Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

Postharvest Biology and Technology

Volumn 58, Issue 3, 2010, Pages 232-238

  Chen, Zhao ^a   Zhu, Chuanhe ^a   Zhang, Yan ^a   Niu, Debao ^a   Du, Jinhua ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Asparagus lettuce; Chlorine dioxide; Enzymatic browning; Fresh cut; Lactuca sativa L.; Shelf life

Indexed keywords

ASPARAGUS; LACTUCA; LACTUCA SATIVA;

EID: 77957021712     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2010.06.004     Document Type: Article

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