Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone

Effectiveness of organic acid, ozonated

Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce

✍ Meltem Yesilcimen Akbas; Hülya Ölmez 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 169 KB 👁 1 views

## 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