ShareQuality changes in vacuum-packed cut lettuce as affected by ascorbic and propionic acid treatment.
Author(s) : POSPISIL J., KOVACEVIC-GANIC K., KUKEC I.
Summary
The aim of the study was to investigate the quality changes in vacuum-packed cut Iceberg lettuce (Igloo variety) treated with propionic or ascorbic acid during a 10-day storage at 4°C.
Details
- Original title: Quality changes in vacuum-packed cut lettuce as affected by ascorbic and propionic acid treatment.
- Record ID : 2006-2486
- Languages: English
- Source: Proceedings of the International Conference Postharvest Unlimited.
- Publication date: 2003/02
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Vegetables - Keywords: Vitamin C; Postharvest treatment; Vacuum; Aqueous solution; Quality; Lettuce; Immersion; Cold storage; Packaging; Acid
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