University of California

Publications - Fresh-cut Vegetables

A Freshness Indicator for Leafy Greens

Marita Cantwell, Postharvest Specialist,
Mann Lab, Dept. Plant Sciences, UC Davis, Davis, CA.95616 Tel (530) 752 7305; email: micantwell@ucdavis.edu

 

Gyunghoon Hong, Research Associate, UC Davis

Judy Song, Senior Research Engineer,
Electronic System Laboratory, Georgia Tech Research Institute (GTRI) 925 Dalney Street, Atlanta, GA 30332-0810 Judy.Song@gtri.gatech.edu

 

 

Fresh-cut Vegetables
2016

Effects of Postharvest Curing Treatment on Flesh Colour and Phenolic Metabolism in Fresh-cut Potato Products

Quingguo Wang, Yu Cao, Lili Zhou, Cai-Zhong Jiang, Yanyan Feng, Shaochong Wei

Fresh-cut Vegetables
2015

Quality Changes and Respiration Rates of Fresh-cut Sunchoke Tubers (Helianthus Tuberosus L.)

Qingguo Wang, Marita Cantwell

Fresh-cut Vegetables, Root Crops
2014

Hot Water and Ethanol Treatments can Effectively Inhibit the Discoloration of Fresh-cut Sunchoke (Helianthus tuberosus L.) Tubers

Qingguo Want, Xunli Nie, Marita Cantwell

Fresh-cut Vegetables
2014

Damage to Intact Fruit Affects Quality of Slices from Ripened Tomatoes

Marina Buccheri, Marita Cantwell

Fresh-cut Vegetables
2014

Quantifying Transfer Rates of Salmonella and Escherichia coli O157:H7 between Fresh-cut Produce and Common Kitchen Surfaces

Dane A. Jansen, Loretta M. Friedrich, Linda J. Harris, Michelle D. Danyluk, and Donald W. Schaffner

Food Safety, Fresh-cut Fruits, Fresh-cut Vegetables
2013

Off-odour Development in Modified Atmosphere Packaged Baby Spinach is an Unresolved Problem

Juan A. Tudela, Alicia Marín, Yolanda Garrido, Marita Cantwell, María S. Medina-Martínez

Fresh-cut Vegetables, Spinach
January 2012

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

Alejandro Tomás-Callejas, Francisco Lopez-Gálvez, Adrian Sbodio, Francisco Artés, Francisco Artés-Hernández, Trevor V. Suslow

Food Safety, Fresh-cut Vegetables, Water Disinfection
2012

Survival and Distribution of Escherichia coli on Diverse Fresh-cut Baby Leafy Greens under Preharvest through Postharvest Conditions

Alejandro Tomás-Callejas, Gabriela López-Velasco, Alex B. Camacho, Francisco Artés, Francisco Artés-Hernández, Trevor V. Suslow

Food Safety, Fresh-cut Vegetables
2011

Reassessment of Treatments to Retard Browning of Fresh-cut Russet Potato with Emphasis on Controlled Atmospheres and Low Concentrations of Bisulphite

Yurong Ma, Qingguo Wang, Gyunghoon Hong, & Marita Cantwell

Fresh-cut Vegetables, Potato
2010

Color, Flavor, Texture, and Nutritional Quality of Fresh-cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

Diane M. Barrett, John C. Beaulieu, and Rob Shewfelt

Fresh-cut Fruits, Fresh-cut Vegetables, Nutritional Quality
2010

Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce Processing

Xiangwu Nou, and Yaguang Luo

Fresh-cut Vegetables, Lettuce
2010

Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and Lettuce

Manan Sharma, Jitendra R. Patel, William S. Conway, Sean Ferguson, and Alexander Sulakvelidze

Fresh-cut Fruits, Fresh-cut Vegetables, Lettuce, Melons
February 2009

Potential of Escherichia coli O157:H7 to Grow on Field-Cored Lettuce as Impacted by Postharvest Storage Time and Temperature

James L. McEvoy, Yaguang Luo, William Conway, Bin Zhou, Hao Feng

Fresh-cut Vegetables, Lettuce
2009

Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157:H7 Population on Spinach Leaves

