fresh-cut asparagus lettuce could retain
color for 5 d at 4◦C. Yu and Huang (1999) prolonged shelf-life
for 12 d at 4◦C by using solutions containing 0.5 gmL−1 ascorbic
acid and 0.5 gmL−1 citric acid or 0.5 gmL−1 ascorbic acid and
0.2gmL−1 calcium chloride.