Processing lines and alternative preservation techniques to prolong the shelf-life of minimally fresh processed leafy vegetables

European Journal of Horticultural Science

Volumn 70, Issue 5, 2005, Pages 231-245

  Artes F ^a   Allende, A ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Antioxidants; Chlorine dioxide; Fresh cutting; HACCP; Hot water treatments; Hydrogen peroxide; Microbial and sensorial quality; Ozone; Superatmospheric oxygen; UV C radiation

Indexed keywords

EID: 27744572706     PISSN: 16114434     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (219)

1. ABSHIRE, R.L. and H. DUNTON 1981: Resistance of selected strains of Pseudomonads aeruginosa to low-intensity ultraviolet radiation. Appl. Environ. Microb. 41, 1419-1423.
2. ADAMS, M.R., A.D. HARTLEY and L.J. COX 1989: Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microb. 6, 69-77.
3. AGUAYO, E., V.H. ESCALONA and F. ARTÉS 2003: Quality improvement of fresh-cut tomato under active and passive modified atmosphere packaging. XXVIth Int. Horticultural Congress. Acta Horticulturae 628, 351-356.
4. AHVENAINEN, R. 1996: New approaches in improving the shelf-life of minimally processed fruit and vegetables. Trends Food Sci. Technol. 7, 179-187.
5. AHVENAINEN, R. 2000: Ready-to-use fruit and vegetables. Teagasc, The National Food Centre. Dunsinea, Castleknock. (Ireland), 1-31.
6. ALLENDE, A., L. JACXSENS, F. DEVLIEGHERE, J. DEBEVERE and F. ARTÉS 2001: Improving modified atmosphere packaging system for keeping quality of ready-to-eat lettuce salad. IIR Conference Improving Postharvest Technologies of Fruits, Vegetables and Ornamentals. Murcia (Spain) 1, 437-443.
7. ALLENDE, A., E. PADILLA and F. ARTÉS 2004: Changes in microbial and sensory quality of fresh processed UV-C treated 'Lollo Rosso' lettuce. XXVIth International Horticultural Congress. Acta Horticulturae, 628, 753-760.
8. ALLENDE, A., L. JACXSENS, F. DEVLIEGHERE, J. DEBEVERE and F. ARTÉS 2002b: Effect of super atmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads. J. Food Prot. 65, 1565-1573.
9. ALLENDE, A. 2003: Use of superatmospheric oxygen atmospheres and UV-C radiation to preserve the microbial and sensory quality of fresh processed vegetables. PhD Thesis, University of Cartagena, Spain, pp. 32.
10. ALLENDE, A., and F. ARTÉS 2003a: UV Radiation as a novel technique to preserve quality of fresh processed 'Lollo Rosso' lettuce. Food Res. Int. 36, 739-746.
11. ALLENDE, A., and F. ARTÉS 2003b: Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce. Lebensm.-Wiss. u.-Technol. 36, 779-786.
12. 2 atmosphere on microbial and sensorial quality of fresh processed 'Lollo Rosso' lettuce. Acta Horticulturae, 599, 97-101.
13. ALLENDE, A., L. JACXSENS, F. DEVLIEGHERE, J. DEBEVERE and F. ARTÉS 2003b: Microbial and sensorial quality of fresh processed lettuce salad under high oxygen atmosphere throughout the distribution chain. Acta Horticulturae 600, 629-635.
14. ALLENDE, A., E. AGUAYO, and F. ARTÉS 2004a: Quality of commercial fresh processed red lettuce throughout the production chain and shelf-life. Int. J Food Microb. 91, 109-117.
15. 2 atmospheres. Postharvest Biol. Technol. 33, 51-59.
16. AMANATIDOU, A., E.J. SMID and L.G.M. GORRIS 1999: Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated microorganisms. J. Appl. Microb. 86, 429-438.
17. AMANATIDOU, A., R.A. SLUMP, L.G.M. GORRIS and E.J. SMID 2000: High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. J. Food Sci. 65, 61-66.
18. AMANATIDOU, A. 2001: High oxygen as an additional factor in food preservation. PhD Thesis. Wageningen University, Wageningen, The Netherlands. 1-114.
19. ANONYMOUS 1988: Guide de bonnes pratiques hygiéniques concernant les produits végétaux prêts à l'emploi, dits de «IV» gamme. B.O.C.C.R.F. du 13 août 1988.
20. ANONYMOUS 1989: Besluit van de Vlaamse executieve (15 maart 1989), houdende vaststelling van een technische reglementaring inzake drinkwater. In: De warenwetgeving. Verzamelingen van reglementen betreffende voedingsmiddelen en andere consumptieproducten. Dei Keure, Brugge, Belgium, 1A, 2.9. (dranken) p. 4/6.
21. ANONYMOUS 1991: Sulphites banned. Food Ingr. Proc. Int. 11.
22. APHA (American Public Health Association) 1972: Proceedings of the 1971 National Conference on Food Protection. Food and Drug Administration, USA.
23. ARTÉS, F. 1995: Innovaciones en los tratamientos físicos modulados para preservar la calidad hortofrutícola en la postrecolección. I. Pretratamientos térmicos. Rev. Esp. Cienc. Tecnol. Alim. 35, 45-64.
24. ARTÉS, F. and J.A. MARTÍNEZ 1996: Influence of packaging treatments on the keeping quality of 'Salinas' lettuce. Lebensm.-Wiss. u.-Technol. 29, 664-668.
