Postharvest Publications
A Freshness Indicator for Leafy GreensMarita Cantwell, Postharvest Specialist,
Gyunghoon Hong, Research Associate, UC Davis Judy Song, Senior Research Engineer,
2016
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Effects of Postharvest Curing Treatment on Flesh Colour and Phenolic Metabolism in Fresh-cut Potato ProductsQuingguo Wang, Yu Cao, Lili Zhou, Cai-Zhong Jiang, Yanyan Feng, Shaochong Wei
2015
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Quality Changes and Respiration Rates of Fresh-cut Sunchoke Tubers (Helianthus Tuberosus L.)Qingguo Wang, Marita Cantwell
2014
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Hot Water and Ethanol Treatments can Effectively Inhibit the Discoloration of Fresh-cut Sunchoke (Helianthus tuberosus L.) TubersQingguo Want, Xunli Nie, Marita Cantwell
2014
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Damage to Intact Fruit Affects Quality of Slices from Ripened TomatoesMarina Buccheri, Marita Cantwell
2014
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Quantifying Transfer Rates of Salmonella and Escherichia coli O157:H7 between Fresh-cut Produce and Common Kitchen SurfacesDane A. Jansen, Loretta M. Friedrich, Linda J. Harris, Michelle D. Danyluk, and Donald W. Schaffner
2013
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Off-odour Development in Modified Atmosphere Packaged Baby Spinach is an Unresolved ProblemJuan A. Tudela, Alicia Marín, Yolanda Garrido, Marita Cantwell, María S. Medina-Martínez
January 2012
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Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red ChardAlejandro Tomás-Callejas, Francisco Lopez-Gálvez, Adrian Sbodio, Francisco Artés, Francisco Artés-Hernández, Trevor V. Suslow
2012
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Survival and Distribution of Escherichia coli on Diverse Fresh-cut Baby Leafy Greens under Preharvest through Postharvest ConditionsAlejandro Tomás-Callejas, Gabriela López-Velasco, Alex B. Camacho, Francisco Artés, Francisco Artés-Hernández, Trevor V. Suslow
2011
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Reassessment of Treatments to Retard Browning of Fresh-cut Russet Potato with Emphasis on Controlled Atmospheres and Low Concentrations of BisulphiteYurong Ma, Qingguo Wang, Gyunghoon Hong, & Marita Cantwell
2010
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Color, Flavor, Texture, and Nutritional Quality of Fresh-cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of ProcessingDiane M. Barrett, John C. Beaulieu, and Rob Shewfelt
2010
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Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce ProcessingXiangwu Nou, and Yaguang Luo
2010
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Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and LettuceManan Sharma, Jitendra R. Patel, William S. Conway, Sean Ferguson, and Alexander Sulakvelidze
February 2009
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Potential of Escherichia coli O157:H7 to Grow on Field-Cored Lettuce as Impacted by Postharvest Storage Time and TemperatureJames L. McEvoy, Yaguang Luo, William Conway, Bin Zhou, Hao Feng
2009
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Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157:H7 Population on Spinach LeavesBin Zhou, Hao Feng, and Yaguang Luo
2009
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Antimicrobial Effect of Acidified Sodium Chlorite, Sodium Chlorite, and Citric Acid on Escherichia coli O157:H7 and Natural Microflora of Fresh-cut CilantroAna Allende, James McEvoy, Yang Tao, Yaguang Luo
2009
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Elucidation of the Mechanism of Enzymatic Browning Inhibition by Sodium ChloriteQiang He, Qaguang Luo, Pei Chen
2008
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Effect of Gaseous Ozone and Hot Water on Microbial and Sensory Quality of Cantaloupe and Potential Transference of Escherichia coli O157:H7 during CuttingMaria V. Selma, Ana M. Ibanez, Ana Allende, Marita Cantwell, Trevor Suslow
2008
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Recommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice OperatorsMary 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
November 2007
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Assessment of Sodium Hypochlorite and Acidified Sodium Chlorite as Antimicrobial Agents to Inhibit Growth of Escherichia coli O157:H7 and Natural Microflora on Shredded CarrotsAna Allende, Rolando J. Gonzalez, James McEvoy, Yaguang Luo
2007
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Enzymatic Browning and its Control in Fresh-cut ProduceQiang He, and Yaguang Luo
2007
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Measurement of Firmness of Fresh-cut Sliced Tomato Using Puncture Tests -- Studies on Sample Size, Probe Size and Direction of PunctureMilza M. Lana, Leopold M.M. Tijskens, Anemarie De Theue, Matthijs Dekker and Diane M. Barrett
2007
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Effect of the Sequential Treatment of 1-Methylcyclopropene and Acidified Sodium Chlorite on Microbial Growth and Quality of Fresh-Cut CilantroJi Gang Kim, Yaguang Luo, Yang Tao
2007
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Thermal Degradation of Glucosinolates in Red CabbageKirsten Oerlemans, Diane M. Barrett, Carme Bosch Suades, Ruud Verkerk, Matthijs Dekker
