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Modifications de l'apparence et de la microflore naturelle de la laitue iceberg traitée dans de l'eau chlorée chaude puis entreposée au froid.

Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature.

Auteurs : LI Y., BRACKETT R. E., SHEWFELT R. L., et al.

Type d'article : Article

Résumé

The visual appearance and browning of lettuce as affected by treatment and storage were subjectively evaluated. Treatment of lettuce with warm water containing 20 mg/l was superior to treatment with warm water without chlorine or chlorinated water at 20 °C for controlling growth of microflora on lettuce subsequently stored at 5 °C for up to 4 days. Heat (warm water) treatment retarded the development of browning during the first 2 days of subsequent storage.

Détails

  • Titre original : Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature.
  • Identifiant de la fiche : 2003-1402
  • Langues : Anglais
  • Source : Food Microbiol. - vol. 18 - n. 3
  • Date d'édition : 2001

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