Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Trends in Food Science and Technology

Volumn 18, Issue 7, 2007, Pages 373-386

  Rico, D ^a   Martin Diana A B ^a   Barat, J M ^b   Barry Ryan, C ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BIOMARKERS; CHLORINE COMPOUNDS; FOOD PROCESSING; ORGANIC ACIDS;

ATMOSPHERE PACKAGING; WASHING TREATMENTS; WHEY PERMEATE;

FRUITS;

DAUCUS CAROTA; LACTUCA;

EID: 34250167941     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2007.03.011     Document Type: Article

References (194)

1. Adams J.B. Enzyme inactivation during heat processing of food-stuffs. International Journal of Food Science and Technology 26 (1991) 1-20
2. Adams M.R., Hartley A.D., and Cox L.J. Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiology 6 (1989) 69-77
3. Aguilera J.M. Why food microstructure?. Journal of Food Engineering 67 (2005) 3-11
4. Ahvenainen R. New approaches in improving the shelf life of minimally processed fruits and vegetables. Trends in Food Science and Technology 7 (1996) 179-186
5. Al-Ati T., and Hotchkiss J.H. Application of packaging and modified atmosphere to fresh-cut fruits and vegetables. In: Lamikanra O. (Ed). Fresh-cut fruits and vegetables. Science, technology and market (2002), CRC Press, Boca Raton, FL
6. Allende A., and Artes F. UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce. Food Research International 36 (2003) 739-746
7. Allende A., and Artes F. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce. Food Science and Technology 36 (2003) 779-786
8. Anino S.V., Salvatori D.M., and Alzamora S.M. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research International 39 (2006) 154-164
9. Arroqui C., Lopez A., Esnoz A., and Virseda M.P. Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler. Journal of Food Engineering 58 3 (2003) 215-225
10. Babic I., Amiot M.J., Nguyen-the C., and Aubert S. Changes in phenolic content in fresh ready-to-use shredded carrots during storage. Journal of Food Science 58 (1993) 351-356
11. Baker R.A. Firmness of canned grapefruit sections improved with calcium lactate. Journal of Food Science 58 (1993) 1107-1110
12. Bangerth F., Dilley D.R., and Dewey D.H. Effect of postharvest calcium treatments on internal breakdown and respiration of apple fruits. Journal of the American Society of Horticultural Science 97 (1972) 679-682
13. Bari M.L., Sabina Y., Isobe S., Uemura T., and Isshiki K. Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteridis, and Listeria monocytogenes on the surfaces of tomatoes. Journal of Food Protection 66 (2003) 542-548
14. Bari M.L., Ukuku D.O., Kawasaki T., Inatsu Y., Isshiki K., and Kawamoto S. Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce. Journal of Food Protection 68 (2005) 1381-1387
15. Barry-Ryan C., and O'Beirne D. Ascorbic acid retention in shredded Iceberg lettuce as affected by minimal processing. Journal of Food Science 64 3 (1999) 498-500
16. Bauernfeind J.C., and Pinkert D.M. Food processing with added ascorbic acid. Advances in Food Research 18 (1970) 219-315
17. Baur S., Klaiber R., Hammes W.P., and Carle R. Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water. Innovative Food Science and Emerging Technologies 5 (2004) 45-55
18. Baur S., Klaiber R., Wei H., Hammes W.P., and Carle R. Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce. Innovative Food Science and Emerging Technologies 6 (2005) 171-182
19. Beltran D., Selma M.V., Mari{dotless}n A., and Gil M.I. Ozonated water extends the shelf life of fresh-cut lettuce. Journal of Agricultural and Food Chemistry 53 (2005) 5654-5663
20. Beltran D., Selma M.V., Tudela J.A., and Gil M.I. Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging. Postharvest Biology and Technology 37 (2005) 37-46
