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Enhancement of shelf life of grated beetroots.

Author(s) : LOPEZ OSORNIO M. M., CHAVES A. R.

Type of article: Article

Summary

Microbiological quality in grated beetroot was studied. The vegetable was washed with cold water (8 deg C) or with chlorinated water (8 deg C and 252 milligrammes active chlorine per litre of water) and packaged in trays wrapped in high permeability film (PVC). Storage temperatures were 0.4 and 20 deg C. Aerobic count colonies, fungi and yeasts, and lactose fermentative bacteria were determined. Representative colonies were identified. Results are given.

Details

  • Original title: Enhancement of shelf life of grated beetroots.
  • Record ID : 1998-3701
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 10
  • Publication date: 1997/10
  • Document available for consultation in the library of the IIR headquarters only.

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