Quality improvement of minimally processed leafy salads using innovative technological processes
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Beschreibung
In the present work, ultra-high-pressure water jet cutting,the application of innovative washing additives, and low-dose UV-C decontamination were investigated as promising technological approaches in the production of fresh-cut leafy salads at pilot-plant scale. Their effects on microbial, sensory,and physiological product quality during commercial shelf-life were evaluated. Furthermore, chlorophyll fluorescence imaging was proposed as a novel tool of quality assessment aiming at the nondestructive monitoring of plant stress induced by technological treatments.
Autor*in
Florian Hägele
Themen in »Quality improvement of minimally processed leafy salads using innovative technological processes«
Nα-lauroyl-L-arginine ethyl ester Quillaja saponaria extract UV-C decontamination chlorophyll fluorescence imaging fresh-cut leafy salads minimal processing water jet cutting