25. ARTÉS, F., M. CASTAÑER and M.I. GIL 1998: Enzymatic browning in minimally processed fruit and vegetables. Food Sci. Technol. Int. 4, 377-389.
26. ARTÉS, F., J.A. MARTÍNEZ and J.G. MARÍN 1999: Quality changes in minimally processed 'Romaine' lettuce as affected by several treatments. In: HÄGG, M., R. AVENHAINEN, A.M. EVERS and K. TIIKKALA (eds): Agri-Food Quality II. Quality Management of Fruits and Vegetables. The Royal Society of Chemistry, London, 115-118.
27. ARTÉS, F. 2000a: Conservación de los productos vegetales en atmósfera modificada. In: Aplicación del frío a los alimentos. A. Madrid Ediciones, Chap. 4, 105-125.
28. ARTÉS, F. 2000b: Productos vegetales procesados en fresco. In: Aplicación del frío a los alimentos. A. Madrid Ediciones. Chap., 5, 127-141.
29. ARTÉS, F. and F. Artés-HERNÁNDEZ 2000: Innovaciones industriales en el procesado mínimo de frutas y hortalizas. CTC. Rev. Agroalimentarias Industrias Afines 7, 29-33.
30. ARTÉS, F. and F. Artés-HERNÁNDEZ 2003: Etapas decisivas y diseño de instalaciones para la elaboración de productos procesados en fresco. In: LOBO, M.G. and M. GONZÁLEZ (eds): Productos hortofrutícolas mínimamente procesados. Gobierno de Canarias, 57-78.
31. ARTÉS, F. 2004: Refrigeration for preserving the quality and enhancing the safety of plant foods. Bull. Int. Institute Refrigeration, LXXXIV, 1, 5-25.
32. BARRETT, D.M. 1996: Special treatments to maintain product quality. Fresh-Cut Products: Maintaining Quality and Safety, sections 8 and 14.
33. BARRY-RYAN, C. and D. O'BEIRNE 1999: Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing. J. Food Sci. 64, 498-500.
34. 2 partial pressure on selected phenomena affecting fruit and vegetable quality. Postharvest Biol. Technol. 15, 293-303.
35. BEAUDRY, R.M., A.C. CAMERON, A. SHIRAZI and D.L. DOSTAL-LANGE 1992: Modified atmosphere packaging of blueberry fruit: effect of temperature on package oxygen and carbon dioxide. J. Amer. Soc. Hort. Sci. 117, 436-441.
36. BELTRÁN, F.J. 1995: Theoretical aspects of the kinetics of competitive ozone reactions in water. Ozone Sci. Engin. 17, 163-181.
37. BEN-YEHOSHUA, S., V. RODOV, J.J. KIM and S. CARMELI 1992: Preformed and induced antifungal materials of citrus fruits in relation to the enhancement of decay resistance by heat and ultraviolet treatments. J. Agric. Food Chem. 40, 1217-1221.
38. BERNE, S. 1994: MAP-ping the future with CAP-ability. Prepared Foods 163, 101-102 and 104-105.
39. BEUCHAT, L.R. 1998: Surface decontamination of fruits and vegetables eaten raw: a review. Food Safety Issues WHO/FSF/FOS 98.2, pp 1-28.
40. BEUCHAT, L.R., B.B. ADLER, M.R.S. CLAVERO and B.V. NAIL 1998: Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes and lettuce. J. Food Protect. 61, 1305-1311.
41. BCGA 1998: The Safe Application of oxygen enriched atmospheres when packaging food. British Compressed Gases Association, Hampshire, UK, p. 39.
42. BINTSIS, T., E. LITOPOULOU-TZANETAKI and R.K. ROBINSON 2000: Existing and potential applications of ultraviolet light in the food industry-a critical review. J. Sci. Food Agric. 80, 637-645.
43. BOE 3484 2000: Normas de higiene para la elaboración, distribución y comercio de comidas preparadas. Real Decreto, 3484/2000, 1435-1441.
44. BOGH-SORENSEN, L. 1990: The TTT-PPP concept for chilled foods, in processing and quality of foods. Chilled Foods: The Revolution in Freshness. Elsevier-Applied Science. London. 3, 42-52.
45. BOLIN, H.R. and C.C. HUSXOLL 1991a: Effect of preparation procedures and storage parameters on quality retention of salad cut lettuce. J. Food Sci.56, 60-67.
46. BOLIN, H.R. and C.C. HUXSOLL 1991b: Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling. J. Food Sci.56, 416-418.
47. BRACKETT, R.E. 1987: Antimicrobial effect of chlorine on Listeria monocytogenes. J. Food Protect. 50, 999-1003.
48. BRACKETT, R.E. 1992: Shelf stability and safety of fresh produce as influenced by sanitation and disinfection. J. Food Protect. 55, 808-814.
49. BRACKETT, R.E. 2000: Safe handling of fruits and vegetables. Safe handling of foods. Marcel Dekker, Inc. New York. 79-103.
50. BRECHT, J.K. 1995: Physiology of lightly processed fruits and vegetables. HortSci. 30, 18-21.
51. BRECHT, J.K., K.V. CHAU, S.C. FONSECA, F.A.R. OLIVEIRA, F.M. SILVA, M.C.N. NUNES and R.J. BENDER 2003: Maintaining optimal atmosphere conditions for fruits and vegetables throughout the postharvest handling chain. Postharv. Biol. Technol. 27, 87-101.
52. BRUL, S. and P. COOTE 1999: Preservative agents in foods. Mode of action and microbial resistance mechanisms. Int. J. Food Microb. 50, 1-17.