21. Ben-Yehoshua S., Rodov V., Kim J.J., and Carmeli S. Preformed and induced antifungal materials of citrus fruits in relation to the enhancement of decay resistance by heat and ultraviolet treatments. Journal of Agricultural Food Chemistry 40 (1992) 1217-1221
22. Benarde M.A., Israel B.M., Oliveri V.P., and Granstrom M.L. Efficiency of chlorine dioxide as a bactericide. Journal of Applied Microbiology 13 (1965) 776
23. Beuchat L.F. Use of sanitizers in raw fruit and vegetable processing. In: Alzamora S.M., Tapia M.S., and Lopez-Malo A. (Eds). Minimally processed fruits and vegetables (2000), Aspen, Maryland 63-78
24. Beuchat L.R. Surface disinfection of raw produce. Dairy, Food and Environmental Sanitation 12 (1992) 6-9
25. Beuchat L.R. Pathogenic organisms associated with fresh produce. Journal of Food Protection 59 2 (1996) 204-216
26. Beuchat L.R. Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant. Journal of Food Protection 62 8 (1999) 845-849
27. Beuchat L.R., Nail B.V., Adler B.B., and Clavero M.R.S. Efficacy of spray application of chlorine in killing pathogenic bacteria on raw apples, tomatoes, and lettuce. Journal of Food Protection 61 (1998) 1305-1311
28. Beuchat L.R., and Ryu J.H. Produce handling and processing practices: special issue. Emerging Infectious Diseases 3 4 (1997) 459-465
29. Bintsis T., Litopoulou-Tzanetaki E., and Robinson R.K. Existing and potential applications of ultraviolet light in the food industry - a critical review. Journal of the Science of Food and Agriculture 80 (2000) 637-645
30. Bogaert J.C. Production and novel applications of natural L(+) lactic acid: food pharmaceutics and biodegradable polymers. Cerevis 22 (1997) 46-50
31. Bolin H.R., and Huxsoll C.C. Control of minimally processed carrot (Dacus carota) surface discoloration caused by abrasion peeling. Journal of Food Science 56 (1991) 416-418
32. Bolin H.R., and Huxsoll C.C. Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce. Journal of Food Science 56 (1991) 60-67
33. Bottcher H., Ghunter I., and Kabelitz L. Physiological postharvest responses of Common Saint-John's wort herbs (Hypericum perforatum, L.). Postharvest Biology and Technology 29 (2003) 342-350
34. Bourne M. Food texture and viscosity. Food echnology, International Series. (2nd ed.) (2002), Academic Press, San Diego, CA
35. Boynton B.B., Welt B.A., Sims C.A., Balaban M.O., Brecht J.K., and Marshall M.R. Effects of low-dose electron beam irradiation on respiration, microbiology, texture, color, and sensory characteristics of fresh-cut Cantaloupe stored in modified-atmosphere. Journal of Food Science 71 (2006) 149-155
36. Brackett R.E. Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biology and Technology 15 (1999) 305-311
37. Brecht J.K. Physiology of lightly processed fruits and vegetables. Horticultural Science 301 (1995) 8-22
38. Brecht J.K., Chau K.V., Fonseca S.C., and Oliveira F.A.R. CA transport of fresh produce in MAP: designing systems for optimal atmosphere conditions throughout the postharvest handling chain. Acta Horticulturae 600 2 (2003) 799-801
39. Bruhn C. Food labelling: consumer needs. In: Blanchfield J.R. (Ed). Food labelling (2000), Woodhead Publishing Limited, Cambridge
40. Buta J.G., Moline H.E., Spaulding D.W., and Wang C.Y. Stending storage life of fresh-cut apples using products and their derivatives. Journal of Agricultural and Food Chemistry 47 (1999) 1-6
41. Camire E.M., Ismail S., Work T.M., Bushway A.A., and Halteman W.A. Improvements in canned lowbush blueberry quality. Journal of Food Science 59 (1994) 394-398
42. Cantos E., Espin J.C., and Tomas-Barberan F.A. Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage. Journal of Agricultural and Food Chemistry 49 1 (2001) 22-30
43. Carlin, F., & Nguyen-the, C. (1999). Minimally processed produce-microbiological issues. In Proceedings of the international conference on fresh-cut produce, Chipping Camden, 9-10 September, 1999. Chipping Campden, UK: Campden & Chorleywood Food Research Association (CCFRA).
