Method of extending the storage life of cut lettuce

Details Method of extending the storage life of cut lettuce Method of extending the storage life of cut lettuce

1976-03-25

1976-10-19

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Including step of packaging

426335, 426532, 426541, 426415, 426269, A23B 710, A23B 714

Patent

active

039872084

ABSTRACT:
Treating lettuce for use in salads and the like to extend the storage life f said lettuce to at least about 4 weeks under refrigeration. The lettuce leaves are subdivided by cutting and treated with an aqueous solution of sodium meta bisulfite, citric acid, ascorbic acid, and potassium sorbate. Excess solution is removed from the cut lettuce, which then is enclosed in plastic bags made of vinylidine chloride-vinyl acetate copolymer film having low rates of transmission of oxygen, carbon dioxide, and water vapor. The plastic bags of treated cut lettuce are tightly closed to prevent intermixing of outside air with the interior atmosphere of the bags and the treated cut lettuce, and they are stored at about 1.7.degree. .+-. 1.0.

REFERENCES:
patent: 2698804 (1955-01-01), Crisafulli et al.
patent: 3795749 (1974-03-01), Cummin
patent: 3814820 (1974-06-01), Busta et al.
patent: 3849581 (1974-11-01), Kubu

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