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Combined Effect of Dipping in Oxalic or in Citric Acid and Low O(2) Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O(2) modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce r...

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Detalles Bibliográficos
Autores principales:	Pace, Bernardo, Capotorto, Imperatrice, Palumbo, Michela, Pelosi, Sergio, Cefola, Maria
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466232/ https://www.ncbi.nlm.nih.gov/pubmed/32722076 http://dx.doi.org/10.3390/foods9080988

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