Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia)

► Romaine lettuce is perishable and susceptible to quality decay during storage. ► Romaine lettuce leaves were stored in light (2500 lux) or darkness at 4 °C for 7 d. ► Light exposure preserved chlorophyll, soluble sugar and total soluble solid content. ► Light resulted in more accumulation of ascorbic acid and dry matter than darkness. ► Fresh weight loss was accelerated by light condition.