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KMID : 1134820090380020217
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 2 p.217 ~ p.224
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Effect of Agrichemicals during Cultivation on Quality and Shelf-life of Fresh-cut Lettuce
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Youn Aye-Ree
Kwon Ki-Hyun
Cha Hwan-Soo
Kim Byeong-Sam
Kim Sang-Hee
Noh Bong-Soo
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Abstract
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This study investigated the effect of agrichemicals (A) and low-agrichemicals (LA) during cultivation on the quality characteristics of minimally processed lettuce (Lactuca sativa L.) during storage at . After 10 days of storage, the sugar content analysis showed that LA-treated lettuce () was higher than A-treated lettuce (). The major minerals were K, P and Na, and mineral contents were high in A-treated lettuce during 0, 5 and 10 days. However, the sample with LA treatment had higher chlorophyll and vitamin C contents compared with A-treated lettuce. The degree of color was more stable in samples kept at LA treatment than those kept at A treatment. The polyphenol oxidase (PPO) activity of the LA-treated lettuce was 475.90 unit/g, while the A-treated sample had almost 1.5-fold higher activity. The detection of 48 residual pesticides in samples were not detected on storage 0 day.
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KEYWORD
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fresh-cut lettuce, agrichemicals, quality attributes, shelf-life, storage
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