Minimal fresh processing of vegetables, fruits and juices

Emerging Technologies for Food Processing

Volumn , Issue , 2005, Pages 677-716

  Artés, Francisco ^a   Allende, Ana ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882463467     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-012676757-5/50028-1     Document Type: Chapter

References (257)

1. Abee T, Wouters JA Microbial stress response in minimal processing. International Journal of Food Microbiology 1999, 50:65-91.
2. Ethylene in plant biology 1992, Academic Press, San Diego. 2nd edn. F.B. Abeles, P.W. Morgan, M.E. Saltveit (Eds.).
3. Adams MR, Hartley AD, Cox LJ Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiology 1989, 6:69-77.
4. Aguayo E Innovaciones tecnológicas en la conservación de melón y tomate procesado en fresco. PhD Thesis 2003, Technical University of Cartagena, Spain.
5. Aguayo E, Allende A, Artés F Keeping quality and safety of minimal fresh processed melon. European Food Research and Technology 2003, 216:494-499.
6. Aguayo E, Giménez J, Artés F Caracterización agronómica y atributos de calidad de dieciséis variedades de tomate para procesado en fresco. Alimentación Equipos y Tecnología 2001, 159:83-88.
7. Ahvenainen R New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Science and Technology 1996, 7:179-187.
8. Ahvenainen R Ready-to-use fruit and vegetables. Teagasc 2000, 1-31. The National Food Centre, Dunsinea, Castleknock, Ireland.
9. Ahvenainen R, Hurme E, Mattila M Minimally processing and modified atmosphere packaging of vegetables. Proceedings of Workshop COST'94: Postharvest treatment of fruits and vegetables 1994, 35-40. European Commission, Brussels. M. Pala, E. Hohn, Z. Somogyi (Eds.).
10. Allende A Use of superatmospheric oxygen atmospheres and UV-C radiation to preserve the microbial and sensory quality of fresh processed vegetables. PhD Thesis 2003, Technical University of Cartagena, Spain.
11. Allende A, Artés F UV radiation as a novel technique to preserve quality of fresh processed 'Lollo Rosso' lettuce. Food Research International 2003, 36:739-746.
12. Allende A, Artés F Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce. Lebensmittel-Wissenschaft und-Technologie 2003, 36:779-786.
13. Allende A, Jacxsens L, Devlieghere F, Debevere J, Artés F 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 2001, 1:437-443.
14. Allende A, Jacxsens L, Devlieghere F, Debevere J, Artés F Effect of super atmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads. Journal Food Protection 2002, 65:1565-1573.
15. 2 atmosphere on microbial and sensorial quality of fresh processed 'Lollo Rosso' lettuce. Acta Horticulturae 2003, 599:97-101.
16. Allende A, Jacxsens L, Devlieghere F, Debevere J, Artés F Microbial and sensorial quality of fresh processed lettuce salad under high oxygen atmosphere throughout the distribution chain. Acta Horticulturae 2003, 600:629-635.
17. Allende A, Padilla E, Artés F Changes in microbial and sensory quality of fresh processed UV-C treated 'Lollo Rosso' lettuce. Acta Horticultura 2003, 628:753-760.
18. Allende A, Aguayo E, Artés F Quality of commercial fresh processed red lettuce throughout the production chain and shelf life. International Journal of Food Microbiology 2004, 91:109-117.
19. Allende A, Luo Y, McEvoy JL, Artés F, Wang CY Microbial and quality changes of fresh processed baby spinach leaves stored in reduced oxygen or super atmospheric oxygen MAP. Postharvest Biology and Technology 2004, 32(1):51-59.
20. Amanatidou A, Smid EJ, Gorris LGM Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated microorganisms. Journal of Applied Microbiology 1999, 86:429-438.
21. Amanatidou A, Slump RA, Gorris LGM, Smid EJ High oxygen and high carbon dioxide modified atmospheres for shelf life extension of minimally processed carrots. Journal of Food Science 2000, 65:61-66.
22. Anderson K, Lingnert H Influence of oxygen concentration on the storage stability of cream powder. Lebensmittel-Wissenschaft und-Technologie 1997, 30:147-154.
23. Anon Foodnet 1999 Annual Report 1999, Centers for Disease Control and Prevention, Department of Health and Human Services, 1600 Clifton Rd, Atlanta, GA 30333, USA.
24. Anon Surveillance for foodborne-disease outbreaks-United States, (1993-1997). CDC Surveillance Summaries (March). Morbidity and Mortality Weekly, 49, no. SS-1 2000, Centers for Disease Control and Prevention, Department of Health and Human Services, 1600 Clifton Rd, Atlanta, GA 30333, USA.
25. Artés F Nuevas tecnologías de conservación de productos de la cuarta gama mediante membranas de polímeros. Proyectos de Investigación de la Comunidad Autónoma de Murcia 1992-1994 1992, Consejeria de Agricultura, Pesca y Alimentacion, Murcia, Spain.
26. Artés F Diseño y cálculo de polímeros sintéticos de interés para la conservación hortofrutícola en atmósfera modificada. Nuevo Curso de Ingeniería del Frío 1993, 427-453. A. Madrid, Madrid. 2nd edn.
27. Artés F Innovaciones en los tratamientos fisicos modulados para preservar la calidad hortofrutícola en la postrecolección: I Pretratamientos térmicos. Revista Española de Ciencia y Tecnología de Alimentos 1995, 35:45-64.
28. Artés F Conservación de los productos vegetales en atmósfera modificada. A. Madrid Ediciones 2000, 4:105-125. M. Lamúa (Ed.).
