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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 ; Lactuca sativa; ascorbic acid; chlorophyll; dry matter accumulation; food storage; glucose; leaves; minimally processed foods; pigments; reducing sugars; romaine lettuce; soluble solids; starch; storage conditions; storage quality; sucrose; total soluble solids; weight loss; Show all 19 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 ...