Effect of Detergents on Quality and Flavor of Fresh-Cut Mint

DOI

10.2991/aeece-15.2015.43How to use a DOI?

Keywords

fresh cut, mint, detergents, flavor, sensory

Abstract

The effect of detergents on the quality of fresh-cut mint was evaluated. The acidic electrolyzed water and sodium hypochlorite extended the shelf life of the fresh-cut mint to 12 d and maintained its flavor. The Sodium hypochlorite treatments avoid the loss of the greenness of the mint. Hence, the sodium hypochlorite was a better detergent for the production of fresh-cut mint.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Chao Zhang
AU  - Yunfei Li
AU  - Yubin Wang
AU  - Yue Ma
AU  - Xiaoyan Zhao
PY  - 2015/09
DA  - 2015/09
TI  - Effect of Detergents on Quality and Flavor of Fresh-Cut Mint
BT  - Proceedings of the International Conference on Advances in Energy, Environment and Chemical Engineering
PB  - Atlantis Press
SP  - 219
EP  - 222
SN  - 2352-5401
UR  - https://doi.org/10.2991/aeece-15.2015.43
DO  - 10.2991/aeece-15.2015.43
ID  - Zhang2015/09
ER  -