Alternative disinfection methods to chlorine for use in the fresh-cut industry
A Meireles, E Giaouris, M Simões - Food research international, 2016 - Elsevier
The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as
a concern mainly due to public health issues. In fact, this chemical, commonly used as …
a concern mainly due to public health issues. In fact, this chemical, commonly used as …
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as
a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and …
a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and …
Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities
The minimal processing industry for fruit and vegetables needs appropriate selection of raw
materials and operation of improved sustainable strategies for reducing losses and …
materials and operation of improved sustainable strategies for reducing losses and …
Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone
D Bermúdez-Aguirre, GV Barbosa-Cánovas - Food Control, 2013 - Elsevier
Lettuce, tomatoes and carrots were evaluated under four disinfection methods. Chlorine (50,
100 and 200 ppm) was compared for effectiveness with citric acid (0.5, 1 and 1.5%) …
100 and 200 ppm) was compared for effectiveness with citric acid (0.5, 1 and 1.5%) …
Azospirillum inoculation effects on growth, product quality and storage life of lettuce plants grown under salt stress
G Fasciglione, EM Casanovas, V Quillehauquy… - Scientia …, 2015 - Elsevier
Recent results have shown that Azospirillum-inoculated lettuce seeds yield a higher number
of transplanted plants with superior traits than non-inoculated controls grown with and …
of transplanted plants with superior traits than non-inoculated controls grown with and …
Comparison of nano-calcium and calcium chloride spray on postharvest quality and cell wall enzymes activity in apple cv. Red Delicious
S Ranjbar, M Rahemi, A Ramezanian - Scientia Horticulturae, 2018 - Elsevier
The aim of the experiment was to compare the effects of preharvest nano-calcium and
calcium chloride spraying on postharvest quality and the cell wall enzyme activities of the …
calcium chloride spraying on postharvest quality and the cell wall enzyme activities of the …
Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce
AB Martín-Diana, D Rico, C Barry-Ryan - Innovative Food Science & …, 2008 - Elsevier
Green tea extract (GT) was evaluated as a preservative treatment for fresh-cut lettuce.
Different quality markers, eg respiration, browning, ascorbic acid and carotenoid content …
Different quality markers, eg respiration, browning, ascorbic acid and carotenoid content …
Bacterial stressors in minimally processed food
Stress responses are of particular importance to microorganisms, because their habitats are
subjected to continual changes in temperature, osmotic pressure, and nutrients availability …
subjected to continual changes in temperature, osmotic pressure, and nutrients availability …
Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables
The objectives of this study were to evaluate the efficacy of plant essential oils (EOs) for
control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst …
control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst …
Polyphenoloxidase (PPO): Effect, current determination and inhibition treatments in fresh-cut produce
S Nogales-Delgado - Applied Sciences, 2021 - mdpi.com
Featured Application Knowledge about PPO action, determination and inhibition processes
applied to minimally processed fruit and vegetables. Abstract Fresh-cut produce are quite …
applied to minimally processed fruit and vegetables. Abstract Fresh-cut produce are quite …