29. Artés F Productos vegetales procesados en fresco. A. Madrid Ediciones 2000, 5:127-141. M. Lamúa (Ed.).
30. Artés F Refrigeration for preserving the quality and enhancing the safety of plant foods. Bulletin of the International Institute of Refrigeration 2004, LXXXIV(1):5-25.
31. Artés F, Martínez JA Influence of packaging treatments on the keeping quality of 'Salinas' lettuce. Lebensmittel-Wissenschaft und-Technologie 1996, 29:664-668.
32. Artés F, Artés-Hernández F Innovaciones industriales en el procesado mínimo de frutas y hortalizas. CTC, Revista Agroalimentación e Industrias Afines 2000, 7:29-33.
33. Artés F, Artés-Hernández F Etapas decisivas y diseño de instalaciones para la elaboración de productos procesados en fresco. Productos hortofrutícolas mínimamente procesados 2003, 57-78. Gobierno de Canarias, Tenerife, Spain. M.G. Lobo, M. González (Eds.).
34. Artés F, Allende A Processing lines and alternative preservation techniques to prolong the shelf life of minimally fresh processed leafy vegetables. European Journal of Horticultural Science 2005, In press.
35. Artés F, Castañer M, Gil MI Enzymatic browning in minimally processed fruit and vegetables. Food Science and Technology International 1998, 4:377-389.
36. Artés F, Conesa MA, Hernández S, Gil MI Keeping quality of fresh-cut tomato. Postharvest Biology and Technology 1999, 17:153-162.
37. Baldwin EA, Nisperos-Carriedo MO, Baker RA Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science and Nutrition 1995, 35:509-524.
38. Baldwin EA, Nisperos MO, Chen X, Hagenmaier RD Improving storage life of cut apple and potato with edible coating. Postharvest Biology and Technology 1996, 9:151-163.
39. Barbosa-Cánovas GV, Pothakamury UR, Palou E, Swanson BG Tecnologías emergentes en la conservación de alimentos. Conservación no térmica de alimentos 1998, 270. Marcel Dekker, Inc., New York. G.V. Barbosa-Cánovas, U.R. Pothakamury, E. Palou, B.G. Swanson (Eds.).
40. Barkai-Golan R, Phillips DJ Postharvest heat treatment of fresh fruits and vegetables for decay control. Plant Disease 1991, 75:1085-1089.
41. Barry-Ryan C, O'Beirne D Ascorbic acid retention in shredded iceberg lettuce as affected by minimal processing. Journal of Food Science 1999, 64:498-500.
42. Beaudry RM, Cameron AC, Shirazi A, Dostal-Lange DL Modified atmosphere packaging of blueberry fruit: effect of temperature on package oxygen and carbon dioxide. Journal of the American Society of Horticultural Science 1992, 117:436-441.
43. Ben-Yehoshua S, Rodov V, Kim JJ, 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 Agriculture Food Chemistry 1992, 40:1217-1221.
44. Beuchat LR Surface disinfection of raw produce. Dairy Food Environmental Sanitation 1992, 12:6-9.
45. Beuchat LR Pathogenic microorganisms associated with fresh produce. Journal of Food Protection 1996, 59:204-216.
46. Beuchat LR Surface decontamination of fruits and vegetables eaten raw: a review. Food Safety Issues WHO/FSF/FOS 98.2 1998, 1-28.
47. Beuchat LR, Adler BB, Clavero MRS, Nail BV Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes and lettuce. Journal of Food Protection 1998, 61:1305-1311.
48. Bintsis T, Litopoulou-Tzanetaki E, Robinson RK Existing and potential applications of ultraviolet light in the food industry-a critical review. Journal of Science Food Agriculture 2000, 80:637-645.
49. Bolin HR, Huxsoll CC Storage stability of minimally processed fruit. Journal of Food Process and Preservation 1989, 13:281-289.
50. Bolin HR, Huxsoll CC Effect of preparation procedures and storage parameters on quality retention of salad cut lettuce. Journal of Food Science 1991, 56:60-67.
51. Bower CK, Daeschel MA Resistance responses of microorganisms in food environments. International Journal of Food Microbiology 1999, 50:33-44.
52. Brackett RE Microbiological consequences of minimally processed fruits and vegetables. Journal of Food Quality 1987, 10:195-206.
53. Brackett RE Shelf stability and safety of fresh produce as influenced by sanitation and disinfection. Journal of Food Protection 1992, 55:808-814.
54. Brackett RE Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biology and Technology 1999, 15:305-311.
55. Brecht JK Physiology of lightly processed fruits and vegetables. HortScience 1995, 30:18-21.
56. Breidt F, Fleming HP Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables. Food Technology 1997, 51:44-51.
57. Butz P, Tauscher B Emerging technologies: chemical aspects. Food Research International 2002, 35:279-284.
58. Cantwell M, Suslow T Postharvest handling systems: Minimally processed fruits and vegetables. University of California Special Publication, 3311, 32 2002, 445-463. 3rd edn. A.K. Kader (Ed.).
59. Carlin F, Nguyen-the C Control of spoilage and pathogenic microorganisms in minimally processed and mildly heat processed vegetables. EUR 18514 EN 1997, 1-6. European Commission, Brussels. P. Bertolini, P.C. Sijmons, M.E. Guerzoni, F. Serra (Eds.).
60. Castañer M, Gil MI, Tomás-Barberán FA, Artés F Inhibition of browning of harvested head lettuce. Journal of Food Science 1996, 61:314-316.
61. Castañer M, Gil MI, Ruíz MV, Artés F Browning susceptibility of minimally processed Baby and Romaine lettuces. European Food Research and Technology 1999, 209:52-56.