Bin Zhou, Hao Feng, and Yaguang Luo

Food Safety, Fresh-cut Vegetables, Spinach
2009

Antimicrobial Effect of Acidified Sodium Chlorite, Sodium Chlorite, and Citric Acid on Escherichia coli O157:H7 and Natural Microflora of Fresh-cut Cilantro

Ana Allende, James McEvoy, Yang Tao, Yaguang Luo

Food Safety, Fresh-cut Vegetables, Herbs
2009

Elucidation of the Mechanism of Enzymatic Browning Inhibition by Sodium Chlorite

Qiang He, Qaguang Luo, Pei Chen

Fresh-cut Fruits, Fresh-cut Vegetables
2008

Effect of Gaseous Ozone and Hot Water on Microbial and Sensory Quality of Cantaloupe and Potential Transference of Escherichia coli O157:H7 during Cutting

Maria V. Selma, Ana M. Ibanez, Ana Allende, Marita Cantwell, Trevor Suslow

Food Safety, Fresh-cut Fruits, Fresh-cut Vegetables, Melons, Sensory Evaluation
2008

Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators

Mary S. Palumbo, James R. Gorny, David E. Gombas, Larry R. Beuchat, Christine M. Bruhn, Barbara Cassens, Pascal Delaquis, Jeffrey M. Farber, Linda J. Harris, Keith Ito, Michael T. Osterholm. Michelle Smith, and Katherine M.J. Swanson

Food Safety, Fresh-cut Vegetables, Lettuce
November 2007

Assessment of Sodium Hypochlorite and Acidified Sodium Chlorite as Antimicrobial Agents to Inhibit Growth of Escherichia coli O157:H7 and Natural Microflora on Shredded Carrots

Ana Allende, Rolando J. Gonzalez, James McEvoy, Yaguang Luo

Carrot, Fresh-cut Vegetables
2007

Enzymatic Browning and its Control in Fresh-cut Produce

Qiang He, and Yaguang Luo

Fresh-cut Fruits, Fresh-cut Vegetables
2007

Measurement of Firmness of Fresh-cut Sliced Tomato Using Puncture Tests -- Studies on Sample Size, Probe Size and Direction of Puncture

Milza M. Lana, Leopold M.M. Tijskens, Anemarie De Theue, Matthijs Dekker and Diane M. Barrett

Fresh-cut Vegetables, Quality Evaluation, Tomato
2007

Effect of the Sequential Treatment of 1-Methylcyclopropene and Acidified Sodium Chlorite on Microbial Growth and Quality of Fresh-Cut Cilantro

Ji Gang Kim, Yaguang Luo, Yang Tao

Fresh-cut Vegetables, Herbs
2007

Thermal Degradation of Glucosinolates in Red Cabbage

Kirsten Oerlemans, Diane M. Barrett, Carme Bosch Suades, Ruud Verkerk, Matthijs Dekker

Cabbage, Fresh-cut Vegetables, Processed Fruits and Vegetables
2006

Effectiveness of Two-sided UV-C Treatments in Inhibiting Natural Microflora and Extending the Shelf-Life of Minimally Processed 'Red Oak Leaf' Lettuce

Ana Allende, James L. McEvoy, Yaguang Luo, Francisco Artes, Chien Y. Wang

Food Safety, Fresh-cut Vegetables, Lettuce
2006

Acidified Sodium Chlorite as an Alternative to Chlorine to Control Microbial Growth on Shredded Carrots while Maintaining Quality

Saul Ruiz Cruz, Yaguang Luo, Rolando J. Gonzalez, Yang Tao, and Gustavo A. Gonzalez

Carrot, Fresh-cut Vegetables
2006

Delayed Modified Atmosphere Packaging of Fresh-Cut Romaine Lettuce: Effects on Quality Maintenance and Shelf-Life

Ji Gang Kim, Yaguang Luo, Robert A. Saftner, and Kenneth C. Gross

Fresh-cut Vegetables, Lettuce, Modified Atmospheres
2005

Effect of Initial Oxygen Concentration and Film Oxygen Transmission Rate on the Quality of Fresh-Cut Romaine Lettuce