44. Chang C.Y., Liao H.J., and Wu T.P. Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes. Food Chemistry 55 (1996) 49-53
45. Cherry J.P. Improving the safety of fresh produce with antimicrobials. Food Technology 53 (1999) 54-59
46. Chervin C., and Boisseau P. Quality maintenance of ready-to-eat shredded carrots by gamma irradiation. Journal of Food Science 59 (1994) 359-362
47. Cisneros-Zevallos L., Saltveit M., and Krochta J. Hygroscopic coating control surface white discoloration of peeled (minimally processed) carrots during storage. Journal of Food Science 62 (1997) 363-367
48. Clydesdale F.M. Color as a factor in food choice. Critical Reviews in Food Science and Nutrition 33 1 (1993) 83-101
49. Couture R., Cantwell M.I., Ke D., and Saltveit M.E. Physiological attributes and storage life of minimally processed lettuce. Hortscience 28 (1993) 723-725
50. Del Nobile M.A., Baiano A., Benedetto A., and Massignan L. Respiration rate of minimally processed lettuce as affected by packaging. Journal of Food Engineering 74 (2006) 60-69
51. Dilley D.R. Increasing the calcium content of apple fruits to improve storability and attenuate physiological disorders. Annual Report of the Michigan State Horticultural Society 120 (1990) 195-207
52. Eskin M.N.A. Biochemical changes in raw foods: fruits and vegetables. In: Eskin M.N.A. (Ed). Biochemistry of foods (1990), Academic Press, Toronto, ON 70-78
53. Fillion L., and Kilcast D. Consumer perception of crispiness and crunchiness in fruits and vegetables. Food Quality and Preference 13 (2002) 23-29
54. Foley D., Euper M., Caporaso F., and Prakash A. Irradiation and chlorination effectively reduces Escherichia coli O157:H7 inoculated on cilantro (Coriandrum sativum) without negatively affecting quality. Journal of Food Protection 67 (2004) 2092-2098
55. Fonseca S.C., Oliveira F.A.R., Brecht J.K., and Chau K.V. Development of perforation-mediated modified atmosphere packaging for fresh-cut vegetables. In: Oliveira F.A.R., and Oliveira J.C. (Eds). Processing foods. Quality optimization and process assessment (1999), Boca Raton, New York 389-404
56. Food and Drug Administration (FDA). Substances generally recognized as safe, proposed rule. Federal Register 62 74 (1997) 18937-18964
57. Food and Drug Administration (FDA). (1998). Department of health and human services. Secondary Direct Food Additive for Human Consumption. 21 CFR. Part 173.300 chlorine dioxides.
58. Francis G.A., and O'Beirne D. Effects of vegetable type and antimicrobial dipping on survival and growth of Listeria innocua and E. coli. International Journal of Food Science and Technology 37 6 (2002) 711
59. Francis G.A., Thomas C., and O'Beirne D. The microbiological safety of minimally processed vegetables. International Journal of Food Science & Technology 34 (1999) 1-22
60. Garcia A., Mount J.R., and Davidson P.M. Ozone and chlorine treatment of minimally processed lettuce. Food Microbiology and Safety 68 9 (2003) 2747-2751
61. Garcia E., and Barrett D.M. Preservative treatments for fresh-cut fruits and vegetables. In: Lamikanra O. (Ed). Fresh-cut fruits and vegetables. Science, technology and market (2002), CRC Press, Boca Raton, FL
62. Gartner U., Mayer-Miebach E., and Spiess W.E.L. Controlling the microbial load on ready-to-use sliced salads by low-temperature blanching. In: Jowitt R. (Ed). Engineering and food at ICEF 7 (1997), Sheffield Academic Press, Sheffield J41-J42
63. Gil M.I., Ferreres F., and Tomas-Barberan F.A. Effect of postharvest storage and processing on the antioxidant constituents (Flavonoids and Vitamin C) of fresh-cut spinach. Journal of Agricultural and Food Chemistry 47 (1999) 2213-2217
64. Gomez-Galindo F., Toledo R.T., and Sjoholm I. Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating. Journal of Food Engineering 67 (2005) 381-385
65. Gorris L.G.M., and Tauscher B. Quality and safety aspects of novel minimal processing technologies. In: Oliveira F.A.R., and Oliveira J.C. (Eds). Processing foods. Quality optimization and process assessment (1999), Boca Raton, New York 325-339
66. Goularte L., Martins C.G., Morales-Aizpurua I.C., Destro M.T., Franco B.D.G.M., Vizeu D.M., et al. Combination of minimal processing and irradiation to improve the microbiological safety of lettuce (Lactuca sativa, L.). Radiation Physics and Chemistry 71 (2004) 157-161
67. Grant G.T., Morris E.R., Rees D.A., Smith P.J.C., and Thom D. Biological interactions between polysaccharides and divalent cations: the egg-box model. FEBS Letters 32 (1973) 195-198
