Fresh-cut Vegetable Processing and Evaluation
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Corresponding Organization :
Other organizations : Kyung Hee University
Protocol cited in 3 other protocols
Variable analysis
- Washing methods: (a) 100 mg/L sodium hypochlorite (SH, pH 6.5~7.0) or (b) 500 mg/L acidified sodium chlorite (ASC, pH 2.5~2.9)
- Microbial and chemical analyses of samples during 5~12 days of storage
- Produce items: Zucchinis, cucumbers, green bell peppers, and root vegetables such as potatoes, sweet potatoes, carrots, and radishes
- Pre-processing steps: Prewashing with tap water, cutting, peeling, and three washing steps (tap water, sanitizer solution, and final tap water)
- Slicing: Automatic slicing to 2.0×2.0×1.0 cm
- Packaging: Vacuum packaging in PE bags
- Storage temperatures: 4°C and 10°C
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