62. CHGL Industry guide to good hygiene practice: fresh produce 1999, Chadwick House Group Limited, London.
63. Costerton JW Structure of biofilms. Biofouling and biocorrosion in industrial water systems 1994, 1-15. Lewis Publishers, Boca Raton. G.G. Geesey, Z. Lewandowski, H.C. Flemming (Eds.).
64. Couture R, Cantwell MI, Ke D, Saltveit ME Physiological attributes related to quality attributes and storage life of minimally processed lettuce. HortScience 1993, 28:723-725.
65. Da Costa MC, Deliza R, Rosenthal A, Hedderley D, Frewer L Non conventional technologies and impact on consumer behaviour. Trends in Food Science and Technology 2000, 11:188-193.
66. Daugaard H Effect of cultural methods on the occurrence of grey mould (Botrytis cinerea Pers.) in strawberries. Biological Agriculture and Horticulture 2000, 18:77-83.
67. Day B Novel MAP for freshly prepared fruit and vegetable products. Postharvest News and Information 2000, 11:27-31.
68. Day B Fresh prepared produce: GMP for high oxygen MAP and non-sulphite dipping. Guideline No. 31 2001, 1-76. Campden and Chorleywood Food Research Association Group, Chipping Campden. Campden and Chorleywood Food Research Association Group (Ed.).
69. Delaquis PJ, Stewart S, Toivonen PMA, Moyls AL Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce. Food Research International 1999, 32:7-14.
70. Delaquis PJ, Stewart S, Cliff M, Toivonen PM, Moyls AL Sensory quality of ready-to-eat lettuce washed in warm, chlorinated water. Journal of Food Quality 2000, 23:553-563.
71. Delaquis PJ, Fukumoto LR, Toivonen PMA, Cliff MA Implications of wash water chlorination and temperature for the microbiological and sensory properties of freshcut iceberg lettuce. Postharvest Biology and Technology 2004, 31:81-91.
72. Devlieghere F, Visent M, Debevere J Dissolved carbon dioxide as a parameter for the effectiveness of modified atmosphere packed foods. Predictive microbiology of chilled foods 1997, 16-18. Comprobar con Ana, Quimper, France. IIR ed.
73. Duffy S, Churey J, Worobo RW, Schaffner DW Analysis and modelling of the variability associated with UV inactivation of Escherichia coli in apple cider. Journal of Food Protection 2000, 63:1587-1590.
74. Dull GG Nondestructive evaluation of quality of stored fruits and vegetables. Food Technology 1986, 40:106-110.
75. Dychdala GR Chlorine and chlorine compounds. Disinfection, Sterilization, and Preservation 1991, 131-151. Lea & Febiger, Malvern. 4th edn. S. Block (Ed.).
76. Echols JT, Mayne ST Cooling tower management using ozone instead of multichemicals. ASHRAE Journal 1990, 32:34-38.
77. Eckert JW, Sievert JR, Ratnayake M Reduction of imazalil effectiveness against citrus green mold in California packinghouses by resistant biotypes of Penicillium digitatum. Plant Diseases 1994, 78:791-794.
78. EPRI Ozone-GRAS affirmation for use in food. Food Industry Currents 1997, 1:1-6.
79. Erkan M, Wang CY, Krizek DT UV-C radiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue. Environmental and Experimental Botany 2001, 45:1-9.
80. Escalona VH, Aguayo E, Artés F Modified atmosphere packaging inhibits browning in fennel. Lebensmittel Wissenschaft und Technologie 2004, 37:115-121.
81. Evrendilek GA, Zhang QH, Richter ER Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in apple juice by pulsed electric fields. Journal of Food Protection 1999, 62:793-796.
82. Farr D High pressure technology in the food industry. Trends Food Science Technology 1990, 1:14-16.
83. Fetner RH, Ingols RS A comparison of the activity of ozone and chlorine against E. coli at 1°C. Journal of General Microbiology 1956, 15:381-385.
84. Flickinger B Quality drives a 'growing' industry. Food Quality 1999, 6:27-32.
85. Foegeding PM Ozone inactivation of Bacillus and Clostridium spore populations and the importance of the spore coat to resistance. Food Microbiology 1985, 2:123-134.
86. Foegeding PM, Busta FF Chemical food preservatives. Disinfection, Sterilization and Preservation 1991, 802-832. Lea and Febiger, Malvern. S. Block (Ed.).
87. Fonseca SC, Oliveira FAR, Brecht JK Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review. Journal of Food Engineering 2002, 52:99-119.
88. Forney CF, Rij RE, Denis-Arrue R, Smilanick JL Vapor phase hydrogen peroxide inhibits postharvest decay of table grapes. HortScience 1991, 26:1512-1514.
89. Francis G, O'Beirne D Effects of gas atmosphere, antimicrobial dip and temperature on the fate of Listeria innocua and Listeria monocytogenes on minimally processed lettuce. International Journal of Food Science Technology 1997, 32:141-151.
90. Francis GA, Thomas C, O'Beirne D The microbiological safety of minimally processed vegetables. International Journal of Food Science and Technology 1999, 34:1-22.
91. Gardner DWM, Shama G Modelling UV-induced inactivation of microorganisms on surfaces. Journal of Food Protection 2000, 63:63-70.
92. Garg N, Churey JJ, Splittstoesser DF Effect of processing conditions on the microflora of fresh-cut vegetables. Journal of Food Protection 1990, 53:701-703.
93. Gil MI, Conesa MA, Artés F Quality changes in fresh-cut tomato as affected by modified atmosphere packaging. Postharvest Biology and Technology 2002, 25:199-207.
