On-line fresh-cut lettuce quality measurement system using hyperspectral imaging
Sign Up to like & getrecommendations! Published in 2017 at "Biosystems Engineering"
DOI: 10.1016/j.biosystemseng.2017.01.005
Abstract: In this study, an online quality measurement system for detecting foreign substances on fresh-cut lettuce was developed using hyperspectral reflectance imaging. The online detection system with a single hyperspectral camera in the range of 400–1000 nm… read more here.
Keywords: system; quality measurement; fresh cut; measurement system ... See more keywords
Targeted Metabolomics Analysis and Identification of Biomarkers for Predicting Browning of Fresh-Cut Lettuce.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b01539
Abstract: The metabolism of phenolic compounds is a key factor in the development of wound-induced enzymatic browning of fresh-cut lettuce. In the present study, the lettuce midribs discriminant metabolites, selected in a previous untargeted metabolomics study,… read more here.
Keywords: lettuce; targeted metabolomics; fresh cut; cut lettuce ... See more keywords
A Comparative Study of Natural Antimicrobial Delivery Systems for Microbial Safety and Quality of Fresh-Cut Lettuce.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13709
Abstract: Nanoencapsulation can provide a means to effectively deliver antimicrobial compounds and enhance the safety of fresh produce. However, to date there are no studies which directly compares how different nanoencapsulation systems affect fresh produce safety… read more here.
Keywords: quality; cut lettuce; fresh cut; safety ... See more keywords
Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9080988
Abstract: Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research… read more here.
Keywords: storage; fresh cut; effect; cut ... See more keywords