Creening of Suitable Varieties for Fresh-cut Processed Lettuce and Comparative Analysis of Shelf Quality
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Abstract:
In order to select suitable lettuce varieties for fresh-cut products, the processing quality of 10 varieties of fresh-cut lettuce was examined in this research, focusing on the changes in the appearance and internal quality of the products during the 3-day shelf-life under the 15 ℃ storage conditions.12 indicators were measured, including the color difference (L*, a*, b* values), stem hardness, crushing force, weight loss rate, electrical conductivity, PPO, POD, PAL, overall sensory quality and browning degree. Based on the basic analysis, correlation analysis and factor evaluation of the measured index data, it was determined that the core evaluation indicators for the screening of suitable fresh-cut lettuce varieties for processing were determined to be the overall sensory quality, color difference (a* value), stem hardness and PPO. Through the analytic hierarchy process, the weights of the above core evaluation indicators were 61.67%, 21.18%, 11.71% and 5.45%, respectively. Gray correlation analysis was used to rank the fresh-cut processing quality of the 10 lettuce varieties during the storage and evaluate their suitability for fresh-cut processing. 135# (Combination 2019135), 109# (Chuan Lvxiang 2), and 63# (Xin Cuizhu) were selected to be the preferred lettuce varieties suitable for fresh-cut processing, among which 135# had the best performance. The above results can provide a scientific basis for the selection of raw materials in the processing process of fresh-cut lettuce, and provide guidance for the breeding of specific lettuce varieties for fresh-cut processing.