94. Gil MI, Conesa MA, Artés F Modified atmosphere packaging of fresh-cut tomato. Acta Horticulturae 2001, 553:703-704.
95. Gille G, Sigler K Oxidative stress and living cells. Folia Microbiologica 1995, 40:131-152.
96. Gomella C Ozone practice in France. Journal of American Water Works Association 1972, 64:39-46.
97. Gorny JR, Hess-Pierce B, Cifuentes RA, Kader AA Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biological Technology 2002, 24:271-278.
98. Gorris LGM, Peppelenbos HW Modified atmosphere and vaccum packaging to extend the shelf life of respiring produce. HortTechnology 1992, 2:303-315.
99. Gorris LGM, Peppelenbos HW Modified-atmosphere packaging of produce. Handbook of food preservation 1999, 437-456. Marcel Dekker, New York. M. Rahman (Ed.).
100. Graham WD, Stevenson MH Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes. Journal Science and Food Agriculture 1997, 75:371-377.
101. Gregory E, Fridovich I Oxygen toxicity and the superoxide dismutase. Journal of Bacteriology 1973, 114:193-1197.
102. Guzel-Seydima ZB, Greeneb AK, Seydim AC Use of ozone in the food industry. Lebensmittel-Wissenschaft und-Technologie 2004, 37:453-460.
103. Hagenmaier RD, Baker RA Low-dose irradiation of cut iceberg lettuce in modified atmosphere packaging. Journal of Agricultural Food Chemistry 1997, 45:2864-2868.
104. Harker FR, Elgar HJ, Watkins CB, Jackson PJ, Hallett IC Physical and mechanical changes in strawberry fruit after high carbon dioxide treatments. Postharvest Biology and Technology 2000, 16:139-146.
105. Havet M, Hennequin F Experimental characterization of the ambience in a food-processing clean room. Journal of Food Engineering 1999, 39:329-335.
106. Heard G Microbial safety of ready-to-eat salads and minimally processed vegetables and fruits. Food Science and Technology Today 2000, 14:15-21.
107. Heimdal H, Kuhn BF, Poll L, Larsen LM Biochemical changes and sensory quality of shredded and MA-packaged iceberg lettuce. Journal of Food Science 1995, 60:1265-1268.
108. Hilgren JD, Salverda JA Antimicrobial efficacy of a peroxyacetic/octanoic acid mixture in fresh-cut-vegetable process waters. Journal of Food Science 2000, 65:1376-1379.
109. Holzapfel WH, Geisen R, Schillinger U Biological preservation of foods with reference to protective cultures, bacteriocins, and food-grade enzymes. International Journal of Food Microbiology 1995, 24:343-362.
110. Hong JH, Gross KC Surface sterilization of whole tomato fruit with sodium hypochlorite influences subsequent postharvest behaviour of fresh-cut slices. Postharvest Biology and Technology 1998, 13:51-58.
111. Horton AR, Hung YC, Venkitanarayanan K, Ezeike GOI, Doyle MP Efficacy of electrolyzed oxidizing waters in inactivating E. coli O157:H7 on apples. Activities report of the Research and Development Associates for Military Food and Packaging Systems 1998/99 1998, 50-51:231-233.
112. Hurme E, Ahvenainen R, Skytta E, Heinis R, Mattila M, Hagg M Effects of preparation procedures and long term storage on the shelf life of prepared vegetables packed in polypropylene film. Proceedings of Workshop COST'94: Postharvest treatment of fruits and vegetables 1994, 41-49. European Commission, Brussels. M. Pala, E. Hohn, Z. Somogyi (Eds.).
113. Hurst WC Sanitation of lightly processed fruits and vegetables. HortScience 1995, 30:22-24.
114. Huxsoll CC, Bolin HR Processing and distribution alternatives for minimally processed fruits and vegetables. Food Technology 1989, 43:124-128.
115. IFPA HACCP for the Fresh-Cut Produce Industry. Food Safety Guidelines for the Fresh-Cut Industry 2001, chs 1 and 8, EEUU, Alexandria. 4th edn. J. Gorny (Ed.).
116. Ippolito A, Nigro F Impact of preharvest application of biological control agents on postharvest diseases of fresh fruits and vegetables. Crop Protection 2000, 19:715-723.
117. Ishizaki K, Shinriki N, Matsuyama H Inactivation of Bacillus spores by gaseous ozone. Journal of Applied Microbiology 1986, 60:67-72.
118. Izumi H Electrolyzed water as a disinfectant for fresh-cut vegetables. Journal of Food Science 1999, 64:536-539.
119. Jacxsens L Influence of preservation parameters on the quality of fresh-cut vegetables. PhD Thesis 2002, University of Ghent, Belgium.
120. Jacxsens L, Devlieghere F, Debevere J Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. International Journal of Food Microbiology 2001, 71:197-210.
121. Jiang YM, Fu JR, Zauberman G, Fuchs Y Purification of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid. Journal of Science and Food Agriculture 1999, 79:950-954.
122. Jiang YM, Pen L, Li J Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. Journal of Food Engineering 2004, 63:325-328.
123. Kader AA Biochemical and physiological bases for effects of controlled and modified atmospheres on fruits and vegetables. Food Technology 1986, 5:99-105.
124. Kader AA Respiration and gas exchange of vegetables. Postharvest Physiology of Vegetables 1987, 25-43. Marcel Dekker, New York.
125. Kader AA Mode of action of oxygen and carbon dioxide on postharvest physiology of 'Bartlett' pears. Acta Horticulture 1989, 258:161-167.
126. Quality and safety factors: Definition and evaluation for fresh horticultural crops. Postharvest Technology of Horticultural Crops 2002, 279-286. EEUU. 3rd edn. A.A. Kader (Ed.).
