Abstract
Lettuce head cv. Sanora non-wrapped, wrapped with perforated PE film, unperforated PE film, and in stretch film was stored at different temperatures: 1, 6, 20 and 28°C. The lettuce can be stored at 1°C up to 10 days, and at 6°C during 8 days period. Longer storage time caused clear loses of lettuce quality. During first two - three days of storage in both temperatures 1 and 6°C loses of ascorbic acid, dry matter, colour and organoleptic value were not observed. Faster decrease of ascorbic acid content was noted in leuuce stored in unperforated PE film and stretch film, in comparison to perforated PE film. The highest lettuce quality were found in case where lettuce were stored in perforated PE bags at 1°C.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
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Claims 8
Claim · model-written summary
Lettuce can be stored at 1 C for up to 10 days.
- Taxon
- lettuce
Lactuca sativae0 - Treatment
- 1°Ce0
- Outcome
- can be storede0
- Value
- up to 10 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lettuce can be stored at 1°C up to 10 days”
Claim · model-written summary
Lettuce can be stored at 6 C for 8 days.
- Taxon
- lettuceLactuca sativae0
- Treatment
- 6°Ce0
- Outcome
- can be storede0
- Value
- 8 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lettuce can be stored at 1°C up to 10 days, and at 6°C during 8 days period”
Claim · model-written summary
Longer storage time caused clear losses of lettuce quality.
- Taxon
- lettuceLactuca sativae0
- Treatment
- Longer storage timee0
- Outcome
- lettuce qualitye0
- Direction
- losese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Longer storage time caused clear loses of lettuce quality”
Claim · model-written summary
During the first two to three days of storage at 1 and 6 C, no losses of ascorbic acid and dry matter were observed.
- Taxon
- LettuceLactuca sativae1
- Material
- cv. Sanorae1
- Treatment
- first two - three days of storage in both temperatures 1 and 6°Ce0
- Outcome
- loses of ascorbic acid, dry mattere0
- Direction
- not observede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During first two - three days of storage in both temperatures 1 and 6°C loses of ascorbic acid, dry matter, colour and organoleptic value were not observed”
e1“Lettuce head cv. Sanora”
Claim · model-written summary
During the first two to three days of storage at 1 and 6 C, no losses of colour and organoleptic value were observed.
- Taxon
- LettuceLactuca sativae1
- Material
- cv. Sanorae1
- Treatment
- first two - three days of storage in both temperatures 1 and 6°Ce0
- Outcome
- colour and organoleptic valuee0
- Direction
- not observede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During first two - three days of storage in both temperatures 1 and 6°C loses of ascorbic acid, dry matter, colour and organoleptic value were not observed”
e1“Lettuce head cv. Sanora”
Claim · model-written summary
Ascorbic acid content decreased faster in lettuce stored in unperforated PE film than in perforated PE film.
- Taxon
- LettuceLactuca sativae1
- Treatment
- unperforated PE filme0
- Outcome
- ascorbic acid contente0
- Direction
- Faster decreasee0
- Comparator
- perforated PE filme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Faster decrease of ascorbic acid content was noted in leuuce stored in unperforated PE film and stretch film, in comparison to perforated PE film”
e1“Lettuce head cv. Sanora”
Claim · model-written summary
Ascorbic acid content decreased faster in lettuce stored in stretch film than in perforated PE film.
- Taxon
- LettuceLactuca sativae1
- Treatment
- stretch filme0
- Outcome
- ascorbic acid contente0
- Direction
- Faster decreasee0
- Comparator
- perforated PE filme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Faster decrease of ascorbic acid content was noted in leuuce stored in unperforated PE film and stretch film, in comparison to perforated PE film”
e1“Lettuce head cv. Sanora”
Claim · model-written summary
The highest lettuce quality was found when lettuce was stored in perforated PE bags at 1 C.
- Taxon
- lettuceLactuca sativae0
- Treatment
- perforated PE bags at 1°Ce0
- Outcome
- lettuce qualitye0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest lettuce quality were found in case where lettuce were stored in perforated PE bags at 1°C”
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See all 17 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.