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 …

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 …

The minimal processing industry for fruit and vegetables needs appropriate selection of raw
materials and operation of improved sustainable strategies for reducing losses and …

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%) …

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 …

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 …

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 …

Stress responses are of particular importance to microorganisms, because their habitats are
subjected to continual changes in temperature, osmotic pressure, and nutrients availability …

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 …

Featured Application Knowledge about PPO action, determination and inhibition processes
applied to minimally processed fruit and vegetables. Abstract Fresh-cut produce are quite …