53. BRUL, S., P. COOTE, S. OOMES, F. MENSONIDES, K. HELLINGWERF and F. KLIS 2002: Physiological actions of preservative agents: prospective of use of modern microbiological techniques in assessing microbial behaviour in food preservation. Int. J. Food Microb. 79, 55-64.
54. BURG, S.P. and E.A. BURG 1965: Gas exchange in fruits. Physiol. Plant 18, 870-884.
55. CAC (Codex Alimentarius) 1997: Recommended International Code of Practice General Principles of Food Hygiene. CAC/RCP 1-1969, Rev 3. Food and Agriculture Organization of the United Nations World Health Organization, Rome.
56. th Int. Controlled Atm. Res. Conf., Cornell Univ., Ithaca, NY, NRAES-71, 1, 95-102.
57. CAMERON, A.C., P.C. TALASILA and D.W. JOLES 1995: Predicting film permeability needs for modified atmosphere packaging of lightly processed fruits and vegetables. HortSci. 30, 25-34.
58. CANTWELL, M.I. and V.S. TREVOR 2002: Postharvest handling systems: Fresh-cut fruits and vegetables. In: KADER, A.A. (ed.): Postharvest Technology of Horticultural Crops. 3rd Edition. University of California Agriculture Pub. 3311, 445-464.
59. CHANG, S.L. 1971: Modern concept of disinfection. J. Sanit. Eng. Div. 97, 689-707.
60. DAY, B. 1996: High oxygen modified atmosphere packaging for fresh prepared produce. Postharv. News Inform. 7, 31-34.
61. DAY, B. 1998: Novel MAP - a brand new approach. Food Manuf. 73, 22-24.
62. DAY, B. 2000: Novel MAP for freshly prepared fruit and vegetable products. Postharvest News Inform. 11, 27-31.
63. DAY, B. 2001: Fresh prepared produce: GMP for high oxygen MAP and non-sulphite dipping. Guideline No. 31, Chipping Campden, Gloshister, UK. 1-76.
64. DE BELIE, N., W.B. HERPPICH and J. DE BAERDEMAEKER 2000: A kinetic model for turgor loss in red cabbage cells during mild heat treatment. J Plant Phys. 157, 263-272.
65. DELAQUIS, P.J., S. STEWART, P.M.A. TOIVONEN and A.L. MOYLS 1999: Effect of warm, chorinated water on the microbial flora of shredded iceberg lettuce. Food Res. Int. 32, 7-14.
66. DELAQUIS, P.J, L.R. FUKUMOTO, P.M.A. TOIVONEN and M.A. CLIFF 2004: Implications of wash water chlorination and temperature for the microbiological and sensory properties of fresh-cut iceberg lettuce. Postharvest Biol. Technol. 31, 81-91.
67. DOSTAL-LANGE, D.L. and R.M. BEAUDRY 1991: The effect of modified atmosphere packaging and temperature on postharvest storage life of three highbush blueberry cultivars. HortSci. 23, 742.
68. DUDLEY, E.D. and J.H. HOTCHKISS 1989: Cysteine as an inhibitor of polyphenol oxidase. J. Food Biochem. 13, 65-75.
69. DUFFY, S., J. CHUREY, R.W. WOROBO and D.W. SCHAFFNER 2000: Analysis and modelling of the variability associated with UV inactivation of Escherichia coli in apple cider. J. Food Protect. 63, 1587-1590.
70. DUNCAN, E. 1999: Non-sulphite dips for fresh prepared produce. Proc. Int. Conf. Fresh-Cut Produce. Campden & Chorleywood Food Research Association Group, Chipping Campden, Glos., UK.
71. EL-GHAOUTH, A. and C.L. WILSON 1995: Biologically-based technologies for the control of postharvest diseases. Postharvest News Inform. 6, 5-11.
72. EPRI 1997: Ozone-GRAS affirmation for use in food. Food Industry Currents, 1, 1-6.
73. ERKAN, M., C.Y. WANG and D.T. KRIZEK 2001: UV-C radiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue. Environ. Exp. Botan. 45, 1-9.
74. EXAMA, A., J. ARUL, R.W. LENCKI, L.Z. LEE and C. TOUPIN 1993: Suitability of plastic films for modified atmosphere packaging of fruits and vegetables. J. Food Sci. 58, 1365-1370.
75. FOEGEDING, P.M. and F.F. BUSTA 1991: Chemical food preservatives. In: BLOCK, S. (ed.): Disinfection, Sterilization and Preservation, Lea and Febiger, Philadelphia, pp. 802-832.
76. FOURRE, J.L. and J. LHOEST 1989: Protein synthesis and modification by heat in rice cell culture. Plant Sci. 1, 69-74.
77. FRANCIS, G.A. and D. O'BEIRNE 1997: Effects of gas atmosphere, antimicrobial dip and temperature on the fate of Listeria innocua and Listeria monocytogenes on minimally processed lettuce. Int. J. Food Sci. Technol. 32, 141-151.
78. FRANCIS, G.A., C. THOMAS and D. O'BEIRNE 1999: The microbiological safety of minimally processed vegetables. Int. J. Food Sci. Technol. 34, 1-22.
79. FRIDOVICH, I. 1986: Biological effects of the superoxide radical. Arch. Biochem. Biophysics 247, 1-11.
80. FRIEDMAN, M. and I. MOLNAR-PERL 1990: Inhibition of browning by sulfur amino acids. 1. Heated amino acid-glucose systems. J. Agric. Food Chem. 38, 1642-1647.