Ji Gang Kim, Yaguang Luo, Yang Tao, Robert A Saftner, and Kenneth C Gross

Fresh-cut Vegetables, Lettuce, Modified Atmospheres
2005

Wound-induced Phenolic Accumulation and Browning in Lettuce (Lactuca sativa L.) Leaf Tissue is Reduced by Exposure to n-Alcohols

Young-Jun Choi, Francisco A. Tomás-Barberán, Mikal E. Saltveit

Fresh-cut Vegetables, Lettuce
2005

Effectiveness of Two-Sided UV-C Treatments in Inhibiting Natural Microflora and Extending the Shelf-Life of Minimally Processed 'Red Oak Leaf' Lettuce

Ana Allende, James L. McEvoy, Yaguang Luo, Francisco Artes, and Chien Y. Wang

Fresh-cut Vegetables, Lettuce, UV Irradiation
2005

Effect of 1-methylcyclopropene on phenylpropanoid metabolism, the accumulation of phenolic compounds, and browning of whole and fresh-cut 'iceberg' lettuce

Mikal E. Saltveit

Fresh-cut Vegetables, Lettuce, Modified Atmospheres
2004

Microbial Reduction and Storage Quality of Fresh-Cut Cilantro Washed With Acidic Electrolyzed Water and Aqueous Ozone

Hua Wang, Hao Feng, Yaguang Luo

Food Safety, Fresh-cut Vegetables, Herbs
2004

Efficacy of Sanitizers to Inactivate O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions

Rolando J. Gonzalez, Yaguang Luo, Saul Ruiz-Cruz, and James L. McEvoy

Carrot, Fresh-cut Vegetables
2004

Microbial and Quality Changes in Minimally Processed Baby Spinach Leaves Stored under Super Atmospheric Oxygen and Modified Atmosphere Conditions

Ana Allende, Yaguang Luo, James L. McEvoy, Francisco Artes, Chien Y. Wang

Fresh-cut Vegetables, Modified Atmospheres, Spinach
2004

Cross-Contamination of Lettuce(Lactuca Sativa L.) with Escherichia coli O157:H7 via Contaminated Ground Beef

Marian R. Wachtel, James L. McEvoy, Yaguang Luo, Anisha M. Williams-Campbell, and Morse B. Solomon

Food Safety, Fresh-cut Vegetables, Lettuce
2003

Effect of Package Film on the Quality of Fresh-Cut Salad Savoy

Ji Gang Kim, Yaguang Luo, Kenneth C. Gross

Fresh-cut Vegetables, Lettuce, Modified Atmospheres
2003

Heat Shock Reduces Browning of Fresh-cut Celery Petioles

Julio G. Loaiza-Velarde, Mary E. Mangrich, Reinaldo Campos-Vargas, Mikal E. Saltveit

Celery, Fresh-cut Vegetables
2003

Wound-induced Increases in Phenolic Content of Fresh-cut Lettuce is Reduced by a Short Immersion in Aqueous Hypertonic Solutions

Ho-Min Kang, M.E. Saltveit

Fresh-cut Vegetables, Lettuce, Wounding
2003

Wound-induced PAL Activity is Suppressed by Heat-Shock Treatments that Induce the Synthesis of Heat-Shock Proteins

Ho-Min Kang, and Mikal E. Saltveit

Fresh-cut Vegetables, Lettuce, Wounding
2003

Involvement of Putative Chemical Wound Signals in the Induction of Phenolic Metabolism in Wounded Lettuce

Reinaldo Campos-Vargas, and Mikal E. Saltveit

Fresh-cut Vegetables, Lettuce
2002

Postharvest Changes in Broccoli and Lettuce during Storage in Argon, Helium, and Nitrogen Atmospheres Containing 2% Oxygen

Pilar Jamie, Mikal E. Saltveit

Broccoli, Fresh-cut Vegetables, Lettuce
2002

Antioxidant Capacity of Lettuce Leaf Tissue Increases after Wounding

Ho-Min Kang, and Mikal E. Saltveit

Fresh-cut Vegetables, Lettuce
2002

Fresh-Cut Fruits and Vegetables: Preservative Treatments for Fresh-cut Fruits and Vegetables

