Combined Effect of Dipping in Oxalic or in Citric Acid and Low O<sub>2</sub> Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O<sub>2</sub> modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentrat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/8/988 |