81. GARDNER, D.W. and G. SHAMA 2000: Modeling UV-induced inactivation of microorganisms on surfaces. J. Food Protect. 63, 63-70.
82. GARG, N., J.J. CHUREY and D.F. SPLITTSTOESSER 1990: Effect of processing conditions on the microflora of fresh-cut vegetables. J. Food Protect. 53, 701-703.
83. GIL, M.I., M. CASTAÑER, F. FERRERES, F. ARTÉS and F.A. TOMÁS-BARBERÁN 1998: Modified atmosphere packaging of minimally processed 'Lollo Rosso' (Lactuca sativa). Phenolic metabolites and quality changes. Z Lebensm. Unters. Forsch. 206, 350-354.
84. GIL, M.I, P.M. PERIAGO and D. BELTRÁN 2003: Uso del ozono en la higenización de frutas y hortalizas. Revista Horticultura, 169, 1-8.
85. GILLE, G. and K. SIGLER 1995: Oxidative stress and living cells. Folia Microb., 40, 131-152.
86. GOMELLA, C. 1972: Ozone practice in France. J. Amer. Water Works Assoc., 64, 39-46.
87. GONZALEZ RONCERO, G. and B. DAY 1998: The effects of novel MAP on fresh prepared produce microbial growth. Cost 915 Conference, Madrid, Spain, 15-16 October.
88. GORRIS, L.G.M. and H.W. PEPPELENBOS 1992: Modified atmosphere and vacuum packaging to extend the shelf-life of respiring produce. HortTechnol. 2, 303-315.
89. GOULD, G.W. 1996: Methods for preservation and extension of shelf-life. Int. J. Food Microb. 33, 51-64.
90. GRAHAM, D.M. 1997: Use of ozone for food processing. Food Technol. 51, 6, 72-75.
91. GREGORY, E. and I. FRIDOVICH 1973: Oxygen toxicity and the superoxide dismutase. J. Bact., 114, 193-1197.
92. GROSS, K.C., C.Y. WANG and M. SALTVEIT 2002: The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Crops. Revised version to U.S. Department of Agriculture, Agriculture Handbook 66 on the website of the USDA, Agricultural Research Service, Beltsville Area 〈http://www.ba.ars.usda.gov/ hb66.html〉 (November 8, 2002).
93. HAGENMAIER, R.D. and R.A. BAKER 1997: Low-dose irradiation of cut iceberg lettuce in modified atmosphere packaging. J. Agr. Food Chem. 45, 2864-2868.
94. HARAKEH, M.S. and M. BUTLER 1995: Factors influencing the ozone inactivation of entering viruses' effluent. Ozone Sci. Eng. 6, 235-243.
95. HARDENBURG, R.E., A.E. WATADA and C.Y. WANG 1986: The commercial storage of fruits, vegetables, and florist and nursery stocks. USDA Agricultural Handbook 66, 30.
96. HEARD, G. 2000: Microbial safety of ready-to-eat salads and minimally processed vegetables and fruits. Food Sci. Technol. Today 14, 15-21.
97. HEIMDAL, H., B.F. KUHN, L. POLL and L.M. LARSEN 1995: Biochemical changes and sensory quality of shredded and MA-packaged iceberg lettuce. J. Food Sci.60, 1265-1268.
98. HERY, M., J.M. GERBER, G. HECHT, I. SUBRA, C. POSSOZ, S. AUBERT, M. DIEUDONNE and J.C. ANDRE 1998: Exposure to chloramines in a green salad processing plant. Ann. Occup. Hyg. 42, 437-451.
99. HORVATH, M.L., L. BILITZKY and J. HUTTNER 1985: Fields of utilization of ozone. Ozone. Elsevier Science Publishing Co. New York, EEUU. 257-316.
100. HSU, A.F., SHIEN, J.J., D.D. BILLS and K. WHITE 1988: Inhibition of mushroom polyphenoloxidase by ascorbic acid derivatives. J. Food Sci. 53, 765
101. HUM, N.K. and B.J. MARINAS 1997: Kinetics of Escherichia coli inhibition with ozone water. Water Resour. 31, 1355-1362.
102. HURME, E.U., A. KINNUNEN, R.-L. HEINIÖ, R. AHVENAINEN and K. JOKINEN 1999: The storage life of packed shredded iceberg lettuce dipped in glycine betaine solutions. J. Food Protect. 62, 363-367.
103. th Ed. Alexandria, Virginia, EEUU. Chap. 1 and 8.
104. JACXSENS, L., F. DEVLIEGHERE, C. VAN DER STEEN and J. DEBEVERE 2001: Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. Int. J. Food Microbiol. 71, 197-210.
105. JACXSENS, L. 2002: Influence of preservation parameters on the quality of fresh-cut vegetables. PhD Thesis, University of Ghent, Belgium. 1-69.
106. JACXSENS, L., F. DEVLIEGHERE and J. DEBEVERE 2002: Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce. Postharvest Biol. Technol. 26, 59-73.
107. JAGGER, J. 1965: Photoprotection from far ultraviolet effects in cells. In: J. DUCHESNE, J. (ed.): Advances in chemical physics. The structure and properties of biomolecules in biological systems. Interscience, New York, 2, 548-601.
108. JAMIE, P. and M.E. SALTVEIT 2002: Postharvest changes in broccoli and lettuce during storage in argon, helium, and nitrogen atmospheres containing 2kPa oxygen. Postharvest Biol. Technol. 26, 113-116.
