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Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh-cut Green Onion Leaves

✍ Scribed by X. Fan; B.A. Niemira; K.J.B. Sokorai

Book ID
108825189
Publisher
Institute of Food Technologists
Year
2003
Tongue
English
Weight
162 KB
Volume
68
Category
Article
ISSN
0022-1147

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## Abstract **BACKGROUND:** The fresh‐cut industry commonly uses sodium hypochlorite (NaClO) for disinfection. However, there are certain problems related to its use, and acidified sodium chlorite (ASC) could be an alternative sanitiser to replace it. There is limited research evaluating the effect