Elisabeth Garcia, and Diane M. Barrett

Fresh-cut Fruits, Fresh-cut Vegetables
2002

Inhibition of Browning and Decay of Fresh-cut Radishes by Natural Compounds and their Derivatives

G.A. Gonzalez-Aguilar, C.Y. Wang, and J.G. Buta

Fresh-cut Vegetables
2001

Inhibition of Browning and Decay of Fresh-cut Radishes by Natural Compounds and their Derivatives

G. A. Gonzalez-Aguilar, C. Y. Wang, and J. G. Buta

Fresh-cut Vegetables
2001

Wound Induced Changes in Phenolic Metabolism and Tissue Browning are Altered by Heat Shock

Mikal E. Saltveit

Fresh-cut Vegetables, Lettuce
2000

Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled Atmospheres

E.N. Aquino-Bolanos, M.I. Cantwell, G. Peiser, and E. Mercado-Silva

Fresh-cut Vegetables, Jicama, Modified Atmospheres
2000

Quality of Fresh-cut Produce

Alley E. Watada, Ling Qi

Fresh-cut Fruits, Fresh-cut Vegetables, Quality Evaluation
1999

Quality Control of Minimally-Processed Vegetables

Alley E. Watada, and Ling Qi

Fresh-cut Vegetables
1999

Fresh-cut Products from Chilling Sensitive Commodities

Marita Cantwell, Elia Nora Aquino, Edmundo Mercado

Fresh-cut Vegetables, Jicama
November 1998

Measuring Temperature of Fresh Cut Products

James F. Thompson

Fresh-cut Vegetables
November 1998

Heat-Shock and Fresh Cut Lettuce

Mikal E. Saltveit

Fresh-cut Vegetables, Lettuce
August 1998

Phenylalanine Ammonia Lyase Inhibitors Control Browning of Cut Lettuce

Galen Peiser, Gloria Lopez-Galvez, Marita Cantwell, Mikal E. Saltveit

Fresh-cut Vegetables, Lettuce
1998

Chlorophyll and Xanthophyll Changes in Broccoli Florets Stored under Elevated Co2 or Ethylene-containing Atmosphere

Naoki Yamauchi, and Alley E. Watada

Broccoli, Fresh-cut Vegetables
1998

Glycolysis of Carrot Shreds Increased Under Low O2 Atmosphere

Hisashi Kato-Noguchi, Alley E. Watada, and Ling Qi

Carrot, Fresh-cut Vegetables
1998

Membrane Structural Lipid Changes in Fresh-Cut Carrots: Revisiting the "Wounding and Aging" Phenomenon

G.A. Picchioni, and A.E. Watada

Carrot, Fresh-cut Vegetables
1998

Freeze-Dried Spinach Powder Inhibits Growth of Listeria Species and Strains in Tryptic Soy Broth

Isabelle Babic, and Alley E. Watada

Fresh-cut Vegetables, Spinach
1998

Modified Atmospheres Packaging and the Fresh-cut Revolution

James R. Gorny

Fresh-cut Vegetables
May 1997

CA '97 Vol. 5: Fresh-cut Fruits and Vegetables and MAP

Edited by James R. Gorny

Fresh-cut Fruits, Fresh-cut Vegetables, Modified Atmospheres, Packaging
1997

Quality Changes in Packaged Salad Products during Storage

Gloria Lopez-Galvez, Galen Peiser, Xunli Nie, Marita Cantwell

Fresh-cut Vegetables
1997

Growth of Listens MonocytogenesRestricted by Native Microorganisms and Other Properties of Fresh-Cut Spinach

Isabelle Babic, A.E. Watada, and J.G. Buta

Food Safety, Fresh-cut Vegetables
1997

Citric Acid Reduces the Respiration of Fresh-Cut Carrots

Hisashi Kato-Noguchi, and Alley E. Watada

Carrot, Fresh-cut Vegetables
1997

Effects of Low-Oxygen Atmosphere on Ethanolic Fermentation in Fresh-Cut Carrots

Hisashi Kato-Noguchi, and Alley E. Watada

Carrot, Fresh-cut Vegetables
1997

Calcium delays senescence-related membrane lipid changes and increases net synthesis of membrane lipid components in shredded carrots

