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Preservation of fresh-cut celery by treatment of ozonated water

✍ Scribed by Likui Zhang; Zhaoxin Lu; Zhifang Yu; Xiang Gao

Book ID
116485066
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
248 KB
Volume
16
Category
Article
ISSN
0956-7135

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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