ShareThe storage life of packed shredded iceberg lettuce dipped in glycine betaine solutions.
Author(s) : HURME E. U., KINNUNEN A., HEINIÖ R. L., et al.
Type of article: Article
Summary
Shredded lettuce was dipped in 0 to 100 milligrammes/liter active chlorine solution and then in 0 to 1.0 mol/liter glycine betaine solution, packed in 25-micrometer oriented polypropylene film, 250 g per package, and stored at 5 °C for 8 days. The optimum glycine betaine concentration was 0.2 mol/liter. Chlorination of the first dip particularly retained appearance of packed lettuce.
Details
- Original title: The storage life of packed shredded iceberg lettuce dipped in glycine betaine solutions.
- Record ID : 2000-0804
- Languages: English
- Source: Journal of Food Protection - vol. 62 - n. 4
- Publication date: 1999/04
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Protection; Osmosis; Salad; Vegetable; Lettuce; Immersion; Packaging; Storage life
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- Date : 1993
- Languages : Romanian
- Source: Lucr. stiint. - vol. 23
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Lettuce type and fresh cut quality.
- Author(s) : CHIESA A., MASSA A., FILIPPINI de DELFINO O. S., et al.
- Date : 2000
- Languages : English
- Source: Agric. Trop. Subtrop. - vol. 33
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- Author(s) : KIM G. H., WILLS R. B. H.
- Date : 1995
- Languages : English
- Source: J. Sci. Food Agric. - vol. 69 - n. 2
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Effects of gas atmosphere, antimicrobial dip an...
- Author(s) : FRANCIS G. A., O'BEIRNE D.
- Date : 1997/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 2
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Effects of low-dose gamma irradiation on the sh...
- Author(s) : PRAKASH A., GUNER A. R., CAPORASO F., et al.
- Date : 2000/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 3
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