MINIMALLY PROCESSED PRODUCTS
Preserving the quality of cut lettuce (4 lb), within a MAP package
Problem
The increase in the respiration rate of cut lettuce, after cutting, causes problems such as browning, accelerated respiration, moisture loss, and microbial growth. This reduces freshness, texture, and nutritional value.
Solution
AGRIBOLSA studied the process. We recommended using sharp knives, antioxidants (such as ascorbic acid), and keeping the lettuce cold (0-4 °C). We also created a MAP package to reduce respiration and maintain quality.
Result
With these improvements, the lettuce maintains its quality for up to 21 days after packaging.
