Effect of high oxygen and carbon dioxide controlled atmosphere conditions on respiration and sensory quality of fresh-cut butter lettuce

Acta Horticulturae

Volumn 687, Issue , 2005, Pages 383-386

  Escalona, Victor H ^a   Verlinden, Bert E ^a   Geysen, Sabine ^a   Nicolaï, Bart N ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84880051648     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (3)

1. Hertog, M.L.A.T.M, Peppelenbos, H.W., Evelo, R.G. and Tijskens, L.M.M. 1998. A dynamic and generic model of gas exchange of respiring produce: the effects of oxygen, carbon dioxide and temperature. Postharvest Biol Technol 14: 335-349.
2. Kader, A.A. and Ben-Yehoshua, S. 2000. Effect of superatmospheric oxygen levels on postharvest physiology and quality of fresh fruits and vegetables. Postharvest Biol Technol 20: 1-13.
3. Jacxsens, L., Devlieghere, F., Van der Steen, C. and Debevere, J. 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.