Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

Colloid chemistry

Publication Details

Acta horticulture, 687, 2005.

Abstract

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

DOI

10.21427/D7346S

Included in

Food Science Commons

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