Effect of ozonated water treatment on microbial control and on browning of iceberg lettuce (Lactuca sativa L.)

We examined the effect of ozonated water treatment on microbial control and quality of cut iceberg lettuce (Lactuca sativa L.). Fresh-cut lettuce was washed in ozonated water (3, 5, and 10 ppm) for 5 min at ambient temperature. The native bacterial population on the lettuce declined in response to a...

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Veröffentlicht in:Journal of food protection 2006, Vol.69 (1), p.154-160
Hauptverfasser: KOSEKI, Shigenobu, ISOBE, Seiichiro
Format: Artikel
Sprache:eng
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