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Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature.

Author(s) : LI Y., BRACKETT R. E., SHEWFELT R. L., et al.

Type of article: Article

Summary

The visual appearance and browning of lettuce as affected by treatment and storage were subjectively evaluated. Treatment of lettuce with warm water containing 20 mg/l was superior to treatment with warm water without chlorine or chlorinated water at 20 °C for controlling growth of microflora on lettuce subsequently stored at 5 °C for up to 4 days. Heat (warm water) treatment retarded the development of browning during the first 2 days of subsequent storage.

Details

  • Original title: Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature.
  • Record ID : 2003-1402
  • Languages: English
  • Source: Food Microbiol. - vol. 18 - n. 3
  • Publication date: 2001

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