Quality of Iceberg (Lactuca sativa L.) and Romaine (L. sativa L. var. longifolial) lettuce treated by combinations of sanitizer, surfactant, and ultrasound

LWT

Volumn 56, Issue 2, 2014, Pages 261-268

  Salgado, Sindy Palma ^a   Pearlstein, Arne J ^b   Luo, Yaguang ^c   Feng, Hao ^a,d  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b University of Illinois at Urbana Champaign   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

^d NONE   (United States)

Author keywords

Lettuce; Quality; Sanitizer; Surfactant; Ultrasound

Indexed keywords

CARBON DIOXIDE; CHLORINE; ELECTROLYTES; SULFUR COMPOUNDS; TISSUE; ULTRASONICS;

CONDITION; FRESH-CUT; ICEBERG LETTUCE; LACTUCA SATIVA L; MODIFIED ATMOSPHERE; QUALITY; SANITIZER; SODIUM DODECYL SULPHATE; TAP WATER; TISSUE DAMAGE;

LETTUCE;

LACTUCA; LACTUCA SATIVA;

EID: 84892501519     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.11.038     Document Type: Article

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