Table 2
Effect of heat treatments on the sensory proper ties in fresh-cut ‘Romaine’ lettuce after 5 storage at 5℃
| Decay1) | Texture | Breaking | Color | Flavor | Preference |
| CT3) | 5.4±0.6bz2) | 5.8±0.8b | 8.4±0.9a | 3.6±0.9c | 4.0±0.7b | 3.8±0.8c |
| 45℃ | 6.0±0.7b | 6.2±0.8b | 8.4±0.9a | 5.2±0.8b | 7.2±0.5a | 5.8±0.8b |
| 50℃ | 7.8±0.8a | 7.8±0.5a | 8.6±0.6a | 8.0±0.0a | 7.6±0.9a | 8.2±0.8a |
| 55℃ | 1.0±0.0c | 1.0±0.0c | 6.8±0.8b | 1.0±0.0d | 1.0±0.0c | 1.0±0.0d |
1)Scale ranging from 1 to 9 (9, very good; 7, good; 5, accept; 3, bad; 1, very bad).
2)Mean with different superscript letters in the same column are significantly different at the 5% level.
3)CT, Room temperature water treatment.