Dip Treatments for fresh Romaine lettuce

Autores
Roura, Sara Ines; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; del Valle, Carlos
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of dip treatments with chlorine, citric acid, ascorbic acid and CaCl2 on the storage life of Romaine lettuce leaves was investigated. While the presence of chlorine was required to delay degradation related to the activity of the native and exogenous flora, the other additives did not improve the storage life of the product when applied alone. Combination of citric and ascorbic acids did have a beneficial effect on the overall visual quality (color, texture, brightness). The ratio of ascorbic acid contents in samples treated and not treated with this compound was about 4.2:1 immediately after the dip treatment but dropped to about 2.3:1 after four days of storage.
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: del Valle, Carlos. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Materia
Leafy Vegetable Quality,
Sensory Attributes,
Storage Conditions
Treatments
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37091
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Dip Treatments for fresh Romaine lettuceRoura, Sara InesMoreira, Maria del RosarioPonce, Alejandra Gracieladel Valle, CarlosLeafy Vegetable Quality,Sensory Attributes,Storage ConditionsTreatmentshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of dip treatments with chlorine, citric acid, ascorbic acid and CaCl2 on the storage life of Romaine lettuce leaves was investigated. While the presence of chlorine was required to delay degradation related to the activity of the native and exogenous flora, the other additives did not improve the storage life of the product when applied alone. Combination of citric and ascorbic acids did have a beneficial effect on the overall visual quality (color, texture, brightness). The ratio of ascorbic acid contents in samples treated and not treated with this compound was about 4.2:1 immediately after the dip treatment but dropped to about 2.3:1 after four days of storage.Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaFil: del Valle, Carlos. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaChiriotti Editori2003-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37091Roura, Sara Ines; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; del Valle, Carlos; Dip Treatments for fresh Romaine lettuce; Chiriotti Editori; Italian Journal Of Food Science; 3; 15; 12-2003; 405-4151120-1770CONICET DigitalCONICETenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:01Zoai:ri.conicet.gov.ar:11336/37091instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:01.813CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Dip Treatments for fresh Romaine lettuce
title Dip Treatments for fresh Romaine lettuce
spellingShingle Dip Treatments for fresh Romaine lettuce
Roura, Sara Ines
Leafy Vegetable Quality,
Sensory Attributes,
Storage Conditions
Treatments
title_short Dip Treatments for fresh Romaine lettuce
title_full Dip Treatments for fresh Romaine lettuce
title_fullStr Dip Treatments for fresh Romaine lettuce
title_full_unstemmed Dip Treatments for fresh Romaine lettuce
title_sort Dip Treatments for fresh Romaine lettuce
dc.creator.none.fl_str_mv Roura, Sara Ines
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
del Valle, Carlos
author Roura, Sara Ines
author_facet Roura, Sara Ines
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
del Valle, Carlos
author_role author
author2 Moreira, Maria del Rosario
Ponce, Alejandra Graciela
del Valle, Carlos
author2_role author
author
author
dc.subject.none.fl_str_mv Leafy Vegetable Quality,
Sensory Attributes,
Storage Conditions
Treatments
topic Leafy Vegetable Quality,
Sensory Attributes,
Storage Conditions
Treatments
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of dip treatments with chlorine, citric acid, ascorbic acid and CaCl2 on the storage life of Romaine lettuce leaves was investigated. While the presence of chlorine was required to delay degradation related to the activity of the native and exogenous flora, the other additives did not improve the storage life of the product when applied alone. Combination of citric and ascorbic acids did have a beneficial effect on the overall visual quality (color, texture, brightness). The ratio of ascorbic acid contents in samples treated and not treated with this compound was about 4.2:1 immediately after the dip treatment but dropped to about 2.3:1 after four days of storage.
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Fil: del Valle, Carlos. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
description The effect of dip treatments with chlorine, citric acid, ascorbic acid and CaCl2 on the storage life of Romaine lettuce leaves was investigated. While the presence of chlorine was required to delay degradation related to the activity of the native and exogenous flora, the other additives did not improve the storage life of the product when applied alone. Combination of citric and ascorbic acids did have a beneficial effect on the overall visual quality (color, texture, brightness). The ratio of ascorbic acid contents in samples treated and not treated with this compound was about 4.2:1 immediately after the dip treatment but dropped to about 2.3:1 after four days of storage.
publishDate 2003
dc.date.none.fl_str_mv 2003-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37091
Roura, Sara Ines; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; del Valle, Carlos; Dip Treatments for fresh Romaine lettuce; Chiriotti Editori; Italian Journal Of Food Science; 3; 15; 12-2003; 405-415
1120-1770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37091
identifier_str_mv Roura, Sara Ines; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; del Valle, Carlos; Dip Treatments for fresh Romaine lettuce; Chiriotti Editori; Italian Journal Of Food Science; 3; 15; 12-2003; 405-415
1120-1770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Chiriotti Editori
publisher.none.fl_str_mv Chiriotti Editori
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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