Hurdle Approach for Control of Enzymatic Browning and Extension of Shelf Life of Fresh-Cut Leafy Vegetables Using Vacuum Precooling and Modified Atmosphere Packaging: Commercial Application

Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces the challenge of quality retention and short shelf life, especially in tropical climate regions. Enzymatic browning in fresh-cut leafy vegetables is considered one of the most imp... View More