68. Grass M.L., Vidal D., Betoret N., Chiralt A., and Fito P. Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix. Journal of Food Engineering 56 (2003) 279-284
69. Guzel-Seydim Z.B., Greene A.K., and Seydim A.C. Use of ozone in the food industry. LWT Food Science and Technology 37 (2004) 453-460
70. Hagenmaier R.D., and Baker R.A. Low-dose irradiation of cut iceberg lettuce in modified atmosphere packaging. Journal of Agricultural and Food Chemistry 45 (1997) 2864-2868
71. Hahlbrock K., and Scheel D. Physiology and molecular biology of phenylpropanoid metabolism. Annual Review in Plant Physiology and Plant Molecular Biology 40 (1989) 347-369
72. Han J., Gomes-Feitosa C.L., Castell-Perez E., Moreira R.G., and Silva P.F. Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation. LWT Food Science and Technology 37 (2004) 705-715
73. Han Y., Guentert A.M., Smith R.S., Linton R.H., and Nelson P.E. Efficacy of chlorine dioxide gas as a sanitizer for tanks used for aseptic juice storage. Food Microbiology 16 (1999) 53-61
74. Han Y., Sherman D.M., Linton R.H., Nielsen S.S., and Nelson P.E. The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157:H7 to green pepper surfaces. Food Microbiology 57 (2000) 521-533
75. Harker F.R., Stec M.G.H., Hallett I.C., and Bennett C.L. Texture of parenchymatous plant tissue: a comparison between tensile and other instrumental and sensory measurements of tissue strength and juiciness. Postharvest Biology and Technology 11 (1997) 63-72
76. Hewett E.W., and Watkins C.B. Bitter pit control by sprays and vacuum infiltration of calcium in "Cox's Orange Pippin" apples. Hort-Science 26 (1991) 284-286
77. Hisaminato H., Murata M., and Homma S. Relationship between enzymatic browning of cut lettuce and phenylalanine ammonia-lyase activity, and prevention of browning by inhibitors of polyphenol biosynthesis. Bioscience, Biotechnology and Biochemistry 65 (2001) 1016-1021
78. Howard L.R., and Dewi T. Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots. Journal of Food Science 61 (1996) 643-645
79. Howard L.R., and Griffin L.E. Lignin formation and surface discoloration of minimally processed carrot sticks. Journal of Food Science 58 (1993) 1065-1067
80. Howard L.R., Griffin L.E., and Lee Y. Steam treatment of minimally processed carrot sticks to control surface discoloration. Journal of Food Science 59 (1994) 356-358
81. Hsu S.Y. Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator. Journal of Food Engineering 60 (2003) 469-473
82. IFT. Radiation preservation of foods. A scientific status summary by the institute of food technologists' expert panel on food safety and nutrition, Chicago, III. Food Technology 37 2 (1983) 55-61
83. Ihl M., Aravena L., Scheuermann E., Uquiche E., and Bifani V. Effect of immersion solutions on shelf-life of minimally processed lettuce. LWT Food Science and Technology 36 (2003) 591-599
84. Izumi H. Electrolysed water as a disinfectant for fresh-cut vegetables. Journal of Food Science 64 (1999) 536-539
85. Jacxsens L., Devlieghere F., and Debevere J. Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. International Journal of Food Microbiology 71 (2001) 197-210
86. Juven B., and Pierson M.D. Antibacterial effects of hydrogen peroxide and methods for its detection and quantitation. Journal of Food Protection 59 11 (1996) 1233-1241
87. Kabir H. Fresh-cut vegetables. In: Brods A.L., and Herndon V.A. (Eds). Modified atmosphere food packaging (1994), Institute of Packaging Professionals, Naperville, Illinois 155-160
88. Kader A.A. Quality parameters of fresh-cut fruit and vegetable products. In: Lamikanra O. (Ed). Fresh-cut fruits and vegetables. Science, echnology and arket (2002), CRC Press, Boca Raton, FL
89. Kader A.A., Zagory E.L., and Kerbel E.L. Modified atmosphere packaging of fruit and vegetables. CRC Critical Reviews in Food Science and Nutrition 28 (1989) 1-30
90. Kang H.M., and Saltveit M.E. Antioxidant capacity of lettuce leaf tissue increases after wounding. Journal of Agricultural and Food Chemistry 50 (2002) 7536-7541
91. Kaur C., and Kapoor H.C. Antioxidants in fruits and vegetables - the millennium's health. International Journal of Food Science and Technology 36 (2001) 703-725
92. Kays S.J. Postharvest physiologycal of perishable plant products (1991), Van Nostrand Reinhold, New York
93. Kays S.J. Preharvest factors affecting appearance. Postharvest Biology and Technology 15 (1999) 233-247
94. Ke D., Mateos M., Siriphanich J., Li C., and Kader A.A. Carbon dioxide action on metabolism of organic and amino acids in crisphead lettuce. Postharvest Biology and Technology 3 (1993) 235-247