2006
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Effectiveness of Two-sided UV-C Treatments in Inhibiting Natural Microflora and Extending the Shelf-Life of Minimally Processed 'Red Oak Leaf' LettuceAna Allende, James L. McEvoy, Yaguang Luo, Francisco Artes, Chien Y. Wang
2006
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Acidified Sodium Chlorite as an Alternative to Chlorine to Control Microbial Growth on Shredded Carrots while Maintaining QualitySaul Ruiz Cruz, Yaguang Luo, Rolando J. Gonzalez, Yang Tao, and Gustavo A. Gonzalez
2006
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Delayed Modified Atmosphere Packaging of Fresh-Cut Romaine Lettuce: Effects on Quality Maintenance and Shelf-LifeJi Gang Kim, Yaguang Luo, Robert A. Saftner, and Kenneth C. Gross
2005
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Effect of Initial Oxygen Concentration and Film Oxygen Transmission Rate on the Quality of Fresh-Cut Romaine LettuceJi Gang Kim, Yaguang Luo, Yang Tao, Robert A Saftner, and Kenneth C Gross
2005
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Wound-induced Phenolic Accumulation and Browning in Lettuce (Lactuca sativa L.) Leaf Tissue is Reduced by Exposure to n-AlcoholsYoung-Jun Choi, Francisco A. Tomás-Barberán, Mikal E. Saltveit
2005
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Effectiveness of Two-Sided UV-C Treatments in Inhibiting Natural Microflora and Extending the Shelf-Life of Minimally Processed 'Red Oak Leaf' LettuceAna Allende, James L. McEvoy, Yaguang Luo, Francisco Artes, and Chien Y. Wang
2005
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Effect of 1-methylcyclopropene on phenylpropanoid metabolism, the accumulation of phenolic compounds, and browning of whole and fresh-cut 'iceberg' lettuceMikal E. Saltveit
2004
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Microbial Reduction and Storage Quality of Fresh-Cut Cilantro Washed With Acidic Electrolyzed Water and Aqueous OzoneHua Wang, Hao Feng, Yaguang Luo
2004
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Efficacy of Sanitizers to Inactivate
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Microbial and Quality Changes in Minimally Processed Baby Spinach Leaves Stored under Super Atmospheric Oxygen and Modified Atmosphere ConditionsAna Allende, Yaguang Luo, James L. McEvoy, Francisco Artes, Chien Y. Wang
2004
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Cross-Contamination of Lettuce(Lactuca Sativa L.) with Escherichia coli O157:H7 via Contaminated Ground BeefMarian R. Wachtel, James L. McEvoy, Yaguang Luo, Anisha M. Williams-Campbell, and Morse B. Solomon
2003
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Effect of Package Film on the Quality of Fresh-Cut Salad SavoyJi Gang Kim, Yaguang Luo, Kenneth C. Gross
2003
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Heat Shock Reduces Browning of Fresh-cut Celery PetiolesJulio G. Loaiza-Velarde, Mary E. Mangrich, Reinaldo Campos-Vargas, Mikal E. Saltveit
2003
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Wound-induced Increases in Phenolic Content of Fresh-cut Lettuce is Reduced by a Short Immersion in Aqueous Hypertonic SolutionsHo-Min Kang, M.E. Saltveit
2003
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Wound-induced PAL Activity is Suppressed by Heat-Shock Treatments that Induce the Synthesis of Heat-Shock ProteinsHo-Min Kang, and Mikal E. Saltveit
2003
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Involvement of Putative Chemical Wound Signals in the Induction of Phenolic Metabolism in Wounded LettuceReinaldo Campos-Vargas, and Mikal E. Saltveit
2002
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Postharvest Changes in Broccoli and Lettuce during Storage in Argon, Helium, and Nitrogen Atmospheres Containing 2% OxygenPilar Jamie, Mikal E. Saltveit
2002
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Antioxidant Capacity of Lettuce Leaf Tissue Increases after WoundingHo-Min Kang, and Mikal E. Saltveit
2002
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Fresh-Cut Fruits and Vegetables: Preservative Treatments for Fresh-cut Fruits and VegetablesElisabeth Garcia, and Diane M. Barrett
2002
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Inhibition of Browning and Decay of Fresh-cut Radishes by Natural Compounds and their DerivativesG.A. Gonzalez-Aguilar, C.Y. Wang, and J.G. Buta
2001
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Inhibition of Browning and Decay of Fresh-cut Radishes by Natural Compounds and their DerivativesG. A. Gonzalez-Aguilar, C. Y. Wang, and J. G. Buta
2001
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Wound Induced Changes in Phenolic Metabolism and Tissue Browning are Altered by Heat ShockMikal E. Saltveit
2000
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Changes in the Quality of Fresh-cut Jicama in Relation to Storage Temperatures and Controlled AtmospheresE.N. Aquino-Bolanos, M.I. Cantwell, G. Peiser, and E. Mercado-Silva
2000
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Quality of Fresh-cut ProduceAlley E. Watada, Ling Qi
1999
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Quality Control of Minimally-Processed VegetablesAlley E. Watada, and Ling Qi
1999
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Fresh-cut Products from Chilling Sensitive CommoditiesMarita Cantwell, Elia Nora Aquino, Edmundo Mercado