127. Postharvest biology and technology: An Overview. Postharvest Technology of Horticultural Crops 2002, 39-47. EEUU. 3rd edn. A.A. Kader (Ed.).
128. Kader AA, Ben-Yehoshua S Effects of superatmospheric oxygen levels on postharvest physiology and quality of fresh fruits and vegetables. Postharvest Biology and Technology 2000, 20:1-13.
129. Katz F Research priorities more toward healthy and safe. Food Technology 2000, 54:42-44.
130. Khadre MA, Yousef AE Sporicidal action of ozone and hydrogen peroxide: A comparative study. International Journal of Food Microbiology 2001, 71:131-138.
131. Kim JG, Yousef AE, Dave S Application of ozone for enhancing the microbiological safety and quality of foods: A review. Journal of Food Protection 1999, 62:1071-1087.
132. Kim JG, Yousef AE, Khadre MA Ozone and its current and future application in the food industry. Advances in Food and Nutrition Research 2003, 45:167-218.
133. Knochel S, Gould G Preservation microbiology and safety: Quo vadis?. Trends Food Science and Technology 1995, 6:127-131.
134. Konstankiewicz K, Czachor H, Gancarz M, Król A, Pawlak K, Zdunek A Cell structural parameters of potato tuber tissue. International Agrophysics 2002, 16:119-127.
135. Koseki S, Itoh K Effect of acidic electrolyzed water on the microbial counts in shredded vegetables. Journal of Japanese Society of Food Science and Technology 2000, 47:722-726.
136. Koseki S, Yoshida K, Isobe S, Itoh K Decontamination of lettuce using acidic electrolyzed water. Journal of Food Protection 2001, 64:652-658.
137. Lado BH, Yousef AE Alternative food-preservation technologies: efficacy and mechanisms. Microbes and Infection 2002, 4:433-440.
138. Laurila E, Kervinen R, Ahvenainen R The inhibition of enzymatic browning in minimally processed vegetables and fruits. Postharvest News and Information 1998, 9:53-66.
139. Leaper S HACCP: a practical guide. Technical Manual No. 38 1997, 1-51. Champden and Chorleywood Food Research Association, Chipping Campden. 2nd edn. S. Leaper (Ed.).
140. Lee SK, Kader AA Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology 2000, 20:207-220.
141. Legeron JP Utilization of ozone in swimming pools. Ozonization manual for water and wastewater treatment 1982, 243-247. Wiley-Interscience, New York. W.J. Masschelein (Ed.).
142. Leistner L Food preservation by combined methods. Food Research International 1992, 25:151-158.
143. Leistner L Further developments in the utilization of hurdle technology for food preservation. Journal of Food Engineering 1994, 22:421-432.
144. Leistner L Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology 2000, 55:181-186.
145. Leistner L, Gould GW Hurdle technologies: Combination Treatments for food stability, safety and quality 2002, Kluwer Academic/Plenum Publishers, New York.
146. Leja M, Mareczek M, Rozek S Quality changes in lettuce heads stored in a controlled atmosphere. II. Phenolic metabolism and ethylene evolution. Folia Horticulture 1996, 8:83-93.
147. Li Y, Brackett RE, Shewfelt RL, Beuchat LR Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored atrefrigeration temperature. Food Microbiology 2001, 18:299-308.
148. Linneman AR, Meerdink G, Meulenberg MTG, Jongen WMF Consumer-oriented technology development. Trends in Food Science and Technology 1999, 9:409-414.
149. Liu J, Stevens C, Khan VA, et al. Application of ultraviolet-C light on storage rots and ripening of tomatoes. Journal of Food Protection 1993, 56:868-872.
150. Loaiza-Valarde JG, Tomás-Barberán FA, Saltveit ME Effects of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce. Journal of American Society of Horticultural Science 1997, 122:873-877.
151. López-Gálvez G, Saltveit ME, Cantwell M The visual quality of minimally processed lettuces stored in air or controlled atmosphere with emphasis on romaine and iceberg lettuce. Postharvest Biology and Technology 1996, 8:179-190.
152. Loughee EC Interaction of oxygen, carbon dioxide, temperatura and ethylene that may induce injuries in vegetables. Hort Science 1987, 22:791-794.
153. Lu JY, Stevens C, Yakabu P, Loretan PA, Eakin D Gamma, electron beam and ultraviolet radiation on control of storage rots and quality of Walla Walla onions. Journal of Food Processing and Preservation 1987, 12:53-62.
154. Maharaj R The effect of ultraviolet radiation (UV-C) on the postharvest storage behaviour of tomato (Lycopersicon esculentum Mill cv. Capello). PhD thesis 1995, Laval University, Quebec, Canada.
155. Maharaj R, Arul J, nadeau P Effect of photochemical treatment in the preservation of fresh tomato (Lycopersicon esculentum cv. Capello) by delaying senescence. Postharvest Biology and Technology 1999, 15:13-23.
156. Mangles A, Holden J, Breecher G, Forman M, Lanza E Carotenoid content of fruits and vegetables: an evaluation of analytic data. Journal of American Dietary Association 1993, 93:284-296.
157. Marquenie D, Michiels CW, Van Impe JF, Schrevens E, Nicolaï BN Pulsed white light in combination with UV-C and heat to reduce storage rot of strawberry. Postharvest Biology and Technology 2003, 28:455-461.
158. ème Gamme' 1990, 101. CERIA, Brussels.
159. 2-enriched atmospheres. Postharvest Biology and Technology 1993, 3:225-233.
160. Mathre DE, Cook RJ, Callan NW From discovery to use: traversing the world of commercializing biocontrol atents for plant disease control. Plant Diseases 1999, 83:972-983.
