Abstract

GARCIA MENDEZ, Auris Damely. EVALUATION OF IV GAMA TECHNIQUE TO PREPARE VEGETABLE SALADS. Rev. Fac. Nac. Agron. Medellín [online]. 2008, vol.61, n.2, pp.4658-4666. ISSN 0304-2847.

The purpose of applying the fresh-cut technique in preparing vegetable salads ready for fresh consumption, was aimed to control the damage American lettuce (Lactuca sativa); carrot (Daucus carota L); Radicchio (Cichorium intybus L) and endive (Cichorium endivia L)." Mediterranean and Cheff" style salads were prepared for evaluation. The methodology allowed selecting and evaluating fresh-cut technique as well as good manufacturing practices, to extend the commercial life, and guarantee alimentary food safety to people. Use of 1% calcium chloride; 0.1%  citric acid and 0.5% magnesium oxide solutions; allowed to maintain the quality of the salads for a period of 16 up to days, under refrigeration at 5± 1°C and 95 ± 5 % RH. Finally the assays techniques let to extend the commercial value of these vegetables.

Keywords : Minimal processing; good manufacturing practices; vegetable salads.

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