November 1998
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Measuring Temperature of Fresh Cut ProductsJames F. Thompson
November 1998
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Heat-Shock and Fresh Cut LettuceMikal E. Saltveit
August 1998
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Phenylalanine Ammonia Lyase Inhibitors Control Browning of Cut LettuceGalen Peiser, Gloria Lopez-Galvez, Marita Cantwell, Mikal E. Saltveit
1998
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Chlorophyll and Xanthophyll Changes in Broccoli Florets Stored under Elevated Co2 or Ethylene-containing AtmosphereNaoki Yamauchi, and Alley E. Watada
1998
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Glycolysis of Carrot Shreds Increased Under Low O2 AtmosphereHisashi Kato-Noguchi, Alley E. Watada, and Ling Qi
1998
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Membrane Structural Lipid Changes in Fresh-Cut Carrots: Revisiting the "Wounding and Aging" PhenomenonG.A. Picchioni, and A.E. Watada
1998
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Freeze-Dried Spinach Powder Inhibits Growth of Listeria Species and Strains in Tryptic Soy BrothIsabelle Babic, and Alley E. Watada
1998
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Modified Atmospheres Packaging and the Fresh-cut RevolutionJames R. Gorny
May 1997
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CA '97 Vol. 5: Fresh-cut Fruits and Vegetables and MAPEdited by James R. Gorny
1997
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Quality Changes in Packaged Salad Products during StorageGloria Lopez-Galvez, Galen Peiser, Xunli Nie, Marita Cantwell
1997
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Growth of Listens MonocytogenesRestricted by Native Microorganisms and Other Properties of Fresh-Cut SpinachIsabelle Babic, A.E. Watada, and J.G. Buta
1997
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Citric Acid Reduces the Respiration of Fresh-Cut CarrotsHisashi Kato-Noguchi, and Alley E. Watada
1997
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Effects of Low-Oxygen Atmosphere on Ethanolic Fermentation in Fresh-Cut CarrotsHisashi Kato-Noguchi, and Alley E. Watada
1997
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Calcium delays senescence-related membrane lipid changes and increases net synthesis of membrane lipid components in shredded carrotsG.A. Picchioni, A.E. Watada, B.D. Whitaker, A. Reyes
1996
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Controlled Atmosphere Storage of Carrot Slices, Sticks and ShredsHidemi Izumi, Alley E. Watada, Nathanee P. Ko, Willard Douglas
1996
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Optimum O2 or CO2 Atmosphere for Storing Broccoli Florets at Various TemperaturesHidemi Izumi, Alley E. Watada, and Willard Douglas
1996
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Regulation of Glycolytic Metabolism in Fresh-Cut Carrots Under Low Oxygen AtmosphereHisashi Kato-Noguchi, and Alley E. Watada
1996
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Low-oxygen Atmosphere Increases Fructose 2,6-Bisphosphate in Fresh-Cut CarrotsHisashi Kato-Noguchi, and Alley E. Watada
1996
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Low O2 Atmospheres Affect Storage Quality of Zucchini Squash Slices Treated with CalciumHidemi Izumi, Alley E. Watada, and Willard Douglas
1996
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Changes in Microbial Populations on Fresh Cut SpinachBabic, S. Roy, A.E. Watada, W.P. Wergin
1996
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Microbial Populations of Fresh-Cut Spinach Leaves Affected by Controlled AtmospheresIsabelle Babic, A.E. Watada
1996
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Wound-induced Phenylalanine Ammonia Lyase Activity: Factors Affecting its Induction and Correlation with the Quality of Minimally Processed LettucesGloria Lopez-Galvez, Mikal Saltveit, Marita Cantwell
1996
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Factors Affecting Quality of Fresh-cut Horticultural ProductsAlley E. Watada, Nathanee P. Ko, Donna A. Minott
1996
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Calcium Treatment to Maintain Quality of Zucchini Squash SlicesHidemi Izumi, and Alley E. Watada
1995
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Quality Changes in Carrot Slices, Sticks,and Shreds Stored at Various TemperaturesHidemi Izumi, Alley E. Watada, and Nathanee P. Ko
1995
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Methods for Determining Quality of Fruits and VegetablesA.E. Watada
1995
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Membrane Lipid Metabolism, Cell Permeability, and Ultrastructural Changes in Lightly Processed CarrotsG.A. Picchioni, A.E. Watada, S. Roy, B.D. Whitaker, and W.P. Wergin
1994
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Calcium Treatments Affect Storage Quality of Shredded CarrotsHidemi Izumi, and Alley E. Watada
1994
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Sodium Chloride Treatment or Waterjet Slicing Effects on White Tissue Development of Carrot SticksYasuo Tatsumi, Alley E. Watada, and Peter P. Ling
1993
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Application of Casein-lipid Edible Film Emulsions to Reduce White blush on Minimally Processed CarrotsRoberto J. Avena-Bustillos, Luis A. Cisneros-Zevallos, John M. Krochta, Mikal E. Saltveit, Jr.