G.A. Picchioni, A.E. Watada, B.D. Whitaker, A. Reyes

Carrot, Fresh-cut Vegetables
1996

Controlled Atmosphere Storage of Carrot Slices, Sticks and Shreds

Hidemi Izumi, Alley E. Watada, Nathanee P. Ko, Willard Douglas

Carrot, Fresh-cut Vegetables
1996

Optimum O2 or CO2 Atmosphere for Storing Broccoli Florets at Various Temperatures

Hidemi Izumi, Alley E. Watada, and Willard Douglas

Broccoli, Fresh-cut Vegetables
1996

Regulation of Glycolytic Metabolism in Fresh-Cut Carrots Under Low Oxygen Atmosphere

Hisashi Kato-Noguchi, and Alley E. Watada

Carrot, Fresh-cut Vegetables
1996

Low-oxygen Atmosphere Increases Fructose 2,6-Bisphosphate in Fresh-Cut Carrots

Hisashi Kato-Noguchi, and Alley E. Watada

Carrot, Fresh-cut Vegetables
1996

Low O2 Atmospheres Affect Storage Quality of Zucchini Squash Slices Treated with Calcium

Hidemi Izumi, Alley E. Watada, and Willard Douglas

Fresh-cut Vegetables, Squash
1996

Changes in Microbial Populations on Fresh Cut Spinach

Babic, S. Roy, A.E. Watada, W.P. Wergin

Fresh-cut Vegetables, Spinach
1996

Microbial Populations of Fresh-Cut Spinach Leaves Affected by Controlled Atmospheres

Isabelle Babic, A.E. Watada

Fresh-cut Vegetables, Spinach
1996

Wound-induced Phenylalanine Ammonia Lyase Activity: Factors Affecting its Induction and Correlation with the Quality of Minimally Processed Lettuces

Gloria Lopez-Galvez, Mikal Saltveit, Marita Cantwell

Fresh-cut Vegetables, Lettuce
1996

Factors Affecting Quality of Fresh-cut Horticultural Products

Alley E. Watada, Nathanee P. Ko, Donna A. Minott

Fresh-cut Fruits, Fresh-cut Vegetables, Quality Evaluation
1996

Calcium Treatment to Maintain Quality of Zucchini Squash Slices

Hidemi Izumi, and Alley E. Watada

Fresh-cut Vegetables, Squash
1995

Quality Changes in Carrot Slices, Sticks,and Shreds Stored at Various Temperatures

Hidemi Izumi, Alley E. Watada, and Nathanee P. Ko

Carrot, Fresh-cut Vegetables
1995

Methods for Determining Quality of Fruits and Vegetables

A.E. Watada

Fresh-cut Fruits, Fresh-cut Vegetables, Quality Evaluation
1995

Membrane Lipid Metabolism, Cell Permeability, and Ultrastructural Changes in Lightly Processed Carrots

G.A. Picchioni, A.E. Watada, S. Roy, B.D. Whitaker, and W.P. Wergin

Carrot, Fresh-cut Vegetables
1994

Calcium Treatments Affect Storage Quality of Shredded Carrots

Hidemi Izumi, and Alley E. Watada

Carrot, Fresh-cut Vegetables
1994

Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot Sticks

Yasuo Tatsumi, Alley E. Watada, and Peter P. Ling

Carrot, Fresh-cut Vegetables
1993

Application of Casein-lipid Edible Film Emulsions to Reduce White blush on Minimally Processed Carrots

Roberto J. Avena-Bustillos, Luis A. Cisneros-Zevallos, John M. Krochta, Mikal E. Saltveit, Jr.

