Abstract
An effect of breaking the cold chain on cos lettuce (Lactuca sativa var. longifolia) had been studied in this research. Cos lettuce was taken under cold chain system at 4°C. Imitating the exposure to high temperature in hot country, cos lettuce was put out in the 25, 30, 35,and 40C atmosphere for 15, 30, 45 and 60 min. Product life, weight loss percentage, change of colour and chlorophyll content were measured to investigate quality degradation of cos lettuce. The limitation and good practices cos lettuce which had to go through cold chain breakage were acquired. From the results, it is recommended that cos lettuce should not exposed to temperature higher than 25C for longer than 30 min in order to maintain acceptable quality and freshness close to absolute cold chain, considered from degradation of weight, colour and chlorophyll. Degree of temperature had influences on degrading levels of cos lettuce. Exposing to temperature higher than 35C would degrade its quality and freshness and reduce storage life and should be avoid in any cases.
Highlights
A cold chain or temperature controlled supply chain provides the essential facilities and methods required to maintain the quality and quantity of foods [1]
The amount of chlorophyll started to decrease on day 3 and 4
Physical quality and biological activity of cos lettuce were reduced in reverse variation of exposed temperature and time
Summary
A cold chain or temperature controlled supply chain provides the essential facilities and methods required to maintain the quality and quantity of foods [1]. In many countries, transporting vegetable products under the cold chain system has become a standard process of producing high-profit vegetables. Cos lettuce is one of the high-profit vegetable in Thailand which is treated under cold chain system during transporting. A discontinuity of cold chain can severely damage the vegetable in the area that has high atmospheric temperature. This research intends to study the limitation of time and temperature of broken continuity of cold chain in order to maintain the quality of cos lettuce. The physical and chemical indicators will be investigated on cos lettuce that goes under discontinuity of cold chain at different periods of time and temperatures. The impact of interruption in the cold chain will provide information to set up the best practice when discontinuity of cold chain occurs
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