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

<div>Panel test scores for baby spinach treated with peroxyacetic acid (PAA) and peroxyacetic acid + sodium dodecyl sulphate (PAA + SDS), stored at 4°C for 48–64 h. Error bars represent the standard error of the mean (<i>n</i> = 30–34 panelists).</div>

Journal of Food Quality

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Figure 6

Figure 6: Removal of Grit from Baby Leafy Salad Vegetables by Combinations of Sanitiser and Surfactant 