Quality improvement of minimally processed leafy salads using innovative technological processes

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In the present work, ultra-high-pressure water jet cutting, the application of innovative washing additives, and low-dose UV-C decontamination were investigated as promising technological approaches in the production of fresh-cut leafy salads at pilot-plant scale. Their effects on microbial, sensory, and physiological product quality during commercial shelf-life were evaluated. Furthermore, chlorophyll fluorescence imaging was proposed as a novel tool of quality assessment aiming at the nondestructive monitoring of plant stress induced by technological treatments.