Research ArticleOpen accessEvery word in the titleEffect of Different Sanitizers on Microbial, Sensory and Nutritional Quality of Fresh-Cut Jalapeno PeppersSaul Ruiz-Cruz, Emilio Alvarez-Parrilla, Laura A. de la Rosa et al.Problem statement: Sanitation is a critical step to insure safety of fresh-cut produce. The inadequacies of chlorine, currently used as a sanitizer, have stimulated interest in finding safer, more effective sanitizers, however little is known on the impact of these novel sanitizers on sensory and nutrimental quality of the treated products. Approach: The effect of four sanitizers: Sodium hypochlorite (OCl), … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 3 · 30 Sep 2010 · 9,124 accessesView PDFCite