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Shelf-life modelling for fresh-cut vegetables.

Author(s) : GUERZONI M. E., GIANOTTI A., CORBO M. R., SINIGAGLIA M.

Type of article: Article

Summary

The dynamics of the processes and the effectiveness of the washing operations play the most important role in the reduction of the contamination level. Furthermore, the use of potential inhibiting ingredients, such as red chicory, and the antagonistic effect of Lactobacillus plantarum were all sucessful in reducing the growth of hazardous species, such as Aeromonas hydrophila. These effects were modelled on the basis of the results of the central composite design using clarified juices. From the results obtained, the inhibiting activity of red chicory was confirmed, but A. hydrophila seems to be counteracted by the presence of L. plantarum, which appears to negate the inhibiting effect of red chicory.

Details

  • Original title: Shelf-life modelling for fresh-cut vegetables.
  • Record ID : 1997-2188
  • Languages: English
  • Source: Postharvest Biol. Technol. - 195-207; 3 fig.; 5 tabl.; 12 ref.
  • Publication date: 1996/11

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