Effects of peracetic acid disinfectant on the postharvest of some fresh vegetables

Raw salad vegetables are typically consumed without being cooked. This study compared peracetic acid mix (PAA) and sodium hypochlorite (SH) as disinfectants on vegetables postharvest. Tomato, sweet pepper and cucumber were evaluated in three different experiments: (1) determination of organoleptic c...

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Veröffentlicht in:	Journal of food engineering 2009-11, Vol.95 (1), p.11-15
Hauptverfasser:	Alvaro, Juan Eugenio, Moreno, Soraya, Dianez, Fernando, Santos, Milagrosa, Carrasco, Gilda, Urrestarazu, Miguel
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Capsicum Cucumber cucumbers Cucumis sativus decontamination disinfectants Ecotoxicity on vegetables ecotoxicology Food engineering Food industries food preservation food safety fresh-cut foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Health safety literature reviews Lycopersicon esculentum on-farm food safety peracetic acid phytotoxicity postharvest treatment raw vegetables Rhizopus stolonifer salads sanitizers Shelf life Sodium hypochlorite Solanum lycopersicum var. lycopersicum Sweet pepper sweet peppers Tomato tomatoes washing
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