Novel Washing Methods to Extend the Quality and Enhance the Nutritional Value of Minimally Processed Vegetable Products

Authors

Ana Belen Martin-Diana, Technological University DublinFollow
Daniel Rico, Technological University DublinFollow
Jesus Maria Frias, Technological University DublinFollow
Jemina Mulcahy, Technological University Dublin
Gary Henehan, Technological University DublinFollow
Catherine Barry-Ryan, Technological University DublinFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Colloid chemistry

Publication Details

Acta horticulture, 687, 2005.

Abstract

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

DOI

https://doi.org/10.21427/d7346s

Recommended Citation

Martin-Diana, A. B., Rico, D., Frias, J., Mulcahy, J., Henehan, G. T. M. and Barry-Ryan, C. Novel Washing Methods to Extend the Quality and Enhance the Nutritional Value of Minimally Processed Vegetable Products. Acta horticulture, 687, 2005. DOI: 10.21427/d7346s