أثر الصدمة الحرارية في القدرة التخزينية للخس المقطع الجاهز للاستهلاك

الملخص EN

The research was conducted in the spring of 2102 and repeated in 2103 at the Laboratory of storage in the Faculty of Agriculture, University of Damascus.

The research aims to study the effectiveness of heat shock (50ºc, 90 sec) in reducing the enzymatic browning in fresh-cut romaine lettuce during cold storage (+4ºc).

The results indicated that the percentage of total soluble solids was not affected by heat shock.

The content of vitamin C during cold storage did not affect by heat shock treatment.

It is clear that heat shock prevent the discoloration, not treated samples turn brown from the second day of storage and a* values increased linearly during 8 days of storage, while the treated samples kept white and a* value didn’t change.

So the heat shock can be applied as a safe way to prevent and delay the enzymatic browning in fresh-cut lettuce and thus prolong the shelf-life 8 days.