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Novel Washing Methods To Extend The Quality And Enhance The Nutritional Value Of Minimally Processed Vegetable Products, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan
Novel Washing Methods To Extend The Quality And Enhance The Nutritional Value Of Minimally Processed Vegetable Products, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Jemina Mulcahy, Gary Henehan, Catherine Barry-Ryan
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This paper reports on the development of alternative washing treatments to extend the quality and safety of fresh cut-vegetables and improve their nutritional value. Washing with Ca-lactate (3%) prevented the bleaching effect on salad-cut lettuce and sliced carrots and the appearance of whiteness on the second one normally associated with sodium hypochlorite washing solutions (120 ppm Chlorine). Ca-lactate maintained and enhanced nutritional values during storage, especially in carrots. Sliced carrots treated with Ca-lactate had significant (p