109. KADER, A.A. 1986: Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technol. 40, 99-100 and 102-104.
110. KADER, A.A. and S. BEN-YEHOSHUA 2000: Effects of superatmospheric oxygen levels on postharvest physiology and quality of fresh fruits and vegetables. Postharvest Biol. Technol. 20, 1-13.
111. KADER, A.A. 2002a: Postharvest biology and technology: An Overview. Postharvest Technology of Horticultural Crops. 3rd Ed. University of California Agriculture Pub. 3311, EEUU, 39-47.
112. KADER, A.A. 2002b: Quality and safety factors: Definition and evaluation for fresh horticultural crops. Postharvest Technology of Horticultural Crops. 3rd Ed. University of California Agriculture Pub. 3311, EEUU, 279-286.
113. KAYS, S.J. 1991: Postharvest physiology of perishable plant products. Van Nostrand-Reinhold. New York, USA. 210-228.
114. KE, D. and M.E. SALTVEIT 1989: Regulation of russet spotting, phenolic metabolism and IAA oxidase by low oxygen in iceberg lettuce. J. Amer. Soc. Hort. Sci. 114, 638-642.
115. KHADRE, M.A., A.E. YOUSEF and J.G. KIM 2001: Microbial aspects of ozone applications in food: a review. J. Food Sci.66, 1242-1252.
116. KIM, J.G. and A.E. YOUSEF 1998: Effective ozone delivery for decontamination of fresh lettuce. Inst. Food Technologists-Annual Meeting. 55-56.
117. KIM, J.G., A.E. YOUSEF and S. DAVE 1999a: Application of ozone for enhancing the microbiological safety and quality of food: a review. J. Food Protect. 62, 1071-1087.
118. KIM, J.G., A.E. YOUSEF and G.W. CHISM 1999b: Use of ozone to inactivate microorganisms on lettuce. J. Food Safety 19, 17-34.
119. KIM J.G., A.E. YOUSEF and M.A. KHADRE 2003: Ozone and its current and future application in the food industry. Adv. Food Nutrit. Res. 45, 167-218.
120. KNOCHEL, S. and G. GOULD 1995: Preservation microbiology and safety: Quo vadis? Trends Food Sci. Technol. 6, 127-131.
121. KUO, F.L., S.C. RICKE and J.B. CAREY 1997: Shell egg sanitation: UV radiation and egg rotation to effectively reduce populations of aerobes, yeasts, and molds. J. Food Protect. 60, 694-697.
122. L'HERAULT, P. and Y.S. CHUNG 1984: Mutagenicity of ozone in different repair deficient strains of Escherichia coli. Molecular Gen. Genetic 197, 472-477.
123. LADO, B. H. and A. E. YOUSEF 2002: Alternative food-preservation technologies: efficacy and mechanisms. Microbiol. Infect. 4, 433-440.
124. LAURILA, E., R. KERVINEN and R. AHVENAINEN 1998: The inhibition of enzymatic browning in minimally processed vegetables and fruits. Postharv. News Inform. 9, 53-66.
125. LEE, L., J. ARUL, R. LENCKI and F. CASTAIGNE 1996: A review of modified atmosphere packaging and preservation of fresh fruits and vegetables: physiological basis and practical aspects. Part. II. Pack. Technol. Sci. 9, 1-17.
126. LEISTNER, L. 1978: Hurdle effect and energy saving. In: DOWNEY, W.K. (ed.), Food Quality and Nutrition, Applied Science Publishers, London, UK, pp. 553-557.
127. LEISTNER, L. 1995: Principles and applications of hurdle technology. In: GOULD, G.W. (ed.), New Methods for Food Preservation, Blackie Academic and Professional, London, pp. 1-21.
128. LEISTNER, L. 2000: Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 55, 181-186.
129. LI, Y., R.E. BRACKETT, R.L. SHEWFELT and L.R. BEUCHAT 2001: Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiol. 18, 299-308.
130. LIU, J., C. STEVENS, V.A. KHAN, J.Y. LU, C.L. WILSON, O. ADEYEYE, M.K. KABWE, P.L. PUSEY, E. CHALUTZ, T. SULTANA and S. DROBY 1993: Application of ultraviolet-C light on storage rots and ripening of tomatoes. J. Food Protec. 56, 868-872.
131. LOAIZA-VELARDE, J.G., F.A. TOMAS-BARBERAN and M.E. SALTVEIT 1997: Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce. J. Amer. Soc. Hort. Sci. 122, 873-877.
132. LOAIZA-VELARDE, J. and M.E. SALTVEIT 2001: Heat shock applied either before or after wounding reduce browning of lettuce leaf tissue. J. Amer. Soc. Hort. Sci. 126, 227-234.
133. LOAIZA-VELARDE, J.G., M.E. MANGRICH, R. CAMPOS-VARGAS and M.E. SALTVEIT 2003: Heat shock reduces browning of fresh-cut celery petioles. Postharvest Biol. Technol. 27, 305-311.
134. LÓPEZ-GÁLVEZ, G., G. PEISER, X. NIE and M. CANTWELL 1997: Quality changes in packaged salad products during storage. Z. Lebensm. Unters. Forsch. 205, 64-72.
135. th Int. Controlled Atms. Res. Conf. 1989, Wenatchee, Washington, 2, pp. 141-150.
136. LOZANO-DE-GONZÁLEZ, P.G., D.M. BARRETT, R.E. WROLSTAD and R.W. DURST 1993: Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice. J. Food Sci.58, 399-404.
137. LU, J.Y., C. STEVENS, P. YAKABU, P.A. LORETAN and D. EAKIN 1987: Gamma, electron beam and ultraviolet radiation on control of storage rots and quality of Walla Walla onions. J. Food Proc. Pres. 12, 53-62.
