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| Ölmez, Hülya; Leskinen, Marita; Särkkä-Tirkkonen, Marjo. |
| Since chlorine is not accepted for treatment of organic products, alternative sanitizing agents are needed to assure the safety and shelf-life of fresh-cut organic vegetables. Therefore, the effect of ozone on the microbiological, nutritional ands sensory quality of lettuce were studied during shelf-life at 4ºC in this project. Ozone gas was produced from extra dry oxygen by means of a corona discharge generator. After spinning, samples were packaged using 35 μm oriented PP bags and stored at 4ºC for 13 days. Sampling was done on days 0, 3, 8, 10, and 13. Analyses include aerobic plate count and psychrotrophic bacteria, vitamin C and sensory quality. One chlorine (100 ppm, 2 min) and one organic acid (0.25% citric acid plus 0.50% ascorbic acid, 2 min)... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2007 |
URL: http://orgprints.org/10565/1/oelmez%2Detal%2D2007%2Dozonated%2Dwater.pdf |
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| Ölmez, Hülya; Särkkä-Tirkkonen, Marjo. |
| This report contains the final results of work done in a subproject on processing within a large, in-tegrated EU-funded project within the 6th Framework Research Programme in Area 5 on food safety and quality. This integrated project, the QLIF Project (Quality of Low Input Food), aims to improve quality, ensuring safety and reducing costs along the European organic and ‘low input’ food supply chains through research, dissemination and training activities. Within this project a special work package dealt with a ‘case study 1. assessment of chlorine replacement strategies for fresh-cut vegetables’. |
| Tipo: Report |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2008 |
URL: http://orgprints.org/13449/1/13449.doc |
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