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KMID : 0903519950380030239
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 3 p.239 ~ p.247
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Freshness Prolongation of Crisphead Lettuce by Vacuum Cooling
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김동철/Kim, Dong Chul
김병삼/남궁배/정문철/이세은/최문정/Kim, Byeong Sam/Nahmgoong, Bae/Jeong, Mun Cheol/Lee, Se Eun/Choi, Mun Jeong
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Abstract
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The improvement of distribution system and freshness prolongation of crisphead lettuce were carried out through vacuum cooling and distribution under the low temperature. Lettuce that vacuum-cooled and transported by cold storage car was shown better freshness than that distributed by conventional method when they arrived at cunsuming area And it took 10∼17 hours until their temperatures arrived at same temperatures when they were stored at 0∼15℃ cold storage room. It was cooled to 1℃ after 27 minutes with vacuum cooling apparatus. The weight loss of lettuce that vacuum cooled and transported by cold storage car was below 5% after 30 days cold storage. And ascorbic acid and chlorophyll retentions were 86% and 52%, respectively. The shelf-life of crisphead lettuce, distributed by vacuum cooling and cold storage car transportation, was 5 days at 15℃ and over 40 days at 0℃, respectively. However, when it was distributed by conventional method, it was only 3 days at 15℃ and 20 days at 0℃, respectively.
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