00000ctm a22000003a 4500 UP-99796217608257357 Buklod 20080213140908.0 a r |||| u| ta 080213s1999 xx d r |||| u| (iLib)UPD-00004270276 dche eng LG 993.5 1999 F66 D44 De Jesus, Cherryl Del Castillo Packaging studies of minimally processed lettuce Cherryl del Castillo de Jesus ; Ana Marie M. Quijano, adviser. 1999. 136 leaves Thesis (BSFT)--University of the Philippines Diliman Lettuce, Lactuca sativa, had been minimally processed using the standard procedure of Bolin and Huxsall (1991). Seventy grams of lettuce have been packed with low-density polyethylene, propylene and linear low-density polyethylene bags each. A total of 16 from each packaging material was produced wherein half of them were stored in the refrigerator at 5°C and the other half in the freezer at -18°C for two weeks. Microbial analysis was conducted at days 3, 7, 10 and 14. Sensory evaluation was accomplished using the 10-cm unstructured scales wherein its extreme points represented the intensity of the descriptive attribute being evaluated, at days 3, 6, 8, 10 and 13. The produce packed in LDPE bags and stored at freezing temperature had the least number of colonies formed at all days. In the sensory evaluation, the minimally processed vegetable packed in LDPE bags and stored at 5°C yielded the best results for all its attributes at days 3, 6 and 8 only, but after which gave very poor results. Those stored at freezing temperature had relatively consistent results at all the days, but had a poor start. Their texture and physical appearance attributes had very low scores. Proper drying techniques, and more cold storage conditions and packaging materials are recommended in this study to fully determine the best storage temperature and packaging material for lettuce. Lettuce Packaging. Quijano, Ana Marie M. UPIANA UPD DCHE LG 993.5 1999 F66 D44 Thesis