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The effects of 1‐methylcyclopropene (1‐MCP) and alginate‐based edible coatings on the rate of respiration, C2H4 production, color, texture, and total ascorbic‐acid level of minimally processed and stored Baby Butterhead lettuce were determined. Samples were stored at 2 °C and 6 °C for 12 d. It was observed that the 1‐MCP‐treated lettuce had the lowest respiration and ethylene production rates. Russet spotting on the midribs of the leaves in 1‐MCP‐treated lettuce was the most retarded, and the total ascorbic acid level was the highest. Alginate treatment of lettuce had the most pronounced effect on crispness. Overall, the 1‐MCP‐treated lettuce had the best quality, followed by the alginate‐coated and the control lettuce.
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Tay et al. (2004) studied this question.
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