161. Mayer AM, Harel E Polyphenol oxidases in plants. Phytochemistry 1979, 18:193-215.
162. Mencarelli F, Sakltveit ME Ripening of mature-green tomatoes slices. Journal of American Society Horticultural Science 1988, 113:742-745.
163. Meng J, Doyle MP Introduction. Microbiological food safety. Microbes and Infection 2002, 4:395-397.
164. Mercier J, Arul J Induction of systemic disease resistance in carrot roots by preinoculation with storage pathogens. Canadian Journal of Plant Pathology 1993, 15:281-283.
165. Mercier J, Roussel D, Charles MT, Arul J Systemic and local responses associated with UV- and pathogen-induced resistance to Botrytis cinerea in stored carrot. American Phytopathological Society 2000, 90:981-986.
166. Moradas-Ferreira P, Costa V, Piper P, Pager W The molecular defences against reactive oxygen species in yeast. Journal of Molecular Biology 1996, 19:651-658.
167. Nguyen-the C, Carlin F The microbiology of minimally processed fresh fruits and vegetables. CRC Critical Reviews in Food Science and Nutrition 1994, 34:371-401.
168. Nigro F, Ippolito A, Lima G Use of UV-C light to reduce Botrytis storage rot of table grapes. Postharvest Biology and Technology 1998, 13:171-181.
169. Norton JS, Charig AJ, Demoranville IE The effect of ozone on storage of cranberries. Proceedings of the American Society for Horticultural Science 1968, 93:792-796.
170. Odumeru JA, Mitchell SJ, Alves DM, et al. Assessment of the microbiological quality of ready-to-use vegetables for health-care food services. Journal of Food Protection 1997, 60:954-960.
171. Ohlsson T New thermal processing methods. EFFoST Conference on the Minimal Processin of Food 1996.
172. Ohlsson T Introduction. Minimal processing technologies in the food industry 2000, 2. CRC Press LLC, Boca Raton. T. Ohlsson, N. Bengtsson (Eds.).
173. Orsat V, Gariépy Y, Raghavan GSV, Lyew D Radio-frequency treatment for ready-to-eat fresh carrots. Food Research International 2001, 34:527-536.
174. Palop A, Alvarez I, Raso J, Condón S Heat resistance of Alicyclobacillus acidocaldarius in water, various buffers and orange juice. Journal of Food Protection 2000, 63:1377-1380.
175. Pappalardo G, Siegrist HH, Francioli P In vitro activity on Listeria monocytogenes of various disinfectants compatible with food manufacture. Microbiology Alimentation and Nutrition 1990, 8:165-170.
176. Park C-M, Hungm Y-C, Doyle MP, Ezeike GOI, Kim C Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water. Journal of Food Science 2002, 66:1368-1372.
177. Peiser G, López-Galvez G, Saltveit ME, Cantwell MI Phenylalanine ammonialyase inhibitors control browning of cut lettuce. Postharvest Biology and Technology 1998, 14:171-177.
178. Pirovani ME, Güemes DR, Piagentini AM, Di Pentima JH Storage quality of minimally processed cabbage packaged in plastic films. Journal of Food Quality 1997, 20:381-389.
179. Pizzocaro F, Torreggiani D, Gilardi G Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation 1993, 17:21-30.
180. Reddy MVB, Angers P, Gosslin A, Arul J Characterisation and use of essential oil from Thymus vulgaris against Botrytis cinerea and Rhyzopus stolonifer in strawberry fruits. Phytochemistry 1998, 47:1515-1520.
181. Reina LD, Fleming HP, Humphries EG Microbiological control of cucumber hydrocooling water with chlorine dioxide. Journal of Food Protection 1995, 58:541-546.
182. Restaino L, Frampton EW, Hemphill JB, Palnikar P Efficacy of ozonated water against various food-related microorganisms. Applied and Environmental Microbiology 1995, 61:3471-3475.
183. Rhim JW, Gennadios A, Fu D, Weller CL, Hanna MA Properties of ultraviolet irradiated protein films. Lebensmittel-Wissenschaft und-Technologie 1999, 32:129-133.
184. Rice RG, Robson CM, Miller GW, Hill AG Uses of ozone in drinking water treatment. Journal of the American Water Works Association 1981, 73:44-57.
185. Rice RG, Farguhar JW, Bollyky LJ Review of the applications of ozone for increasing storage times of perishable foods. Ozone Science and Engineering 1982, 4:147-163.
186. Richardson S, Thruston A, Caughran T, Colette T, Patterson K, Lykins B Chemical by-products of chlorine and alternative disinfectants. Food Technology 1998, 52:58-61.
187. Rodrigo D, Martínez A, Harte F, Barbosa-Cánovas GV, Rodrigo M Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields: Comparison of inactivation kinetics models. Journal of Food Protection 2001, 64:259-263.
188. Rolle RS, Chism GW Physiological consequences of minimally process fruits and vegetables. Journal of Food Quality 1987, 10:157-177.
189. Ross AIV, Griffiths MW, Mittal GS, Deeth HC Combining nonthermal technologies to control foodborne microorganisms. International Journal of Food Microbiology 2003, 89:125-138.
190. Russell NJ Bacterial membranes: the effects of chill storage and food processing. An overview. International Journal of Food Microbiology 2002, 79:27-34.
191. Saltveit ME Effect of ethylene on quality of fresh fruits and vegetables. Postharvest Biology and Technology 1999, 15:279-292.
192. Santerre CR, Cash JN, Vannorman DJ Ascorbic acid/citric acid combination in the processing of frozen apple slices. Journal of Food Science 1988, 53:1713-1716.