138. LUCHT, L., G. BLANK and J. BORSA 1998: Recovery of food-borne microorganisms from potentially lethal radiation damage. J. Food Protect. 61, 586-590.
139. LUCKEY, T.D. 1980: Hormesis with ionzing radiation. CRC Press, Boca Raton, pp. 222.
140. LURIE, S. 1998: Postharvest heat treatments. Postharvest Biol. Technol. 14, 257-269.
141. MAHARAJ, R. 1995: The effect of ultraviolet radiation (UV-C) on the postharvest storage behavior of tomato (Lycopersicon esculentum Mill cv. 'Capello'). Ph.D. Thesis. Laval University, Quebec, Canada.
142. MAHARAJ, R., J. ARUL and P. NADEAU 1999: Effect of photochemical treatment in the preservation of fresh tomato (Lycopersicon esculentum cv. 'Capello') by delaying senescence. Postharvest Biol. Technol. 15, 13-23.
143. MANGLES, A., J. HOLDEN, G. BREECHER, M. FORMAN and E. LANZA 1993: Carotenoid content of fruits and vegetables: an evaluation of analytic data. J. Amer. Diet. Assoc. 93, 284-296.
144. MARQUENIE, D., J. LAMMERTYN, A.H. GEERAERD, C. SOONTJENS, J.F. VAN IMPE, B.M. NICOLAÏ and C.W. MICHIELS 2002a: Inactivation of conidia of Botrytis cinerea and Monilinia fructigena using UV-C and heat treatment. Int. J. Food Microbiol. 74, 27-35.
145. MARQUENIE, D., C.W. MICHIELS, A.H. GEERAERD, A. SCHENK, C. SOONTJENS, J.F. VAN IMPE and B.M. NICOLÄI 2002b: Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry. Int. J. Food Microb. 73, 191-200.
146. MARQUENIE, D., C.W. MICHIELS, J.F. VAN IMPE, E. SCHREVENS and B.N. NICOLAÏ 2003: Pulsed white light in combination with UV-C and heat to reduce storage rot of strawberry. Postharvest Biol. Technol. 28, 455-461.
147. MARTINEZ, M. and J. WHITAKER 1995: The biochemistry and control of enzymic browning. Trends Food Sci. Technol. 6, 195-200.
148. 2-enriched atmospheres. Postharv. Biol. Technol. 3, 225-233.
149. MCEVILY, A.J., R. IYENGAR and W.S. OTWELL 1992: Inhibition of enzymatic browning in foods and beverages. Crit. Rev. Food Sci. Nutr. 32, 253-273.
150. MENG, J. and M. P. DOYLE 2002: Microbiological food safety. Microbiol. Infect. 4, 395-397.
151. MERCIER, J. and J. ARUL 1993: Induction of systemic disease resistance in carrot roots by pre-inoculation with storage pathogens. Can. J. Plant Pathol. 15, 281-283.
152. MERCIER, J., M. BAKA, B. REDDY, R. CORCUFF and J. ARUL 2001: Shortwave ultraviolet radiation for control of decay caused by Botrytis cinerea in bell pepper: induced resistance and germicidal effects. J. Amer. Soc. Hort. Sci. 126, 128-133.
153. MORADAS-FERREIRA, P., V. COSTA, P. PIPER and W. PAGER 1996: The molecular defences against reactive oxygen species in yeast. J. Molec. Biol. 19, 651-658.
154. MOSELEY, B.E.B. 1990: Radiation, microorganisms, and radiation detection. Food irradiation and the chemist. Royal Society of chemistry. Bristol, UK, 97-108.
155. NGUYEN-THE, C. and J. PRUNIER 1989: Involvement of pseudomonads in the deterioration of 'ready-to-use' salads. Int. J. Food Sci. Technol. 24, 47-56.
156. NGUYEN-THE, C. and F. CARLIN 1994: The microbiology of minimally processed fresh fruits and vegetables. CRC Crit. Rev. Food Sci. Nutr. 34, 371-401.
157. NIGRO, F., A. IPPOLITO and G. LIMA 1998: Use of UV-C light to reduce Botrytis storage rot of table grapes. Postharv. Biol. Technol. 13, 171-181.
158. NORTON, J.S., A.J. CHARING and I.E. DEMORANVILLE 1968: The effect of ozone on storage of cranberries. Proc. Am. Soc. Hort. Sci. 93, 792-796.
159. OHLSSON, T. 1994: Minimal processing - preservation methods of the future: an overview. Trends Food Sci. Technol. 5, 341-344.
160. OUGHAM, H.J. and J.L. STODDART 1986: Synthesis of heat shock protein and acquisition of thermotolerance in high-temperature tolerant and high-temperature susceptible lines. Plant Sci. 44, 163-167.
161. PAPPALARDO, G., H.H. SIEGRIST and P. FRANCIOLI 1990: In vitro activity on Listeria monocytogenes of various disinfectants compatible with food manufacture. Microbiol. Alim. Nutr. 8, 165-170.
162. PIYASENA, P., E. MOHAREB and R.C. MCKELLAR 2003: Inactivation of microbes using ultrasound: a review. Int. J. Food. Microb. 87, 207-216.
163. RAME, J., V. CHALOUPECKY, N. SOJKOVA and V. BENCKO 1997: An attempt to demonstrate the increased resistance of selected bacterial strains during repeated exposure to UV radiation at 254 nm. Central Europe Journal of Public Health 4, 30-31.
