Effects of AITC Vapor Treatment on Quality of Fruits and Vegetables

Detrimental effects on product quality (lettuce texture and crispness) have been shown when lettuce is treated with high doses (>300 ml) of AITC vapor [102]. Additionally, Lin et al. [102] showed that tomato and apple texture did not change when exposed to low levels of AITC. However, when the apples and tomatoes were exposed to high levels of AITC vapors (>300 ml), texture started to soften within 2 days following treatment. Residual pungent odor and off-flavors on the produce existed for 12 hours when product was treated with

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