193. Sanz C, Perez AG, Olias R, Olias JM Quality of strawberries packed with perforated polypropylene. Journal of Food Science 1999, 64:748-752.
194. Sapers GM Browning of foods: control by sulphites, oxidants and other means. Food Technology 1993, 47:75-84.
195. Sapers GM Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products. Food Technology and Biotechnology 2001, 39:305-311.
196. Sapers GM, Miller RL Browning inhibition in fresh-cut pears. Journal of Food Science 1998, 63:342-346.
197. Sapers GM, Simmons GF Hydrogen peroxide disinfection of minimally processed fruits and vegetables. Food Technology 1998, 52:48-52.
198. Sastry SK, Datta AK, Worobo RW Ultraviolet light. Journal Food Science 2001, 90-92. Supplement: kinetics of microbial inactivation for alternative food processing technologies.
199. Schneider W Ozonization of bottled water. Ozonization manual for water and wastewater treatment 1982, 259-261. Wiley-Interscience, New york. W.J. Masschelein (Ed.).
200. Scott VN Interaction of factors to control microbial spoilage of refrigerated foods. Journal Food Protection 1989, 52:431-435.
201. Selma MV, Salmerón MC, Valero M, Fernández PS Control of Lactobacillus plantarum and Escherichia coli by pulsed electric fields in MRS broth, nutrient broth and orange-carrot juice. Food Microbiology 2004, 21(5):519-525.
202. Seymour R Review of current industry practice on fruit and vegetable contamination. Review No. 14 1999, Campden and Chorleywood Food Research Association Group, Chipping Campden.
203. Shama G Ultraviolet light. Encyclopedia of food microbiology 2000, 2208-2214. Academic Press, London. R.K. Robinson, C.A. Batt, P.D. Patel (Eds.).
204. Shewfelt RL Postharvest treatment for extending the shelf life of fruits and vegetables. Food Technology 1986, 40:70-78.
205. Shewfelt RL Postharvest treatment for extending the shelf life of fruits and vegetables. Food Technology 1986, 40:80.
206. Shewfelt RL Postharvest treatment for extending the shelf life of fruits and vegetables. Food Technology 1986, 40:89.
207. Shewfelt RL Quality of minimally processed fruits and vegetables. Journal of Food Quality 1987, 10:143-156.
208. Shewfelt RL What is quality?. Postharvest Biology and Technology 1999, 15:197-200.
209. Simons LK, Sanguansri P Advances in the washing of minimally processed vegetables. Food Australia 1997, 49:75-80.
210. Singh N, Singh RK, Bhunia AK, Stroshine RL Efficacy of chlorine dioxide, ozone and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebensmittel-Wissenschaft und-Technologie 2002, 35:720-729.
211. Sinigaglia M, Albenzio M, Corbo MR Influence of process operations on shelf life and microbial population of fresh-cut vegetables. Journal of Industrial Microbiology and Biotechnology 1999, 23:484-488.
212. Sizer CE, Balasubramaniam VM New intervention processes for minimally processed juices. Food Technology 1999, 53:64-67.
213. Smock RM Controlled atmosphere storage of fruits. Horticultural Reviews 1979, 1:301-336.
214. Sofos JN, Beuchat LR, Davidson PM, Johnson EA Naturally occurring antimicrobial agents in foods. Council for Agricultural Science and Technology, Ames, IA. Task Force 1998, 132:1-103.
215. Soliva-Fortuny SC, Martín-Belloso O New advances in extending the shelf life of fresh-cut fruits: a review. Trends Food Science and Technology 2003, 14:341-353.
216. Solomos T, Kanellis A Low oxygen and fruit ripening. Acta Horticultura 1989, 258:151-160.
217. Stermer RA, Lasater-Smith M, Brasington CF Ultraviolet radiation-an effective bactericide for fresh meat. Journal of Food Protection 1987, 50:108-111.
218. Stevens C, Khan VA, Lu JY, et al. The germicidal and hormetic effects of UV-C light on reducing brown rot disease and yeast microflora of peaches. Crop Protection 1998, 17:75-84.
219. Stevens C, Khan VA, Lu JY, et al. Induced resistance of sweetpotato to Fusarium root rot by UV-C hormesis. Crop Protection 1999, 18:463-470.
220. Strittmatter RJ, Yang B, Johnson DA Ozone application for cooling tower water. ASHRAE Journal 1996, 38:27-34.
221. Suslow TV Dips and Sanitizers. Food Safety Session: Ontario Horticultural Crops Conference 2002.
222. Suslow TV Basic of ozone applications for postharvest treatment of vegetables 2003, Good Agricultural Practices, Food Safety Documents, Agriculture and Natural Resources, University of California, Davis, USA.
223. Tahvonen R The effect of pre-harvest practice on the microbiological quality of berries and vegetables. Agri-Food Quality II, Quality management of fruits and vegetables 1999, 205. The Royal Society of Chemistry, Cambridge. M. Hägg, R. Ahvenainen, A.M. Evers, K. Tiilikkala (Eds.).
224. Tomás-Barberán FA, Loaiza-Velarde J, Bonfanti A, Saltveit ME Early wound- and ethylene-induced changes in phenylpropanoid metabolism in harvested lettuce. Journal of American Society Horticultural Science 1997, 122:399-404.
225. Torriani S, Orsi C, Vescovo M Potential of Lactobacillus casei, culture permeate and lactic acid to control microorganisms in ready-to-use vegetables. Journal of Food Protection 1997, 60:1564-1567.
226. USDA Code of Federal Regulations, Title 9, Part 381.66-Poultry products; temperatures and chilling and freezing procedures 1997, Office of the Federal Register National Archives and Records Administration, Washington, DC.
