Preview
Sign-in for full Details 
Sign-in free and Explore the Exciting World of BiomedExperts:
- Over 1.500.000 Profiles
- More than 1.800 Organizations worldwide
- State of the Art Network Visualizations
- Manage your own Profile
- Locate Experts in your Country/Region
- Locate Experts in your 1. and 2. Level Network
- Connect to Experts Worldwide
find experts for
Sign-in to see more
2002:
McWatters Lk H; Chinnan M S; Walker S L; Doyle M P; Lin C M
Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat.
Journal of food protection 2002;
65(
8):.
An antibacterial treatment consisting of 2% hydrogen peroxide at 50 degrees C for 60 s was evaluated for its effects on the sensory quality of fresh-cut iceberg lettuce. Treated lettuce was packaged in polyethylene film by a protocol used in the fresh-cut produce industry and then stored along with untreated controls for 3, 10, and 15 days at 5 degrees C. Gas chromatographic analysis confirmed that the desired initial volume (approximately 6 liters) and oxygen gas content (approximately 10%) were maintained during storage. Consumers from the local community who were the primary shoppers for their households and who purchased and ate lettuce regularly evaluated the appearance, color, aroma, flavor, and texture of the lettuce and their overall liking of the lettuce. Forty consumers were recruited to evaluate processing replication 1 on 26 April, and another 40 were chosen to evaluate processing replication 2 on 3 May. Because replication differences were observed in instrumental color measurements and in mean sensory ratings, replications were not pooled for the two test dates. Lettuce purchased for processing replication 2 was considerably greener than that used in replication 1. Overall, the antibacterial treatment was more effective than the control treatment in maintaining sensory quality over 15 days of storage, provided that the lettuce was initially intensely green. Three-fourths of the participants indicated that they would be willing to buy precut packaged lettuce that had already been treated at the packinghouse or processing plant with an antibacterial solution, and of these participants, 62.5% indicated that they would be willing to pay 5 to 10 cents more per bag.
Post to CiteULike 
Sign in free and see...
Visualized networks:
See your personal network in
sophisticated graphical views
GeoTargeted Searches:
Locate experts around the world
and connect with global collaborators
Research Profiles:
See the visualized research activity
of experts around the globe
Sign-in to see more
