处理（英文）)
年 卷 期：2021年第8卷第4期
页 面：485-493页
核心收录：
学科分类：0907[农学-林学] 0908[农学-水产] 08[工学] 0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 0830[工学-环境科学与工程（可授工学、理学、农学学位）] 0905[农学-畜牧学] 0707[理学-海洋科学] 0906[农学-兽医学] 0829[工学-林业工程] 0901[农学-作物学] 083201[工学-食品科学] 0812[工学-计算机科学与技术（可授工学、理学学位）]
主 题：Lettuce Modified Atmosphere Packaging (MAP) Postharvest Quality
摘 要：Lettuce is a perishable vegetable that its shelf life is limited by detrimental texture changes and enzymatic activities during postharvest storage.One of solutions that can be used in storage and distribution of this product is modified atmosphere packaging(MAP).But its effects on the mechanical properties of the product have not been studied.This information would be beneficial in inspection of eating quality and later processing such as cutting and shredding.This research aimed to study effect of active MAP technology on the postharvest mechanical properties of lettuce at different storage periods.It was found that MAP had a significant effect on the tension property of the lettuce leaf.MAP treatment preserved the brittleness of the specimens during storage,but the control ones lost their brittleness and tolerated greater tension.Stiffness and rupture energy were significantly affected by MAP with P values of 0.01 and 0.05,respectively.Also,stiffness of the MAPtreated samples was higher than the control at the same storage time.The findings are due to reducing respiration,transpiration and bacterial growth by MAP which delays nutrient decomposition and maintains the original color and texture.
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