1993
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Differential Responses of Intact and Minimally Processed Lettuce to High Carbon Dioxide AtmospheresM. Mateos, D. Ke, A. Kader, and M. Cantwell
1993
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Carbon Dioxide Action on Metabolism of Organic and Amino Acide in Crisphead LettuceDangyang Ke, Mila Mateos, Jingtair Siriphanich, Chingying Li, and Adel A. Kader
1993
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Phenolic Metabolism and Ethanolic Fermentation of Intact and Cut Lettuce Exposed to CO2-Enriched AtmospheresMila Mateos, Dangyang Ke, Marita Cantwell, and Adel A. Kader
1993
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Ethylene Absorbent to Maintain Quality of Lightly Processed Fruits and VegetablesKazuhiro Abe, and Alley E. Watada
1991
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Scanning Electron Microscopy of Carrot Stick Surface to Determine Cause of White Translucent AppearanceYasuo Tatsumi, Alley E. Watada, and William P. Wergin
1991
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Physiological Activities of Partially Processed Fruits and VegetablesAlley E. Watada, Kazuhiro Abe, and Naoki Yamuchi
1990
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Nondestructive Methods of Evaluating Quality of Fresh Fruits and VegetablesAlley E. Watada
1989
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The Use of a Computer with an Instron for Textural MeasurementsJ.A. Abbott, D.R. Massie, and A.E. Watada
1982
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Effects of pH and Ethephon on Betacyanin Leakage from Beet Root DiscsMichael S. Reid, Jack L. Paul, and Roy E. Young
1980
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Measuring Quality Objectively and NondestructivelyAlley E. Watada
1973
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Sunchoke discoloration controlT. Wang, Q. Wang, F. Pupin and M.I. Cantwell
2016
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Waterjet and blade cut romaineM.I. Cantwell, A.A.M. Melo, G. Hong and S. Klose
2016
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Vitamin C modified atmospheres lettucesM.I. Cantwell, G. Hong, L. Schmidt and H. Ermen
2016
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Tomato presliced ripening conditionsM. Buccheri and M.I. Cantwell
2016
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Kale freshcut temp maturityK. Albornoz and M.I. Cantwell
2016
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Wounding responses by plant tissuesM.E. Saltveit
2016
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Modeling ammonia accumulation and color changes of arugula (Diplotaxis tenuifolia) leaves in relation to temperature, storage time and cultivarL. Mastrandrea, M.L. Amodio and M.I. Cantwell
2016
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Impact of storage temperatures and modified atmospheres on quality of fresh-peeled garlic clovesF. Tanamati, G. Hong and M.I. Cantwell
2016
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Control of red discoloration of fresh-cut sunchoke tubersT. Wang, Q. Wang, F. Pupin and M.I. Cantwell
2016
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Quality of waterjet- and blade-cut romaine saladM.I. Cantwell, A.A.M. Melo, G. Hong and S. Klose
2016
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The three responses of plant tissue to woundingM.E. Saltveit
2016
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Fresh-cut kale quality and shelf-life in relation to leaf maturity and storage temperatureK. Albornoz and M.I. Cantwell
2016
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Ammonia arugula shelflife modelingL. Mastrandrea, M.L. Amodio, and M.I. Cantwell
2016
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Garlic peeled packagedF. Tanamati, G. Hong and M.I. Cantwell
2016
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