227. USDA Food safety technology: A potential role for ozone?. Agricultural Outlook, June-July 1998 1998, Economic Research Service, United States Department of Agriculture.
228. USFDA Guidance for Industry. Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables 1998, US Food and Drug Administration, Washington, DC.
229. USFDA Kinetics of Microbial Inactivation for Alternative Food Processing Technologies: A report of the Institute of Food Technologists for USFDA 2000, US Food and Drug Administration, Washington, DC.
230. Vamós-Vigyázó L Polyphenol oxidase and peroxidase in fruits and vegetables. Critical Reviews in Food Science and Nutrition 1981, 15:49-127.
231. Van de Weyer A, Devleeschouwer MJ, Dony J Bactericidal activity of disinfectants on Listeria. Journal of Applied Bacteriology 1993, 74:480-483.
232. Varoquaux F, Wiley RC Biological and biochemical changes in minimally processed refrigerate fruits and vegetables. Minimally processed refrigerated fruits and vegetables 1994, 226-268. Chapman and Hall, New York. R.C. Wiley (Ed.).
233. Vermeiren L, Devlieghere F, Van Beest M, De Kruijf N, Debevere J Developments in the active packaging of foods. Trends Food Science and Technology 1999, 10:77-86.
234. Vescovo M, Torriani S, Orsi C, Macchiarlol F, Scolari G Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables. Journal of Applied Bacteriology 1996, 81:113-119.
235. Videla HA, Viera MR, Guiamet PS Using ozone to control biofilms. Material Performance 1995, 34:40-44.
236. Walls I, Chuyate R Alicyclobacillus-Historical perspective and preliminary characterization study. Dairy Food Environment Sanitation 1998, 18:499-503.
237. Wang CY Chilling injury in horticulture crops 1990, 1-113. CRC Press, Boca Raton.
238. Watada AE, Qi L Quality of fresh-cut produce. Postharvest Biology and Technology 1999, 15:201-205.
239. Watada AE, Abe K, Yamuchi N Physiological activities of partially processed fruits and vegetables. Food Technology 1990, 44:116.
240. Watada AE, Abe K, Yamuchi N Physiological activities of partially processed fruits and vegetables. Food Technology 1990, 44:118.
241. Watada AE, Abe K, Yamuchi N Physiological activities of partially processed fruits and vegetables. Food Technology 1990, 44:120-122.
242. Watada AE, Ko NP, Minott DA Factors affecting quality of fresh-cut horticultural products. Postharvest Biology and Technology 1996, 9:115-125.
243. Wei CI, Cook DL, Kirk JR Use of chlorine compounds in the food industry. Food Technology 1985, 39:107-115.
244. Wei CI, Huang TS, Kim JM, Lin WF, Tamplin ML, Bartz JA Growth and survival of Salmonella montevideo on tomatoes and disinfection with chlorinated water. Journal of Food Protection 1995, 58:829-836.
245. Introduction to minimally processed fruits and vegetables. Minimally processed refrigerated fruits and vegetables 1994, 1-14. Chapman and Hall, New York. R.C. Wiley (Ed.).
246. Willocx F Evolution of microbial and visual quality of minimally processed foods: a case study on the product life cycle of cut endive. PhD Thesis 1995, Faculty of Agricultural and Applied Biological Sciences, Catholic University of Leuven, Belgium.
247. Wilson CL, El Ghaouth A, Upchurch B, et al. Using an on-line UV-C apparatus to treat harvested fruit for controlling postharvest decay. Technology Production Reports 1997, 7:278-282.
248. Wisniewsky MA, Glatz BA, Gleason ML, Reitmeier CA Reduction of Escherichia coli O157:H7 counts on whole fresh Apples by treatment with sanitizers. Journal of Food Protection 2000, 63:703-708.
249. Wong DWS, Camirand WM, Pavlath AE Development of edible coatings for minimally processed fruits and vegetables. Edible coatings and films to improve food quality 1994, 65-87. Technomic Publishing, Lancaster. J.M. Krochta, E.A. Baldwin, M.O. Nisperos-Carriedo (Eds.).
250. Wong E, Linton RH, Gerrard DE Reduction of Escherichia coli and Salmonella senftenberg on pork skin and pork muscle using ultraviolet light. Food Microbiology 1998, 15:415-423.
251. Wright J, Sumner SS, Hackney CR, Pierson MD, Zoecklein BW Reduction of E. coli O157:H7 on apples using wash and chemical sanitizer treatments. Dairy, Food and Environmental Sanitation 2000, 20:120-126.
252. Wszelaki AL, Mitcham EJ Effects of superatmospheric oxygen on strawberry fruit quality and decay. Postharvest Biology and Technology 2000, 20:125-133.
253. Yaun BR, Sumner SS, Eifert JD, Marcy JE Inhibition of pathogens on fresh produce by ultraviolet energy. International Journal of Food Microbiology 2004, 90:1-8.
254. Yildiz F Initial preparation, handling and distribution of minimally processed refrigerated fruits and vegetables. Minimally processed refrigerated fruits and vegetables 1994, 15-65. Chapman and Hall, New York. R.C. Wiley (Ed.).
255. Yousef AE, Marth EH Inactivation of Listeria monocytogenes by ultraviolet energy. Journal of Food Science 1988, 53:571-573.
256. Zhang S, Farber JM The effects of various disinfectants against Listeria monocytogenes on fresh-cut vegetables. Food Microbiology 1996, 13:311-321.
257. Zhuang RY, Beuchat LR Effectiveness of trisodium phosphate for killing Salmonella montevideo on tomatoes. Letters of Applied Microbiology 1996, 22:97-100.