Version 1
: Received: 1 November 2024 / Approved: 1 November 2024 / Online: 1 November 2024 (15:11:43 CET)
How to cite:
Panou, A. A.; Akrida-Demertzi, K. G.; Demertzis, P. G. Gaseous Ozone and Citric Acid on Quality and Shelf-Life of Lettuce Packaged Under Passive Modified Atmosphere During Cold Storage. Preprints2024, 2024110101. https://doi.org/10.20944/preprints202411.0101.v1
Panou, A. A.; Akrida-Demertzi, K. G.; Demertzis, P. G. Gaseous Ozone and Citric Acid on Quality and Shelf-Life of Lettuce Packaged Under Passive Modified Atmosphere During Cold Storage. Preprints 2024, 2024110101. https://doi.org/10.20944/preprints202411.0101.v1
Panou, A. A.; Akrida-Demertzi, K. G.; Demertzis, P. G. Gaseous Ozone and Citric Acid on Quality and Shelf-Life of Lettuce Packaged Under Passive Modified Atmosphere During Cold Storage. Preprints2024, 2024110101. https://doi.org/10.20944/preprints202411.0101.v1
APA Style
Panou, A. A., Akrida-Demertzi, K. G., & Demertzis, P. G. (2024). Gaseous Ozone and Citric Acid on Quality and Shelf-Life of Lettuce Packaged Under Passive Modified Atmosphere During Cold Storage. Preprints. https://doi.org/10.20944/preprints202411.0101.v1
Chicago/Turabian Style
Panou, A. A., Konstantoula G Akrida-Demertzi and Panagiotis G Demertzis. 2024 "Gaseous Ozone and Citric Acid on Quality and Shelf-Life of Lettuce Packaged Under Passive Modified Atmosphere During Cold Storage" Preprints. https://doi.org/10.20944/preprints202411.0101.v1
Abstract
Ozone is considered a promising food preservation technique and has gained great interest because of its strong oxidizing properties and significant antimicrobial efficacy, and because its decomposition leaves no residue in food. In the present study the combined effect of ozone and citric acid treatment on quality and shelf life of freshly cut lettuce packaged under a passive modified atmosphere during cold storage was investigated. Lettuce were washed, cut and treated with ozone at 0.5, 1.0 or 1.5 ppm for 45 minutes. Another batch was treated with citric acid and 3 additional batches were treated with ozone at the above concentrations plus citric acid. Headspace analysis, color parameters, pH, microbiological and sensory analysis were monitored during cold storage. Carbon dioxide production rates increased significantly (p
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
