Heat treatments control extension growth and enhance microbial disinfection of minimally processed green onions

HortScience

Volumn 36, Issue 4, 2001, Pages 732-737

  Cantwell, M I ^a   Hong, G ^a   Suslow, T V ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Allium cepa x Allium fistulosum; Hot water dips; Leaf base; Leaf extension; Sodium hypochlorite

Indexed keywords

CHLORINE; HEAT TREATMENT; SODIUM COMPOUNDS;

MICROBIAL DISINFECTIONS;

AGRICULTURAL PRODUCTS;

ALLIUM CEPA; ALLIUM FISTULOSUM;

EID: 0034863483     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.36.4.732     Document Type: Article

References (20)

1. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
2. Physiological responses of fresh-cut produce
3. Use of heat treatments to control postharvest pathogens on tomatoes and melons
4. Additive effects of postharvest calcium and heat treatment on reducing decay and maintaining quality in apples
5. Plant cell enlargement and the action of expansins
6. Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions
7. Heat treatments for improved postharvest quality of horticultural crops
8. Postharvest biology of fresh asparagus
9. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce
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12. Effect of minimal processing operations on the quality of garlic, green onion, soybean sprouts and water-cress
13. Effect of chlorine treatment on cut water cress and onion
14. Heat treatment prevents postharvest geotropic curvature of asparagus spears (Asparagus officinalis L.)
15. Hot water dipping to enhance storability of potatoes
16. Physical and physiological changes in minimally processed fruits and vegetables
17. Inactivation in situ of polyphenol oxidase in ripe avocado fruit