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This paper reports on the development of alternative washing treatments to extend the quality and safety of fresh cut-vegetables and improve their nutritional value. Washing with Ca-lactate (3%) prevented the bleaching effect on salad-cut lettuce and sliced carrots and the appearance of whiteness on the second one normally associated with sodium hypochlorite washing solutions (120 ppm Chlorine). Ca-lactate maintained and enhanced nutritional values during storage, especially in carrots. Sliced carrots treated with Ca-lactate had significant (p
Martin-Diana, A. B., Rico, D., Frias, J., Mulcahy, J., Henehan, G. T. M. and Barry-Ryan, C. Novel Washing Methods to Extend the Quality and Enhance the Nutritional Value of Minimally Processed Vegetable Products. Acta horticulture, 687, 2005.