Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant

<div>Changes in sensorial attributes: bruising (a), sliming (b), and yellowing (c) scores for baby spinach samples treated with tap water, peroxyacetic acid (PAA), and peroxyacetic acid + sodium dodecyl sulphate (PAA + SDS), stored at 4°C for 14 d. Error bars represent the standard error of the mean (<i>n</i> = 7 assessors).</div>

Journal of Food Quality

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Figure 5

Figure 5: Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant 