Effect of alternatives to chlorine washing for sanitizing fresh coriander

@article{Gao2017EffectOA,
  title={Effect of alternatives to chlorine washing for sanitizing fresh coriander},
  author={Haiyan Gao and Xiangjun Fang and Yunlong Li and Hangjun Chen and Qi Zhao and Tony Z. Jin},
  journal={Journal of Food Science and Technology},
  year={2017},
  volume={54},
  pages={260-266}
}
Fresh coriander leaves are highly perishable in nature and their sensory quality and nutritional value decreases without proper processing or preservation. In the present study, three aqueous solutions of sodium hypochlorite (SH, 100 mg/L), chlorine dioxide (CD, 10 mg/L), and sodium butyl p-hydroxybenzoate (SBPH, 12 mg/L), and tap water, were used to treat fresh coriander for 15 min. The treated samples were packed in PVC boxes with ambient air under packaged under passive modified atmosphere… CONTINUE READING

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