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KMID : 1134820070360070932
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.932 ~ p.937
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Evaluation of Quality and Analysis of Hazard Management at Different Seasons of Lettuce
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Cha Hwan-Soo
Youn Aye-Ree
Kim Sang-Hee
Kwon Ki-Hyun
Kim Byeong-Sam
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Abstract
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Quality evaluation and hazard management of lettuce (Lactuca sativa L.) which was prepared within the harvesting seasons were analyzed. Eatable weight was highest in the summer (953.40 g)＞spring (912.27 g)＞fall (895.28 g) lettuce, but sugar content showed the highest concentration in the spring. Total color of summer lettuce was the brightest in comparison with other seasons. Fall lettuce’s color increased in yellowness more than greenness. Minerals of lettuce were abundant in the following order of K＞Ca＞Na＞Mg＞Fe in all seasons. Chlorophyll content, showing the similar trend to vitamin C, was the lowest in summer. Among the 48 different pesticides tested, only chlorthalonil was detected in a minute content from fall lettuce. In conclusion, summer lettuce was inferior to spring and fall in quality because of hot weather.
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KEYWORD
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lettuce, hazard management, quality evaluation
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