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Changes in microbial and sensory quality of fresh processed UV-C treated 'Lollo Rosso' lettuce

Allende, A.; Padilla, E.; Artes, F.

Acta Horticulturae 628: 753-760

2003


ISSN/ISBN: 0567-7572
Accession: 004067573

To reduce microbial growth and maintain quality of fresh processed lettuce, ultraviolet-C (UV-C) radiation has been applied. Red-pigmented 'Lollo Rosso' lettuce, freshly processed following standard industrial methods, was exposed to UV-C radiation from germicidal lamps before modified atmosphere packaging. Depending on distance and exposure time (1, 5 and 10 minutes), three intensities, 0.81, 4.06 and 8.14 kJ/m2, were applied.

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