95. Ke D., and Saltveit M.E. Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in Iceberg lettuce. Physiologia Plantarum 76 (1989) 412-418
96. Kim C., Hung Y.C., and Brackett R.E. Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. Journal of Food Protection 63 (2000) 19-24
97. Kim J.G., Yousef A.E., and Chism G.W. Applications of ozone for enhancing the microbiological safety and quality of foods: a review. Journal of Food Protection 62 9 (1999) 1071-1087
98. Klaiber R.G., Baur S., Wolf G., Hammes W.P., and Carle R. Quality of minimally processed carrots as affected by warm water washing and chlorination. Innovative Food Science and Emerging Technologies 6 (2005) 351-362
99. Klein B.P. Nutritional consequences of minimal processing on fruits and vegetables. Journal of Food Quality 10 (1987) 179-193
100. Koseki S., Yoshida K., Isobe S., and Itoh K. Decontamination of lettuce using acidic electrolyzed water. Journal of Food Protection 64 (2001) 652-658
101. Lamikanra O. Preface. In: Lamikanra O. (Ed). Fresh-cut fruits and vegetables. Science, technology and market (2002), CRC Press, Boca Raton, FL
102. Lana M.M., and Tijskens L.M.M. Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes. Food Chemistry 97 (2006) 203-211
103. Laties G.G. The development and control of respiratory pathways in slices of plant storage tissues. In: Kahl G. (Ed). Biochemistry of wounded plant tissues (1978), Walter deGruyter, Berlin 421-466
104. Lee S.Y., Costello M., and Kang D.H. Efficacy of chlorine dioxide gas a sanitizer of lettuce leaves. Journal of Food Protection 67 (2004) 1371-1376
105. Leistner L. Combined methods for food preservation. In: Shafiur Rahman M. (Ed). Food preservation handbook (1999), Marcel Dekker, New York 457-485
106. Lester G.E., and Grusak M.A. Postharvest application of calcium and magnesium to honeydew and netted muskmelons: effects on tissue ion concentrations, quality, and senescence. Journal of the American Society of Horticultural Science 124 (1999) 45-52
107. Lewicki P.P., Gondek E., Wtrowa-Raichert D., and Nowak D. Effect of drying on respiration of apple slices. Journal of Food Engineering 49 (2001) 333-337
108. Li Y., Brackett R.E., Chen J., and Beuchat L.R. Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 °C or 15 °C. Journal of Food Protection 64 3 (2001) 305-309
109. Li Y., Brackett R.E., Shewfelt R.L., and Beuchat L.R. Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiology 18 (2001) 299-308
110. Lindley M.G. The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends in Food Science and Technology 9 (1998) 336-340
111. Liu J., Stevens C., Khan V.A., Lu J.Y., Wilson C.L., Adeyeye O., et al. Application of ultraviolet-C light on storage rots and ripening of tomatoes. Journal of Food Protection 56 10 (1993) 868-872
112. Loaiza-Velarde J.G., Mangrich M.E., Campos-Vargas R., and Saltveit M.E. Heat shock reduces browning of fresh-cut celery petioles. Postharvest Biology and Technology 27 (2003) 305-311
113. Loaiza-Velarde J.G., and Saltveit M.E. Heat shocks applied either before or after wounding reduce browning of lettuce leaf tissue. Journal of the American Society of Horticultural Science 126 (2001) 227-234
114. Loaiza-Velarde J.G., Tomas-Barberan F.A., and Saltveit M.E. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in Iceberg lettuce. Journal of the American Society of Horticultural Science 122 (1997) 873-877
115. Lopez-Galvez G., Saltveit M.E., and Cantwell M.I. The visual quality of minimally processed lettuce stored in air or controlled atmospheres with emphasis on romaine and iceberg types. Postharvest Biology and Technology 8 (1996) 179-190
116. Luna-Guzman I., and Barrett D.M. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupe. Postharvest Biology and Technology 19 (2000) 61-72
117. 2 dips and heat treatments on firmness and metabolic activity. Postharvest Biology and Technology 17 (1999) 201-213
118. Main G.L., Morris J.R., and Wehunt E.J. Effect of pre-processing treatment on the firmness and quality characteristics of whole and sliced strawberries after freezing and thermal processing. Journal of Food Science 51 (1986) 391-394
119. Manganaris G.A., Vasilakakis M., Diamantidis G., and Mignani I. The effect of postharvest calcium application on tissue calcium concentration, quality attributes incidence of flesh browning and cell wall physicochemical aspects of peach fruits. Food Chemistry 4 (2007) 1385-1392
120. Martín-Diana, A. B., Rico, D., Barry-Ryan, C., Frías, J. M., Henehan, G. T. M., & Barat, J. M. Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce. Postharvest Biology Technology, in press. doi:10.1016/j.postharvbio.2007.01.013.
