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Quality changes in minimally processed "Romaine" lettuce as affected by several treatments.

Author(s) : ARTÉS F., MARTÍNEZ J. A., MARIN J. G.

Summary

Defects to be avoided in handling of lettuce or shredded lettuce are browning after several days, and unexpected growth of microorganisms. The aim of the work was to study the influence of two temperatures, two type of films, the system of the atmosphere modification (passive or active) and the use of chlorine and citric acid on the quality of minimally processed "Romaine" lettuce.

Details

  • Original title: Quality changes in minimally processed "Romaine" lettuce as affected by several treatments.
  • Record ID : 2001-1438
  • Languages: English
  • Source: Agri-food quality II: quality management of fruits and vegetables.
  • Publication date: 1998/04/22
  • Document available for consultation in the library of the IIR headquarters only.

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