Evaluation of Quality and Analysis of Hazard Management at Different Seasons of Lettuce

Cha, Hwan-Soo; Youn, Aye-Ree; Kim, Sanghee; Kwon, Ki-Hyun; Kim, Byeong-Sam

doi:10.3746/jkfn.2007.36.7.932

Cited by 3 publications

(1 citation statement)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…U-lake)는 잎이 부드럽고 고유한 향 때문에 주로 샐러드용으로 많이 이용되고 있으며 평균 생산량 21,521톤으로 엽채류 중에서 생산량이 비교적 높아 향후 소비가 꾸준히 증가할 것으로 예상되는 품목이다 (1,2). 또한 특별한 조리 없이 구입 후 바로 이용할 수 있는 편이성과 함께 웰빙 식품으로 인식되어 미국, 유럽 등에서 의 수요가 급격이 증가하고, 소비자층도 다양화되고 있는 실정이다 (3,4).…”

unclassified

Effects of packaging methods on the freshness during storage of lettuce harvested in summer season of Korea

Chang¹,

Lee²

2017

Korean Journal of Food Preservation

View full text Add to dashboard Cite

This study was investigated the effects of maintaining the freshness and stabilization of supply and demand for lettuce (Lactuca sativa L.) by packaging methods in summer. Post-harvest lettuces were packaged by corrugated box, polypropylene (P) box, and individual wrapping using polyvinyl chloride (PVC) film. Then, the lettuce samples were stored at 2℃ and evaluated the change of quality during storage. The lettuces wrapped individually with PVC film had lower weight loss rate, color change, and browning index compared to lettuces packaged by corrugated box and P box. The SPAD value and hardness were higher in lettuces wrapped individually with PVC film than other packaging methods. The lettuces wrapped individually with PVC film were showed the highest total phenolic contents and DPPH radical scavenging activity, but there were no significantly differences by packaging methods. The lettuces packaged by corrugated box were showed the inside browning after 14 days. However, the lettuces wrapped individually with PVC film were showed the best appearance. Therefore, the packaging method of wrapped individually with PVC film were effective in maintaining the freshness during 21 days and helpful for the stabilization of supply and demand for lettuce in summer.

show abstract

unclassified

Effects of packaging methods on the freshness during storage of lettuce harvested in summer season of Korea

Chang¹,

Lee²

2017

Korean Journal of Food Preservation

View full text Add to dashboard Cite

show abstract

Comparison of Physicochemical Composition of Kohlrabi Flesh and Peel

Cha¹,

Lee²,

Lee³

2013

Korean Journal of Food Preservation

View full text Add to dashboard Cite

This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

show abstract

Nutrient Composition and Antioxidative Effects of Young Barley Leaf

Son¹,

Lee²,

Lee³

2016

KJCLS

View full text Add to dashboard Cite

This study was conducted to investigate the proximate composition and antioxidative activities of young barley leaf(YBL). YBL powder(all w/w) was 2.98% moisture, 17.13% crude protein, 4.00% crude fat, 10.72% crude ash, and 65.17% carbohydrate. The contents of total, insoluble, and soluble dietary fiber were 36.62 ± 2.33, 19.05 ± 1.04, and 17.57 ± 1.01g/ 100g, respectively. The essential and non-essential amino acids contained in the YBL powder accounted for 46.56% and 53.44% of the total amino acids, respectively. The major unsaturated fatty acid was linolenic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids was 4.84. Only tartaric acid was detected. The contents of vitamins A, C, and E were 0.761, 398.05, and 0.936 mg%, respectively. The mineral contents of YBL powder were in the order of Na

show abstract

Evaluation of Quality and Analysis of Hazard Management at Different Seasons of Lettuce

Cited by 3 publications

References 4 publications

Effects of packaging methods on the freshness during storage of lettuce harvested in summer season of Korea

Effects of packaging methods on the freshness during storage of lettuce harvested in summer season of Korea

Comparison of Physicochemical Composition of Kohlrabi Flesh and Peel

Nutrient Composition and Antioxidative Effects of Young Barley Leaf

Contact Info

Product

Resources

About