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Microbial Flora and Storage Quality of Partially Processed Lettuce

✍ Scribed by A.D. KING JR; J.A. MAGNUSON; T. TÖRÖK; N. GOODMAN

Book ID
108817012
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
426 KB
Volume
56
Category
Article
ISSN
0022-1147

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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^−1^ chlorine solution reduced the nu