Fresh-cut Vegetables
1993

Differential Responses of Intact and Minimally Processed Lettuce to High Carbon Dioxide Atmospheres

M. Mateos, D. Ke, A. Kader, and M. Cantwell

Fresh-cut Vegetables, Lettuce, Modified Atmospheres
1993

Carbon Dioxide Action on Metabolism of Organic and Amino Acide in Crisphead Lettuce

Dangyang Ke, Mila Mateos, Jingtair Siriphanich, Chingying Li, and Adel A. Kader

Fresh-cut Vegetables, Lettuce
1993

Phenolic Metabolism and Ethanolic Fermentation of Intact and Cut Lettuce Exposed to CO2-Enriched Atmospheres

Mila Mateos, Dangyang Ke, Marita Cantwell, and Adel A. Kader

Fresh-cut Vegetables, Lettuce
1993

Ethylene Absorbent to Maintain Quality of Lightly Processed Fruits and Vegetables

Kazuhiro Abe, and Alley E. Watada

Fresh-cut Fruits, Fresh-cut Vegetables
1991

Scanning Electron Microscopy of Carrot Stick Surface to Determine Cause of White Translucent Appearance

Yasuo Tatsumi, Alley E. Watada, and William P. Wergin

Carrot, Fresh-cut Vegetables
1991

Physiological Activities of Partially Processed Fruits and Vegetables

Alley E. Watada, Kazuhiro Abe, and Naoki Yamuchi

Fresh-cut Fruits, Fresh-cut Vegetables
1990

Nondestructive Methods of Evaluating Quality of Fresh Fruits and Vegetables

Alley E. Watada

Fresh-cut Fruits, Fresh-cut Vegetables, Quality Evaluation
1989

The Use of a Computer with an Instron for Textural Measurements

J.A. Abbott, D.R. Massie, and A.E. Watada

Fresh-cut Fruits, Fresh-cut Vegetables, Quality Evaluation
1982

Effects of pH and Ethephon on Betacyanin Leakage from Beet Root Discs

Michael S. Reid, Jack L. Paul, and Roy E. Young

Fresh-cut Vegetables
1980

Measuring Quality Objectively and Nondestructively

Alley E. Watada

Fresh-cut Vegetables, Fruit Ripening, Quality Evaluation
1973

Sunchoke discoloration control

T. Wang, Q. Wang, F. Pupin and M.I. Cantwell

Fresh-cut Vegetables, Root Crops
2016

Waterjet and blade cut romaine

M.I. Cantwell, A.A.M. Melo, G. Hong and S. Klose

Fresh-cut Vegetables, Lettuce
2016

Vitamin C modified atmospheres lettuces

M.I. Cantwell, G. Hong, L. Schmidt and H. Ermen

Fresh-cut Vegetables, Lettuce, Modified Atmospheres, Nutritional Quality
2016

Tomato presliced ripening conditions

M. Buccheri and M.I. Cantwell

Fresh-cut Vegetables, Tomato
2016

Kale freshcut temp maturity

K. Albornoz and M.I. Cantwell

Collard and Kale, Fresh-cut Vegetables
2016

Wounding responses by plant tissues

M.E. Saltveit

Fresh-cut Vegetables, Wounding
2016

Modeling ammonia accumulation and color changes of arugula (Diplotaxis tenuifolia) leaves in relation to temperature, storage time and cultivar

L. Mastrandrea, M.L. Amodio and M.I. Cantwell

Fresh-cut Vegetables, Storage
2016

Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic cloves

F. Tanamati, G. Hong and M.I. Cantwell

Fresh-cut Vegetables, Garlic, Modified Atmospheres, Storage
2016

Control of red discoloration of fresh-cut sunchoke tubers

T. Wang, Q. Wang, F. Pupin and M.I. Cantwell

Fresh-cut Vegetables, Modified Atmospheres, Respiration
2016

Quality of waterjet- and blade-cut romaine salad

M.I. Cantwell, A.A.M. Melo, G. Hong and S. Klose

Fresh-cut Vegetables, Lettuce
2016

The three responses of plant tissue to wounding

M.E. Saltveit

Carrot, Fresh-cut Vegetables, Lettuce, Wounding
2016

Fresh-cut kale quality and shelf-life in relation to leaf maturity and storage temperature

K. Albornoz and M.I. Cantwell

Collard and Kale, Fresh-cut Vegetables, Storage
2016

Ammonia arugula shelflife modeling

L. Mastrandrea, M.L. Amodio, and M.I. Cantwell

Fresh-cut Vegetables, Storage
2016

Garlic peeled packaged

F. Tanamati, G. Hong and M.I. Cantwell

Fresh-cut Vegetables, Garlic
2016
College of Agricultural & Environmental Sciences
Postharvest Technology Center
Department of Plant Sciences

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