Sascha Baur

TL;DR: In this paper, the authors compared the efficacy of cold and warm tap water with and without chlorination in washing uncut carrots during the production of shredded, packaged carrots while operating on pilot-plant scale under conditions of industrial practice.

TL;DR: In this article, the effect of chlorinated, ozonated, and tap water in different washing procedures within the production process of shredded iceberg lettuce (Lactuca sativa L.) on sensory and microbiological quality during storage in consumer-sized bags at 4 °C for 9 days was examined.

TL;DR: The effects of cold and warm, chlorinated water as well as warm water without chlorination for pre-washing trimmed, cored iceberg lettuce heads was assessed regarding the shelf-life and physiological properties of the resulting ready-to-use (RTU) produce as discussed by the authors.

TL;DR: PPO and POD activities were less affected by different washing treatments and thus were less suitable physiological indicators of stress reactions triggered by alternative processing, and the novel finding of a further caffeic acid isomer is reported.

TL;DR: PAL activity was induced by processing and linearly increased throughout storage under aerobic conditions, whereas an anaerobic atmosphere resulted in a maximum activity peak at storage day 2-4 and the accumulation of phenolic compounds showed good correlation with the kinetics of PAL activity.