Abstract
SummaryA study was conducted to determine whether hyperbaric treatment has an effect on the shelf life of lettuce during short‐term storage. Lettuce was treated with different pressure and temperature conditions (100–850 kPa at 20 °C and 100 kPa at 4 °C). A preliminary experiment was performed with different treatment periods, that is, 3, 5 and 7 days. Hyperbaric treatment of lettuces at 20 °C caused noticeable changes in sensory quality, but the product was still marketable after 3 days. On the other hand, the cold‐stored lettuce showed little degradation even after 7 days of treatment, at which time all the lettuce treated at 20 °C was unmarketable. At 5 days of treatment, the respiration rate of hyperbaric‐treated lettuces at 625 and 850 kPa remained fairly stable, while that of the lower‐pressure‐treated lettuce began to increase, indicating the initiation of decay. The 850‐kPa hyperbaric treatment showed better quality results than the 100 kPa, 20 °C treatment. Overall, hyperbaric treatment has the potential of being used as an alternative technique for short‐term storage of lettuce without refrigeration.
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