The effect of different modified atmosphere packaging (MAP) treatments on the headspace gas concentrations and sensorial attributes of fresh-cut lettuce cv. GKL-2 during refrigerated storage (5±10C) was studied at Post harvest Laboratory of Horticulture Section, College of Agriculture, Kolhapur. Five different MAP packaging viz., 100% nitrogen (N2), 95% nitrogen (N2) plus 5% oxygen (O2), 10% carbon dioxide plus 3% oxygen, and perforated film packaging (10 holes @ 1.5 mm per packet) including air (Passive MAP) as control treatment were undertaken for study. The changes in headspace gas concentrations including volatiles were slow in the fresh-cut lettuce packaged with 10% carbon dioxide and 3% oxygen upto 15 days at 5±10C. Decrease in oxygen (%) and increase in carbon dioxide (%), ethylene (ppm), acetaldehyde (µLL-1) and ethanol concentration was observed in all post-harvest treatments. The packaging of lettuce with carbon dioxide (10%) and oxygen (3%) recorded minimum decrease in oxygen and increase in carbon dioxide, ethylene, acetaldehyde and ethanol concentrations. The maximum changes in headspace gas concentrations including volatiles viz. acetaldehyde and ethanol were observed in perforated packaging treatment followed by air/passive MAP. Carbon dioxide (10%) and oxygen (3%) MAP was best in retaining the sensory attributes viz. color and appearance, taste, flavor, crispness and overall acceptability.

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