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Effects of pressure reduction rate on quality and ultrastructure of iceberg lettuce after vacuum cooling and storage

✍ Scribed by S.Y. He; G.P. Feng; H.S. Yang; Y. Wu; Y.F. Li

Book ID
113859565
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
711 KB
Volume
33
Category
Article
ISSN
0925-5214

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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