Effect of plastic permeability and exposure to light during storage on the quality of minimally processed broccoli and cauliflower

[1]  A. K. Thompson,et al.  Controlled Atmosphere Storage of Fruits and Vegetables , 2010 .

[2]  Robert L. Shewfelt,et al.  Measuring Quality and Maturity , 2009 .

[3]  J. Selman,et al.  Modified atmosphere packaging of broccoli florets , 2007 .

[4]  S. Ketsa,et al.  Light during storage prevents loss of ascorbic acid, and increases glucose and fructose levels in Chinese kale (Brassica oleracea var. alboglabra) , 2007 .

[5]  J. Komiyama,et al.  Dual mode diffusion of NaCl in Japanese radish under cooking conditions. , 2007, Journal of food science.

[6]  F. Ayala,et al.  Influence of exposure to light on the sensorial quality of minimally processed cauliflower. , 2007, Journal of food science.

[7]  M. Kasım,et al.  Inhibition of yellowing in Brussels sprouts (B. oleraceae var. gemmifera) and broccoli (B. oleraceae var. italica) using light during storage , 2007 .

[8]  J. M. Olías,et al.  Quality of Strawberries Automatically Packed in Different Plastic Films , 2006 .

[9]  A. Bhagwat.  Microbiological Safety of Fresh‐Cut Produce: Where Are We Now? , 2006 .

[10]  K. Matthews.  Microbiology of fresh produce. , 2006 .

[11]  Frank Devlieghere,et al.  Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce , 2002 .

[12]  Gemma Oms-Oliu,et al.  Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices , 2002 .

[13]  V. Escalona,et al.  Modified Atmosphere Packaging of Fennel , 2002 .

[14]  M. Pirovani,et al.  Sensory Characteristics of Fresh‐Cut Spinach Preserved by Combined Factors Methodology , 2002 .

[15]  M. Watson,et al.  Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh-Cut Cantaloupe Melon , 2001 .

[16]  T. Nilsson.  POSTHARVEST HANDLING AND STORAGE OF VEGETABLES , 2000 .

[17]  R. Wrolstad,et al.  Extending Shelf Life of Fresh-cut Pears , 2000 .

[18]  R. Yada,et al.  Discoloration of Coleslaw Is Caused by Chlorophyll Degradation , 1996 .

[19]  A. E. Watada,et al.  Optimum O2 or CO2 Atmosphere for Storing Broccoli Florets at Various Temperatures , 1996 .

[20]  Ernest R. Vieira,et al.  Microorganisms in Food , 1996 .

[21]  John B. Hutchings,et al.  Food Color and Appearance , 1995 .

[22]  T. Desrosiers,et al.  Evolution des teneurs en vitamine C, β-carotène et chlorophylle du brocoli découpé et entier au cours d'un entroposage à l'air , 1995 .

[23]  C. Nguyen-the,et al.  The microbiology of minimally processed fresh fruits and vegetables. , 1994, Critical reviews in food science and nutrition.

[24]  M. Eyles,et al.  Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide , 1993 .

[25]  Robert L. Shewfelt,et al.  Postharvest handling: a systems approach. , 1993 .

[26]  Y. Inoue,et al.  Effects of light on degradation of chlorophyll and proteins during senescence of detached rice leaves , 1992 .

[27]  R. Prange,et al.  Controlled atmosphere and lighting effects on storage of winter cabbage , 1991 .

[28]  J. Farber,et al.  Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review 1. , 1991, Journal of food protection.

[29]  Neelima Garg,et al.  Effect of Processing Conditions on the Microflora of Fresh-Cut Vegetables. , 1990, Journal of food protection.

[30]  R. Brackett,et al.  Microbial, Color and Textural Qualities of Fresh Asparagus, Broccoli, and Cauliflower Stored Under Controlled Atmosphere. , 1990, Journal of food protection.

[31]  Martin R. Adams,et al.  Factors affecting the efficacy of washing procedures used in the production of prepared salads , 1989 .

[32]  R. Rolle,et al.  PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES , 1987 .

[33]  C. Sams,et al.  The Effects of Postharvest Infiltration of Calcium, Magnesium, or Strontium on Decay, Firmness, Respiration, and Ethylene Production in Apples , 1987, Journal of the American Society for Horticultural Science.

[34]  S. Rizvi,et al.  A Review of Effects of Carbon Dioxide on Microbial Growth and Food Quality. , 1985, Journal of food protection.

[35]  Elvira Costell Ibáñez,et al.  El análisis sensorial en el control de calidad de los alimentos: III. Planificación, selección de jueces y diseño estadístico , 1981 .