storage life is influenced by their continued respira tion and the biochemical activity associated with se nescence. Enzymatic browning is one of the main causes of quality losses during postharvest storage. The combined use of modified atmosphere packag ing and low temperature reduces respiration and de lays senescence, thereby extending storage life. The objective of this work was to assess the suitability of a range of polymeric films for modified atmosphere packaging on butterhead, crisphead, latin and leafy lettuce types minimally processed during storage at 4°C for 9 days. Multilayered polyolefin RD-106, PD-900 and PD-961EZ films with different gas per meability (oxygen permeability from 3000 to 11500 cm-5 m2 24 h, 1 atm at 22.7 °C, carbon diox ide permeability from 9800 to 30000 cm3 m2 24 h, 1 atm at 22.7 °C) were tested. Phenylalanine ammo nia lyase (PAL), polyphenol oxidase (PPO) and per oxidase (POD) activities, and the content of phenol ic compounds were measured to relate them to over all visual quality, leaf edge browning and leaf surface browning. The variability in enzymatic activity was affected by both the type of lettuce and the perme ability of the packaging material for O2 and CO2. A low chlorogenic acid concentration and the best or ganoleptic quality was achieved with the packaging material PD 900. The leafy lettuce type had the high est concentration of chlorogenic acid without quali ty losses by enzymatic browning. Leafy lettuce packed with multilayered polyolefins mantained an acceptable quality for consumption after 9 days of storage, independent on the polymeric film used as packaging material. Einfluss d s Verp ckungsmaterials auf die Qualitat von frischgeschnittenem Salat (Lactuca sativa L.). Die Verwendung von frischgeschnittenem Gemuse in Salattheken und Fast Food Restaurants
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Chiesa et al. (2004) studied this question.