|
|
| Klug,Tâmmila Venzke; Segaspini,Moises Jardim; Novello,Júnia Capua de Lima; Moresco,Amanda Bianchini; Paiva,Ana Raisa; Rios,Alessandro de Oliveira; Tondo,Eduardo Cesar; Bender,Renar João. |
| ABSTRACT: In the present study, tannin extracts (rinsed or not) were compared to the use of sodium hypochlorite and tap water on fresh cut crisp leaf lettuce stored under modified atmosphere packaging. Effects of these sanitizers on total color difference and microbial levels of the product after sanitization and storage for 9 days at 3°C were evaluated. Performance of rinsed SM(r) tannin extract was comparable to the results of chlorine solution for all the analyzed parameters and; furthermore, that extract presented a high reduction in the initial bacterial count of minimally processed lettuce. However, storage of tannin extracts, did not impart better outcomes than the use of tap water. Therefore, the tannin extract storage SM(r) could be used in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fresh cut lettuce; Tannin extracts; Postharvest storage; Acacia mearnsii De Wild. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000801357 |
| |
