Abstract
This study was conducted to determine the effects of air ion supply on the quality of commercial lettuce (Lactuca sativa L.) during storage. Using positive and negative air ion generators, experiments were designated as high, medium, and low air ion dosage treatments corresponding to 1.0×106, 1.5×105, and 8.0×103 ions cm−3, respectively. At the low dosage of negative air ions, the water loss rate was significantly lower, and the chlorophyll content was significantly higher. No significant differences were observed in the ascorbic acid, saccharide, and organic acid contents among the air ion treatments. Exposure to different concentrations of positive and negative air ions did not appreciably affect the respiration rates in the leaves. Exposure to the low dosage of negative air ions seemed to have a positive effect on food preservation.
