New processing for ready-to-eat lettuce with improved quality in terms of browning and microbial spoilage

01 October 2014 → 31 March 2017
Private funding via IWT/VLAIO
Research disciplines
  • Agricultural and food sciences
    • Agricultural animal production
    • Agricultural plant production
    • Agriculture, land and farm management
    • Other agriculture, forestry, fisheries and allied sciences
Project description

This project aims to improve the quality of ready-to-eat lettuce by developing one
new processing method based on a heat-shock treatment as well as an alternative disinfection. Here
the aim is to achieve a longer shelf life in the area of ​​brown discoloration and at least the same shelf life
on a microbiological level.