Building Strategic Alliances With Young Australian And New Zealand Vegetable And Potato Industry Representatives
1 January 2002Development Of A Sustainable Integrated Permanent Bed System For Vegetable Crop Production Including Sub-Surface Irrigation Extension
1 March 2002
Project Code
VG98106
Description
This report details investigations into the use of food grade acids, gums and antioxidants and the combined effect heat treatment and organic acids on the inhibitions of browning on whole and fresh cut vegetables. Also investigated is the effect food grade anti-microbial agents and cultures to enhance product safety and quality of fresh cut vegetables.
Project Start
Project End
Feb 2002
Levy Funds
This project has been funded by Hort Innovation, using the research and development levies listed below and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture.
Project Provider
Food Science Australia
Project overview
Postharvest and supply chain
Leafy vegetables
Lettuce