Physiological Attributes Related to Quality Attributes and Storage Life of Minimally Processed Lettuce
نویسندگان
چکیده
منابع مشابه
effect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولMicrobial and quality attributes of thermally processed chili shrimp paste
Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min, 80 ̊C) has been shown effective and reliable ...
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Watercress is a leafy vegetable of the family Brassicaceae that grows in and around water, it has a short shelf life (approximately seven days) and it is consumed raw or steamed. The objective of this work was to study the effect of packaging film and different storage temperature on the postharvest quality of watercress minimally processed. Treatments were: packed with plain film (PD961EZ, 31m...
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Minimally processed lettuce is sensitive to microbial attack caused by the loss of natural resistance and their high water content and nutrients. The use of natural anti-microbial agents such as the lactoperoxidase system (LPS) represents an interesting alternative to the use of chemical treatments. This study focused on the importance of LPS and its efficiency as a bioprotective agent. The eff...
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The influences of barrier properties of packaging materials and storage conditions on selected quality attributes of carrot samples processed by pressure-assisted thermal processing (PATP) were investigated. Baby carrots were packaged in three different pouches made of multilayer films (Nylon/EVOH/EVA, Nylon/EVA and MetPET/PE) and processed at 600 MPa and 110 °C for 10 minutes. Processed pouche...
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ژورنال
عنوان ژورنال: HortScience
سال: 1993
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.28.7.723