Effect of low oxygen modified- and controlled-atmospheres on quality attributes and microbial population dynamics in fresh-cut iceberg lettuce
Author:
Publisher
International Society for Horticultural Science (ISHS)
Link
https://www.actahort.org/members/showpdf?booknrarnr=1386_23
Reference7 articles.
1. Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce.;Ioannidis;Int J Food Microbiol,2018
2. Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh-cut romaine lettuce.;Kim;J. Sci. Food Agric.,2005
3. The visual quality of minimally processed lettuces stored in air or controlled atmosphere with emphasis on romaine and iceberg types.;López-Gálvez;Postharvest Biol. Technol.,1996
4. Quality changes in packaged salad products during storage.;López-Gálvez;Z. Lebensm. Unters. Forsch.,1997
5. Organic acids produced by lactic acid bacteria (Leuconostoc sp.) contribute to sensorial quality loss in modified-atmosphere-packed fresh-cut iceberg lettuce.;Paillart;Acta Hortic.,2016
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