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Changes in quality during storage of lettuce (Lactuca sativa L. var. capitata L.). Part 1. External quality characteristics



Changes in quality during storage of lettuce (Lactuca sativa L. var. capitata L.). Part 1. External quality characteristics



Nahrung 32(1): 21-25



Fresh weight losses (y, % initial weight) of cultivars Dickkopf, Ramses and Gravitas increased linearly with time (x days) when kept at ambient temperatures (12-16 degrees C) for 9 days (y = 0.8463x) or at 4 degrees for 16 days (y = 0.4486x), whereas when stored at 0 degrees weight losses increased degressively during 26 days' storage (y=0.509x - 0.0062xsuperscript 2). External quality (1-9 scale) deteriorated linearly with storage time due to wilt and rot.

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