Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 6
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- Pages.1511-1517
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- 1999
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- 0367-6293(pISSN)
Microbial Removal Effects of Electrolyzed Acid Water on Lettuce by Washing Methods and Quality Changes during Storage
전해산화수에 의한 상치의 세척방법별 제균효과와 저장중 품질변화
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Jeong, Seong-Weon
(Korea Food Research Institute) ;
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Jeong, Jin-Woong
(Korea Food Research Institute) ;
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Park, Kee-Jai
(Korea Food Research Institute)
- Published : 1999.12.31
Abstract
Effects of washing methods using electrolyzed acid water on lettuce(Lactuca sativa) and quality changes during storage were investigated. The multi-stage immersion treated 3 times in 2 min showed more effective than others to remove microorganisms. Total count of lettuce after immersion in electrolyzed acid water was decreased to 1/100-1/300 of