Abstract
Post harvest loss is one of the factors causing the reduction in the amount of food available for the future. This research is to study the change of the weight, visual, sensory and total soluble solid of the butterhead lettuce with IoT storage chamber with different treatments (i.e T1, T2, and T3). At the final day of storage period, there are no significant differences on weight loss between T2 and T3, and between T1 and T2. The visual quality of the butterhead lettuce significantly decreased during the storage period. The overall acceptability and sweetness of T1 are the highest; T3 has the better aroma and texture; the appearance was not significantly different among all the treatments. For the total soluble solid, the content for all treatments were significantly increased when the storage period progressed. T1 is the most recommended treatment as it had extended one week of storage period and able to retain better sweet taste and appearance compared to the other treatments.
Published Version
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