Extended shelf Life of Lettuce and Spinach under Three different Storage Conditions.

Le résumé fourni par la source

The prolonged longevity of fresh lettuce and spinach are important for most farmers, many of them may live isolated from the market. Longevity needs to be extended before marketing by using a suitable cooling way. The objectives of this study were to compare cool rooms (AC) or (EC) with two other methods: air-conditioned residence (RES) and non-conditioned farm building (FB). The cool room already has an air conditioner, and it was controlled using the CoolBotTM to maintain stable conditions. Lettuce (Lactuca Sativa) and spinach (Spinacia oleracea) were evaluated based on two characteristics: a nine-point hedonic scale for overall visual quality and daily weight loss percentages (WLP). Temperature and relative humidity were recorded every 5 sec. Lettuce and spinach stored under CoolBotTM conditions 4.48°C,83 RH%) achieved significantly longer shelf-life (F (3,23) = 49.05 P<0.0001) of 13.5 days for lettuce and 10 days for spinach with (4.50°C, 83 RH%) conditions. In contrast, the RES conditions 8 days (23°C, 70RH%) and 6 days (18°C,68 RH%) and 7 days (25°C,51RH%) and 5 days (24°C,55 RH%) for lettuce and spinach, respectively. Evaporative cooling (EC) results in intermediate shelf life extended for lettuce relative to RES and FB, and its performance is reported separately because AC and EC experiments conducted in different experiments phases. These findings suggest that CoolBotTM provides a scientifically viable cold chain solution for enhancing the postharvest quality of specialty leafy greens.

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