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- Zhan, Lijuan; Hu, Jinqiang; Ai, Zhilu; Pang, Lingyun; Li, Yu; Zhu, Meiyun
- Food chemistry 2013 v.136 no.1 pp. 273-278
- dehydroascorbic acid, etc ; storage conditions; romaine lettuce; reducing sugars; glucose; total soluble solids; Lactuca sativa; sucrose; food storage; minimally processed foods; dry matter accumulation; starch; storage quality; pigments; chlorophyll; weight loss; leaves; ascorbic acid; Show all 18 Subjects
- ... Minimally processed romaine lettuce (MPRL) leaves were stored in light condition (2500lux) or darkness at 4°C for 7d. Light exposure significantly delayed the degradation of chlorophyll and decrease of glucose, reducing sugar, and sucrose content, and thus preserved more total soluble solid (TSS) content at the end of storage in comparison with darkness. While, it did not influenced starch content ...