| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4370306 | International Journal of Food Microbiology | 2006 | 4 Pages |
Abstract
Fresh-cut lettuce was irradiated and microbiological and sensory quality was examined during storage at 4 °C. Experimental results showed that the number of aerobic mesophilic bacteria on fresh-cut lettuce irradiated with 1.0 kGy was reduced by 2.35 logs and sensory quality was maintained best during storage for 8 days at 4 °C. It was indicated that Gompertz model could predict the bacterial number on fresh-cut lettuce if the initial level was known.
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Authors
Likui Zhang, Zhaoxin Lu, Hongxi Wang,