164. RAZUMOVSKI, S.D. and G.E. ZAIKOV 1984: Ozone and its reactions with organic compounds. Elsevier, NY.
165. REIJ, M.W. and E.D. DEN AANTREKKER 2003: Recontamination as a source of pathogens in processed foods, LSI Europe Risk Analysis in Microbiology Task Force. Int. J. Food Microb. 91, 1-11.
166. RESTAINO, L., E.W. FRAMPTON, J.B. HEMPHILL and P. PALNIKAR 1995: Ef?cacy of ozonated water against various food-related microorganisms. Appl. Environ. Microb. 61, 3471-3475.
167. RICE, R.G., J.W. FARQUHAR and L.J. BOLLYKY 1982: Review of the applications of ozone for increasing storage times of perishable foods. Ozone Sci. Eng. 4, 147-163.
168. RICHARDSON, S.D. 1994: Scooping the chemicals in your drinking water. Today's Chemist at Work 3, 29-32.
169. RICHARDSON, S.D., A.D. THRUSTON, T.V. CAUGHRAN, T.W. COLETTE, K.S. PATTERSON and B.W. LYKINS 1998: Chemical by-products of chlorine and alternative disinfectants. Food Technol. 52, 58-61.
170. ROLLE, R.S. and G.W. CHISM 1987: Physiological consequences of minimally process fruits and vegetables. J. Food Qual. 10, 157-177.
171. ROLLER, S. 1999: Physiology of food spoilage organisms. Int. J. Food Microb. 50, 151-153.
172. ROURA, S.I., L.A. DAVIDOVICH and C.E. DEL VALLE 2000: Quality loss in minimally processed 'Swiss Chard' related to amount of damaged area. Lebensm.-Wiss. u.-Technol. 33, 53-59.
173. SALTVEIT, M.E. 1997: Physical and physiological changes in minimally processed fruits and vegetables. Phytochemistry of fruit and vegetables. Oxford University Press, 205-220.
174. SALTVEIT, M.E. 2000: Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharv. Biol. Technol. 21, 61-69.
175. SALTVEIT, M.E. 2003: Is it possible to find an optimal controlled atmosphere? Postharv. Biol. Technol. 27, 3-13.
176. SAPERS, G.M. and R.E. ZIOLKOWSKI 1987: Comparison of erythorbic and ascorbic acids as inhibitor of enzymatic browning in apples. J. Food Sci. 52, 1732-1733 and 1747.
177. SAPERS, G.M. 1993: Browning of foods: control by sulfites, oxidants and other means. Food Technol. 47, 75-84.
178. SAPERS, G.M. and G.F. SIMMONS 1998: Hydrogen peroxide disinfection of minimally processed fruits and vegetables. Food Technol. 52, 48-52.
179. SAPERS, G.M. 2001: Efficacy of washing and sanitizing methods. Food Technol. BioTechnol. 39, 305-311.
180. SCHLIMME, D.V. 1995: Marketing lightly processed fruits and vegetables. HortSci. 30, 15-17.
181. SCOTT, V.N. 1989: Interaction of factors to control microbial spoilage of refrigerated foods. J. Food Protect. 52, 431-435.
182. SEYMOUR, J.C.C. 1999: Review of current industry practice on fruit and vegetable decontamination. Campden & Chorleywood Food Research Association Group. Chipping Campden, Glos., UK. 14, 1-38.
183. SHEWFELT, R.L. 1987: Quality of minimally processed fruits and vegetables. J. Food Qual. 10, 143-156.
184. SHEWFELT, R.L. 1999: What is quality? Postharv. Biol. Technol. 15, 197-200.
185. SIMONS, L.K. and P. SANGUANSRI 1997: Advances in the washing of minimally processed vegetables. Food Australia 49, 75-80.
186. SINGH, N., R.K. SINGH, A.K. BHUNIA and R.L. STROSHINE 2002: Efficacy of chlorine dioxide, ozone and thyme essential oil or a sequential washing in killing Eschenchia coli O157:H7 on lettuce and baby carrots. Lebensm.-Wiss. u.-Technol. 35, 720-729.
187. 2 partial pressures on respiration and quality. J. Agr. Food Chem. 46, 4556-4562.
188. SOLIVA-FORTUNY, S. C. and O. MARTÍN-BELLOSO 2003: New advances in extending the shelf-life of fresh-cut fruits: a review. Trends Food Sci. Technol. 14, 341-353.
189. SOMERS, D.J., W.R. CUMMINS and W.G. FILION 1989: Characterization of the heat shock response in spinach (Spinacia olerace L.). Bioch. Cell. Biol. 67, 113-120.
190. SOMMER, R., T. HAIDER, A. CABAJ, E. HEIDENREICH and M. KUNDI 1996: Increased inactivation of Saccharomyces cerevisiae by protraction of UV irradiation. Appl. Env. Microb. 62, 1977-1983.
191. SOMMER, R., M. LHOTSKY, T. HAIDER and A. CABAJ 2000: UV inactivation, liquid-holding recovery, and photoreactivation of Escherichia coli O157 and other pathogenic Escherichia coli strains in water. J. Food Protect. 63, 1015-1020.
192. SPANISH LEGISLATION, DISPOSICIÓN 4943/2003 2003: Administración Nacional de Medicamentos, Alimentos y Tecnología Médica. 'Guía de Inspección', destinada a verificar la implementación de las medidas necesarias para prevenir la contaminación de los alimentos con Escherichia coli productor de toxinas, en los locales de elaboración y/o expedición de comidas preparadas.