121. Martin-Diana A.B., Rico D., Barry-Ryan C., Frias J.M., Mulcahy J., and Henehan G.T.M. Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots: quality and nutritional parameters. Journal of the Science of Food and Agriculture 85 (2005) 2260-2268
122. Martin-Diana A.B., Rico D., Barry-Ryan C., Frias J.M., Mulcahy J., and Henehan G.T.M. Effect of calcium lactate concentration and temperature washing treatments on quality retention of salad-cut Iceberg lettuce. Food Research International 38 (2005) 729-740
123. Martin-Diana A.B., Rico D., Frias J.M., Barry-Ryan C., Mulcahy J., and Henehan G.T.M. Effect of heat-shock on browning-related enzymes in minimally processed Iceberg lettuce and crude extracts. Bioscience, Biotechnology and Biochemistry 69 8 (2005) 1677-1685
124. Martín-Diana A.B., Rico D., Mulcahy J., Frías J., Henehan G.T.M., and Barry-Ryan C. Whey permeate as bio-preservative for shelf-life maintenance of fresh-cut vegetables. Innovative Food Science & Technologies 7 (2006) 112-123
125. Menrad K. Market and marketing of functional food in Europe. Journal of Food Engineering 56 (2003) 181-188
126. Meyer A.S., Suhr K.I., and Nielsen P. Natural food preservatives. In: Ohlsson T., and Bengtsson N. (Eds). Minimal processing technologies in the food industries (2002), Woodhead Publishing Ltd, Cambridge, England
127. Moreno J., Chiralt A., Escriche I., and Serra J.A. Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Research International 33 (2000) 609-616
128. Morris J.R., Sistrunk W.A., Sims C.A., Main G.L., and Wehunt E.J. Effects of cultivar, postharvest storage, pre-processing dip treatments and style of pack on the processing quality of strawberries. Journal of the American Society of Horticultural Science 110 (1985) 172-177
129. Murata M., Noda I., and Homma S. Enzymatic browning of apples on the market: relationship between browning, polyphenol content and polyphenol oxidase. Nippon Shokuhin Kagaku Kogaku Kaishi 42 (1995) 820-826
130. Murata M., Tanaka E., Minoura E., and Homma S. Quality of cut lettuce treated by heat shock: prevention of enzymatic browning, repression of phenylalanine ammonia-lyase activity, and improvement on sensory evaluation during storage. Bioscience, Biotechnology and Biochemistry 68 3 (2004) 501-507
131. Negi P.S., and Roy S.K. Effect of blanching and drying methods on beta-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. Food Science and Technology 33 (2000) 295-298
132. Nguyen-the C., and Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition 34 4 (1994) 371-401
133. Ni L., Lin D., and Barrett D.M. Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables. Journal of Food Engineering 70 (2005) 546-556
134. Nicoli M.C., Elizalbe B.E., Piotti A., and Lerici C.R. Effects of sugars and Maillard reaction products on polyphenol oxidase activity in food. Journal of Food Biochemistry 15 (1991) 169-184
135. Niemira B.A., Sommers C.H., and Fan X. Suspending lettuce type influences recoverability and radiation sensitivity of Escherichia coli O157:H7. Journal of Food Protection 65 (2002) 1388-1393
136. Nigro F., Ippolito A., and Lima G. Use of UV-C light to reduce Botrytis storage rot of table grapes. Postharvest Biology and Technology 13 (1998) 171-181
137. Nykanen A., Lapvetelainen A., Hietnen R.M., and Kallio H. The effect of lactic acid, nisin whey permeate sodium chloride and related combinations on aerobic plate count and the sensory characteristics of rainbow trout. LWT Food Science and Technology 31 (1998) 286-290
138. O'Beirne D., and Francis G.A. Reducing the pathogen risk in MAP-prepared produce. In: Ahvenainen R. (Ed). Novel food packaging techniques (2003), Woodhead Publishing Limited/CRC Press LLC, Cambridge, UK; Boca Raton, FL 231-286
139. Ohlsson T. Temperature dependence of sensory quality changes during thermal processing. Journal of Food Science 45 4 (1980) 836-839
140. Ohlsson T. Minimal processing - preservation methods of the future: an overview. Trends in Food Science and Technology 5 11 (1994) 341-344
141. Ohlsson T. Introduction. In: Ohlsson T., and Bengtsson N. (Eds). Minimal processing technologies in the food industry (2002), Woodhead publishing, Cambridge, UK
142. Ongeng D., Devlieghere F., Debevere J., Coosemans J., and Ryckeboer J. The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables. International Journal of Food Microbilogy 109 3 (2006) 289-291
143. Orsat V., Gariepy Y., Raghavan G.S.V., and Lyew D. Radio-frequency treatment for ready-to-eat fresh carrots. Food Research International 34 (2001) 527-536
144. Palou E., Lopez-Malo A., Barbosa-Canovas G.V., and Welti-Chanes J. High hydrostatic pressure and minimal processing. In: Alzamora S.M., Tapia M.S., and Lopez-Malo A. (Eds). Minimally processed fruits and vegetables (2000), Aspen, Maryland 205-222
145. Parish M.E., Beuchat L.R., Suslow T.V., Harris L.J., Garret E.H., Farber J.N., and Busta F.F. Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety 2 (2003) 161-173
146. Park C.M., and Beuchat L.R. Evaluation of sanitizers for killing Escherichia coli O157:H7, Salmonella and naturally occurring microorganisms on cantaloupes, honeydew melons, and asparagus. Dairy, Food and Environmental Sanitation 19 (1999) 842-847
147. Piga A., Agabbio M., Gambella F., and Nicoli M.C. Retention of antioxidant activity in minimally processed mandarin and satsuma fruits. LWT Food Science and Technology 35 (2002) 344-347
148. Polanska, M. (2001). Development of a new method for disinfection of drinking water. M.Sc. dissertation. Katholieke Hogeschool Sint-Lieven, Gent, Belgium and Wroclaw University of Technology, Wroclaw, Poland, pp. 1-156.
