Application of tea tree and clove essential oil on late development stages of Butterhead lettuce: Impact on microbiological quality

LWT

Volumn 54, Issue 1, 2013, Pages 107-113

  Goni M G ^a,b   Tomadoni, B ^a   Moreira, M R ^a,b   Roura, S I ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Greenhouse; Organic; Postharvest; Preharvest

Indexed keywords

ESSENTIAL OILS; FOOD STORAGE; FORESTRY;

% REDUCTIONS; DEVELOPMENT STAGES; LATEST DEVELOPMENT; MICROBIAL COUNT; MICROBIOLOGICAL QUALITY; NATIVE MICROFLORA; ORGANICS; POST-HARVEST STORAGE; POSTHARVEST; PREHARVE;

LETTUCE;

FORESTRY; GREENHOUSES; HARVESTING; MICROBIOLOGY; VOLATILE OIL;

BACTERIA (MICROORGANISMS); LACTUCA; MELALEUCA ALTERNIFOLIA; SYZYGIUM AROMATICUM;

EID: 84879783064     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.04.021     Document Type: Article

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