193. SPOTTS, R.A. and L.A. CERVANTES 1992: Effect of ozonated water on post-harvest pathogens of pear in laboratory and packinghouse tests. Plant Dis. 76, 256-259.
194. STERMER, R.A., M. LASATER-SMITH and C.F. BRASINGTON 1987: Ultraviolet radiation - an effective bactericide for fresh meat. J. Food Protect. 50, 108-111.
195. STEVENS, C., V.A. KHAN, J. Y. LU, C.L. WILSON, L.P. PUSEY, M.K. KABWE, E.C.K. IGWEGBE, E. CHALUTZ and S. DROBY 1998: The germicidal and hormetic effects of UV-C light on reducing brown rot disease and yeast microflora of peaches. Crop Protect. 17, 75-84.
196. STEVENS, C., V.A. KHAN, J.Y. LU, C.L. WILSON, E. CHALUTZ, S. DROBY, M.K. KABWE, Z. HAUNG, O. ADEYEYE, L.P. PUSEY and A.Y.A. TANG 1999: Induced resistance of sweet potato to Fusarium root rot by UV-C hormesis. Crop Protect. 18, 463-470.
197. SUSLOW, T. 2003: Basic of ozone applications for postharvest treatment of vegetables. UC Davis. Vegetable Research and InformationCenter. Food Safety USA.
198. THEOLOGIS, A. and G.G. LATIES 1978: Respiratory contribution of alternative path during various stages of ripening in avocado and banana fruits. Plant Physiol. 62, 249-255.
199. THOMAS, C. and D. O'BEIRNE 2000: Evolution of the impact of short-term temperature abuse on the microbiology and shelf-life of a model ready-to-use vegetable combination product. Int. J. Food Microb. 59, 47-57.
200. USDA 1997: Substances generally recognised as safe, proposed rule. Federal Registrer 62, 74, 18937-18964.
201. USDA 1998: Food safety technology: A potential role for ozone? Food Safety. Agricultural Outlook. Economic Research Service/USDA http://www.ers.usda.gov/publications/agoutlook/jun1998/AO252C.PDF
202. VAN DE WEYER, A., M.J. DEVLEESCHOUWER and J. DONY 1993: Bactericidal activity of disinfectants on Listeria. J. Appl. Bact. 74, 480-483.
203. VANKERSCHAVER, K., F. WILLOCX, C. SMOUT, M.T. HENDRICKS and P. TOBBACK 1996: The influence of temperature and gas mixtures on the growth of the intrinsic micro-organisms on cut endive: predictive versus actual growth. Food Microb. 13, 427-440.
204. VAROQUAUX, F. and R.C. WILEY 1994: Biological and biochemical changes in minimally processed refrigerated fruits and vegetables. Minimally processed refrigerated fruits and vegetables. Chapman and Hall. New York, London, 226-268.
205. VERMEIREN, L., F. DEVLIEGHERE, M. VAN BEEST, N. DE KRUIJF and J. DEBEVERE 1999: Developments in the active packaging of foods. Trends Food Sci. Technol. 10, 77-86.
206. VIERLING, E. 1991: The role of heat chock proteins in plants. Ann. Rev. Plant Physiol. Plant Molec. Biol. 42, 579-620.
207. WATADA, A.E., K. ABE and N. YAMUCHI 1990: Physiological activities of partially processed fruits and vegetables. Food Technol. 44, 116, 118 and 120-122.
208. WATADA, A.E. 1997: Quality maintenance of fresh-cut fruits and vegetables. Foods BioTechnol. 6, 229-233.
209. WATADA, A.E. and L. QI 1999: Quality of fresh-cut produce. Postharv. Biol. Technol. 15, 201-205.
210. WILEY, R.C. 1994: Introduction to minimally processed fruits and vegetables. Minimally processed refrigerated fruits and vegetables. Chapman and Hall. New York, London. 1-14.
211. WILLOCX, F. 1995: Evolution of microbial and visual quality of minimally processed foods: a case study on the product life cycle of cut endive. PhD Thesis, Catholic University of Leuven, Belgium. 280.
212. WILSON, C.L., A. El GHAOUTH, B. UPCHURCH, C. STEVENS, V. KHAN, S. DROBY and E. CHALUTZ 1997: Using an on-line UV-C apparatus to treat harvested fruit for controlling postharvest decay. Technology and Product Reports 7, 278-282.
213. WSZELAKI, A.L. and E.J. MITCHAM 2000: Effects of superatmospheric oxygen on strawberry fruit quality and decay. Postharv. Biol. Technol. 20, 125-133.
214. XU, L. 1999: Use of ozone to improve the safety of fresh fruits and vegetables. Food Technol. 53, 10 and 58-63.
215. YAUN, B.R., S.S. SUMNER, J.D. EIFERT and J.E. MARCY 2004: Inhibition of pathogens on fresh produce by ultraviolet energy. Int. J. Food Microbiol. 90, 1-8.
216. YILDIZ, F. 1994: Initial preparation, handling and distribution of minimally processed refrigerated fruits and vegetables. Chapman and Hall. New York, London, 15-65.
217. ZHANG, S. and J.M. FARBER 1996: The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables. Food Microb. 13, 311-321.
218. ZHANG, L., L. ZHAOXIN, Y. ZHIFANG and G. XIANG 2004: Preservation of fresh-cut celery by treatment of ozonated water. Food Control, 16, 279-283.
219. ZHUANG, R.Y. and L.R. BEUCHAT 1996: Effectiveness of trisodium phosphate for killing Salmonella montevideo on tomatoes. Lett. Appl. Microbiol. 22, 97-100.