Leveraging Observations of Untrained Panelists to Screen for Quality of Fresh-Cut Romaine Lettuce
Fresh-cut romaine lettuce’s high perishability challenges ready-to-eat (RTE) salad production. Selecting cultivars less prone to browning and decay is crucial for extending shelf life. Traditional quality evaluation methods using instrumentation and trained panelists are time-consuming and logistica...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-08-01
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| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/10/8/830 |