The effect of dip treatments with chlorine, citric acid, ascorbic acid and CaCl2 on the storage life of Romaine lettuce leaves was investigated. While the presence of chlorine was required to delay degradation related to ...

In the present study, thyme essential oil (TO) was used as a natural antioxidant and antimicrobial agent to enhance the quality and shelf-life of minimally processed lettuce during refrigerated storage. For this purpose, ...

The current use of regenerated water in agriculture has led to the emergence of new forms of pollutants, such as pharmaceutical compounds (PCs) which are not fully eliminated in wastewater treatment plants (WWTPs). Therefore, ...

Como una forma de garantizar la seguridad alimentaria en las zonas urbanas se realizó un estudio sobre la producción de lechuga (Latuca sativa L) en hidroponía en Guayaquil, provincia del Guayas, ya que la lechuga es ...

The xanthan gum is an exopolysaccharide (EPS) of microbial origin, produced by the bacteria of the X. campestris. The objective of this research was to evaluate production of xanthan gum by different strains of X. ...

Las lechugas tipo “baby” (Lactuca sativa L.) cvs. GX906 (Romana verde), Drifter (Mantecosa) y Valencia (hoja Roble roja), cultivadas bajo sistema hidropónico en primavera fueron cosechadas, caracterizadas y sometidas a ...