149. Ponce A.G., Roura S.I., Del Valle C.E., and Fritz R. Characterization of native microbial population of Swiss Chaed (Beta vulgaris, type cicla). Lebensmittel-Wissenschaft und-Technologie 37 (2002) 199-204
150. Poovaiah B.W. Role of calcium in prolonging storage life of fruits and vegetables. Food Technology 40 5 (1986) 86-89
151. Priepke P.E., Wei L.S., and Nelso A.I. Refrigerated storage of prepackaged salad vegetables. Journal of Food Science 41 (1976) 379-382
152. Rame J., Chaloupecky V., Sojkova N., and Bencko V. An attempt to demonstrate the increased resistance of selected bacterial strains during repeated exposure to UV radiation at 254 nm. Central European Journal of Public Health 4 (1997) 30-31
153. Rico D., Martin-Diana A.B., Henehan G.T.M., Frias J.M., and Barry-Ryan C. Effect of ozone and calcium lactate treatments on browning and textured properties of fresh-cut lettuce. Journal of Food Science and Agriculture 86 (2006) 2179-2188
154. Rico D., Martin-Diana A.B., Henehan J., Frias J.M., Barat G.T.M., and Barry-Ryan C. Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering 79 (2006) 1196-1206
155. Roller S. Natural antimicrobials for the minimal processing of foods. In: Roller S. (Ed) (2003), Woodhead Publishing, Cambridge, UK
156. Rosnes J.T., Sivertsvik M., and Skåra T. Chapt. 14. Combining MAP with other preservation techniques. In: Ahvenainen R. (Ed). Novel food packaging techniques (2003), Woodhead publishing ltd, Cambridge, England. 1855736756
157. Roy S., Taylor T., and Kramer H. Textural and ultrastructural changes in carrot tissue as affected by blanching and freezing. Journal of Food Science 66 (2001) 176-808
158. Saftner R.A., Baj J., Abbott J.A., and Lee Y.S. Sanitary dips with calcium propionate, calcium chloride, or calcium amino acid chelates maintain quality and shelf stability of fresh-cut honeydew chunks. Postharvest Biology and Technology 29 (2003) 257-269
159. Saltveit, M. E. (1993). A summary of CA and MA requirements and recommendations for the storage of harvested vegetables. Proceedings of the 6th National CA Conference (pp. 800-818). Cornell University, Ithaca, NY.
160. Saltveit M.E. Wound-induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biology and Technology 21 (2000) 61-69
161. Saltveit M.E. Is it possible to find an optimal controlled atmosphere?. Postharvest Biology and Technology 27 (2003) 3-13
162. Saltveit, M. E., & Loaiza-Velarde, J. G. (2000). Method of preventing wound-induced browning in produce. Patent 6, 113,958.
