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EFFECT OF PRECUT SANITIZING DIP AND WATER JET CUTTING ON QUALITY AND SHELF-LIFE OF FRESH-CUT WATERMELON

✍ Scribed by W.G. MCGLYNN; D.D. BELLMER; S.S. REILLY

Book ID
111342034
Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
425 KB
Volume
26
Category
Article
ISSN
0146-9428

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## Abstract **BACKGROUND:** The comparative effects of organic (citric and lactic) acids, ozone and chlorine on the microbiological population and quality parameters of fresh‐cut lettuce during storage were evaluated. **RESULTS:** Dipping of lettuce in 100 mg L^βˆ’1^ chlorine solution reduced the nu