https://nova.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:14367 -1 DETANO or SNP, which resulted in an approx. 60% increase in post-harvest life over untreated lettuce slices. Fumigation with NO gas at 500 μl^-1resulted in a chemical-type injury, hence the optimum NO gas concentration was 100 μl^-1, which resulted in a 30% increase in post-harvest life. Dipping lettuce slices in 500 mgl^-1 SNP was considered to be the most feasible option for commercial processors due to the stability of SNP in unbuffered water, the universality of its effectiveness on a range of lettuce types, and the lack of any logistical difficulties in incorporating an additional water-dipping step into existing commercial line operations.]]> Sat 24 Mar 2018 08:23:11 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:5335 Sat 24 Mar 2018 07:45:56 AEDT ]]>