163. Sapers G.M. Washing and sanitizing raw materials for minimally processed fruit and vegetable products. In: Novak J.S., Sapers G.M., and Juneja V.K. (Eds). Microbial safety of minimally processed foods (2003), CRCPress, Boca Raton, New York 221-253
164. Seymour I.J. Review of current industry practice on fruit and vegetable decontamination. [Review no. 14] (1999), Campden & Chorleywood Food Research Association, Gloucestershire, UK pp. 1-38
165. Shapiro J.E., and Holder I.A. Effect of antibiotic and chemical dips on the microflora of packaged salad mix. Applied Microbiology 8 (1960) 341
166. Shewfelt R. Quality characteristics of fruits and vegetables. In: Singh R.P., and Oliveira F.A.R. (Eds). Minimal processing of foods and process optimization: an interface (1994), CRC Press, Boca Raton, FL 171-189
167. Singh N., Singh R.K., Bhunia A.K., and Stroshine R.L. Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli 0157:h7 on lettuce and baby carrots. LWT Food Science and Technology 35 (2002) 720-729
168. Sivertsvik M., Rosnes J.T., and Bergslien H. Modified atmosphere packaging. In: Ohlsson T., and Bengtsson N. (Eds). Minimal processing technologies in the food industry (2002), Woodhead publishing, Cambridge, UK
169. Skog L.J., and Chu C.L. Effect of ozone on qualities of fruits and vegetables in cold storage. Canadian Journal of Plant Science 81 4 (2001) 773-778
170. Smilanick J.L., Crisosto C., and Mlikota F. Postharvest use of ozone on fresh fruit. Perishables Handling Quarterly Issue 99 (1999) 10-14
171. Smout C., Sila D.N., Vu T.S., Van Loey A.M.L., and Hendrickx M.E.G. Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots. Journal of Food Engineering 67 (2005) 419-425
172. Song J.Y., An G.H., and Kim C.J. Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching. Food Chemistry 83 1 (2003) 69-74
173. Stratilova E., Markovic O., Dzurova M., Malovikova A., Capek P., and Omelkova J. The pectolytic enzymes of carrots. Biologia Bratislava 53 (1998) 731-738
174. Suutarinen J., Anakainen L., and Autio K. Comparison of light microscopy and spatially resolved Fourier transform infrared (FT-IR) microscopy in the examination of cell wall components of strawberries. LWT Food Science and Technology 31 (1999) 595-601
175. Szczesniak A.S. The meaning of textural characteristics of crispiness. Journal of Textural Studies 19 (1998) 51-59
176. Talcott S.T., and Howard L.R. Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds. Journal of Agricultural and Food Chemistry 47 (1999) 1362-1366
177. Tijskens L.M.M. Acceptability. In: Shewfelt L.R., and Bruckner B. (Eds). Fruit and vegetable quality: an integrated view (2000), CRC Press, New York 125-143
178. Toivonen P.M.A., and De-Ell J.R. Physiology of fresh-cut fruits and vegetables. In: Lamikanra O. (Ed). Fresh-cut fruits and vegetables. Science, technology and market (2002), CRC Press, Boca Raton, FL
179. Toole G.A., Parker M.L., Smith A.C., and Waldron K.W. Mechanical properties of lettuce. Journal of Material Science 35 (2000) 3553-3559
180. Tyagi R.D., and Kluepfel D. Bioconversion of cheese whey to organics acids. In: Martin A.M. (Ed). Bioconversion of waste materials to industrial products (1998), Glasgow' Blackie Academic
181. Uyttendaele M., Neyts K., Vanderswalmen H., Notebaert E., and Debevere J. Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution. International Journal of Food Microbiology 90 (2004) 263-271
182. Van Buren J.P. The chemistry of texture in fruits and vegetables. Journal of Texture Studies 10 (1979) 1-23
183. Varoquaux P., and Wiley R. Biological and biochemical changes in minimally processed refrigerated fruits and vegetables. In: Wiley R.C. (Ed). Minimally processed refrigerated fruits and vegetables (1994), Chapman and Hall, New York, USA 226-268
184. Vickers A.M. Instrumental measures of crispiness and their correlation with sensory assessment. Journal of Textural Studies 19 (1988) 1-14
185. Vu T.S., Smout C., Sila D.N., LyNguyen B., Van Loey A.M.L., and Hendrickx M.E.G. Effect of preheating on thermal degradation kinetics of carrot texture. Innovative Food Science and Emerging Technologies 5 (2004) 37-44
186. Walker J.R.L. Enzymatic browning in foods. Its chemistry and control. Food Technology New Zealand 12 (1977) 19-25
187. Wang H., Feng H., and Luo Y. Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Research International 37 (2004) 949-956
188. Watada A.E., and Qui L. Quality of fresh-cut produce. Postharvest Biology and Technology 15 (1999) 201-205
189. Wei C.I., Huang T.S., Kim J.M., Lin W.F., Tamplin M.L., and Bartz J.A. Growth and survival of Salmonella montevideo on tomatoes and disinfection with chlorinated water. Journal of Food Protection 58 (1999) 829-836
190. White G.C. Ozone. Handbook of chlorination and alternative disinfectants. 3rd ed. (1992), Van Nostrand Reinhold, New York 1046-1110
191. Willkox F., Mercier M., Hendrickx M., and Tobback P. Modelling the influence of temperature and carbondioxide upon the growth of Pseudomonas fluorescens. Food Microbiology 10 (1993) 159-173
192. Zawistowski J., Biliaderis C.G., and Eskin N.A.M. In: Robinson D.S., and Eskin N.A.M. (Eds). Oxidative enzymes in foods (1995), Elsevier, New York 217
193. Zhang L., Zhaoxin L., Zhifang Y., and Xiang G. Preservation of fresh-cut celery by treatment of ozonated water. Food Control 16 (2005) 279-283
194. Zhang S., and Farber J.M. The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables. Food Microbiology 13 (1996) 311-321