| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404688 | LWT - Food Science and Technology | 2013 | 6 Pages |
Abstract
⺠Storage temperature of 5 °C significantly slowed microbial growth and CO2 generation. ⺠Optimal storage temperature for maintaining quality of buckwheat microgreens is 5 °C ⺠High O2 and low CO2 maintained quality and tissue integrity of Buckwheat microgreens. ⺠Microbial counts, initially reduced by chlorinated wash, rebounded later in storage. ⺠Buckwheat microgreens stored for 21 days retained acceptable quality.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Liping Kou, Yaguang Luo, Tianbao Yang, Zhenlei Xiao, Ellen R. Turner, Gene E. Lester, Qin Wang, Mary J. Camp,