Detrimental effects on product quality (lettuce texture and crispness) have been shown when lettuce is treated with high doses (>300 ml) of AITC vapor . Additionally, Lin et al.  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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