Claim · model-written summary
Calcium lactate washing diminished white surfaces during storage in the vegetables.
- Taxon
- Vegetablest0
- Treatment
- Calcium lactatee1
- Outcome
- appearance of white surfacese0
- Direction
- diminishede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“also diminished the appearance of white surfaces over storage”
e1“Calcium lactate washing treatments prevented the bleaching effect on saladcut lettuce and sliced carrots”
t0“Vegetables”
Title
Martin Diana, Ana Belen; Rico, Daniel; Frías, Jesus Maria; et al. Arrow - TU Dublin (Technological University Dublin) 2005. doi:10.21427/d76t9r
Other claims from this paper (12)
- Observation Calcium lactate maintained quality senescence indicators in Iceberg lettuce as well as chlorine.
- Observation Calcium lactate enhanced nutritional values in stored sliced carrots better than chlorine.
- Observation Colour and texture did not differ between treatments in Iceberg lettuce.
- Observation Chlorine produced greater colour change in sliced carrots.
- Observation Calcium lactate washing prevented bleaching in saladcut lettuce.
- Observation Calcium lactate washing prevented bleaching in sliced carrots.
- Observation Ascorbic acid decreased during storage independently of treatment in both vegetables.
- Observation Sliced carrots treated with calcium lactate had higher carotenoid content than chlorine treated carrots at storage end.
- Observation Acceptability did not significantly differ between treatments for either vegetable at storage end.
- Observation Mesophile, psychrophile and lactic acid bacteria counts were not significantly different between treatments.
- Observation Calcium lactate at 3% maintained vegetable quality as well as 120 ppm chlorine.
- Recommendation The authors consider calcium lactate a good alternative washing treatment for quality.