Postharvest Publications by Commodity

A Freshness Indicator for Leafy Greens

• Fresh-cut Vegetables

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

• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Root Crops

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

• Fresh-cut Vegetables

Damage to Intact Fruit Affects Quality of Slices from Ripened Tomatoes

• Fresh-cut Vegetables

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

• Food Safety
• Fresh-cut Fruits
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Spinach

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

• Food Safety
• Fresh-cut Vegetables
• Water Disinfection

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

• Food Safety
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Potato

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

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Nutritional Quality

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

• Fresh-cut Vegetables
• Lettuce

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

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Lettuce
• Melons

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

• Fresh-cut Vegetables
• Lettuce

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

• Food Safety
• Fresh-cut Vegetables
• Spinach

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

• Food Safety
• Fresh-cut Vegetables
• Herbs

Elucidation of the Mechanism of Enzymatic Browning Inhibition by Sodium Chlorite

• Fresh-cut Fruits
• Fresh-cut Vegetables

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

• Food Safety
• Fresh-cut Fruits
• Fresh-cut Vegetables
• Melons
• Sensory Evaluation

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

• Food Safety
• Fresh-cut Vegetables
• Lettuce

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

• Carrot
• Fresh-cut Vegetables

Enzymatic Browning and its Control in Fresh-cut Produce

• Fresh-cut Fruits
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Quality Evaluation
• Tomato

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

• Fresh-cut Vegetables
• Herbs

Thermal Degradation of Glucosinolates in Red Cabbage

• Cabbage
• Fresh-cut Vegetables
• Processed Fruits and Vegetables

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

• Food Safety
• Fresh-cut Vegetables
• Lettuce

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

• Carrot
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

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

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

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

• Fresh-cut Vegetables
• Lettuce

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

• Fresh-cut Vegetables
• Lettuce
• UV Irradiation

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

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

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

• Food Safety
• Fresh-cut Vegetables
• Herbs

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

• Carrot
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Modified Atmospheres
• Spinach

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

• Food Safety
• Fresh-cut Vegetables
• Lettuce

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

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

Heat Shock Reduces Browning of Fresh-cut Celery Petioles

• Celery
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Lettuce
• Wounding

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

• Fresh-cut Vegetables
• Lettuce
• Wounding

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

• Fresh-cut Vegetables
• Lettuce

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

• Broccoli
• Fresh-cut Vegetables
• Lettuce

Antioxidant Capacity of Lettuce Leaf Tissue Increases after Wounding

• Fresh-cut Vegetables
• Lettuce

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

• Fresh-cut Fruits
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables

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

• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Lettuce

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

• Fresh-cut Vegetables
• Jicama
• Modified Atmospheres

Quality of Fresh-cut Produce

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Quality Evaluation

Quality Control of Minimally-Processed Vegetables

• Fresh-cut Vegetables

Fresh-cut Products from Chilling Sensitive Commodities

• Fresh-cut Vegetables
• Jicama

Measuring Temperature of Fresh Cut Products

• Fresh-cut Vegetables

Heat-Shock and Fresh Cut Lettuce

• Fresh-cut Vegetables
• Lettuce

Phenylalanine Ammonia Lyase Inhibitors Control Browning of Cut Lettuce

• Fresh-cut Vegetables
• Lettuce

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

• Broccoli
• Fresh-cut Vegetables

Glycolysis of Carrot Shreds Increased Under Low O₂ Atmosphere

• Carrot
• Fresh-cut Vegetables

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

• Carrot
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Spinach

Modified Atmospheres Packaging and the Fresh-cut Revolution

• Fresh-cut Vegetables

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

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Modified Atmospheres
• Packaging

Quality Changes in Packaged Salad Products during Storage

• Fresh-cut Vegetables

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

Citric Acid Reduces the Respiration of Fresh-Cut Carrots

• Carrot
• Fresh-cut Vegetables

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

• Carrot
• Fresh-cut Vegetables

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

• Carrot
• Fresh-cut Vegetables

Controlled Atmosphere Storage of Carrot Slices, Sticks and Shreds

• Carrot
• Fresh-cut Vegetables

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

• Broccoli
• Fresh-cut Vegetables

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

• Carrot
• Fresh-cut Vegetables

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

• Carrot
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Squash

Changes in Microbial Populations on Fresh Cut Spinach

• Fresh-cut Vegetables
• Spinach

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

• Fresh-cut Vegetables
• Spinach

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

• Fresh-cut Vegetables
• Lettuce

Factors Affecting Quality of Fresh-cut Horticultural Products

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Quality Evaluation

Calcium Treatment to Maintain Quality of Zucchini Squash Slices

• Fresh-cut Vegetables
• Squash

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

• Carrot
• Fresh-cut Vegetables

Methods for Determining Quality of Fruits and Vegetables

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Quality Evaluation

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

• Carrot
• Fresh-cut Vegetables

Calcium Treatments Affect Storage Quality of Shredded Carrots

• Carrot
• Fresh-cut Vegetables

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

• Carrot
• Fresh-cut Vegetables

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

• Fresh-cut Vegetables

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

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres

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

• Fresh-cut Vegetables
• Lettuce

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

• Fresh-cut Vegetables
• Lettuce

Ethylene Absorbent to Maintain Quality of Lightly Processed Fruits and Vegetables

• Fresh-cut Fruits
• Fresh-cut Vegetables

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

• Carrot
• Fresh-cut Vegetables

Physiological Activities of Partially Processed Fruits and Vegetables

• Fresh-cut Fruits
• Fresh-cut Vegetables

Nondestructive Methods of Evaluating Quality of Fresh Fruits and Vegetables

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Quality Evaluation

The Use of a Computer with an Instron for Textural Measurements

• Fresh-cut Fruits
• Fresh-cut Vegetables
• Quality Evaluation

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

• Fresh-cut Vegetables

Measuring Quality Objectively and Nondestructively

• Fresh-cut Vegetables
• Fruit Ripening
• Quality Evaluation

Sunchoke discoloration control

• Fresh-cut Vegetables
• Root Crops

Waterjet and blade cut romaine

• Fresh-cut Vegetables
• Lettuce

Vitamin C modified atmospheres lettuces

• Fresh-cut Vegetables
• Lettuce
• Modified Atmospheres
• Nutritional Quality

Tomato presliced ripening conditions

• Fresh-cut Vegetables
• Tomato

Kale freshcut temp maturity

• Collard and Kale
• Fresh-cut Vegetables

Wounding responses by plant tissues

• Fresh-cut Vegetables
• Wounding

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

• Fresh-cut Vegetables
• Storage

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

• Fresh-cut Vegetables
• Garlic
• Modified Atmospheres
• Storage

Control of red discoloration of fresh-cut sunchoke tubers

• Fresh-cut Vegetables
• Modified Atmospheres
• Respiration

Quality of waterjet- and blade-cut romaine salad

• Fresh-cut Vegetables
• Lettuce

The three responses of plant tissue to wounding

• Carrot
• Fresh-cut Vegetables
• Lettuce
• Wounding

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

• Collard and Kale
• Fresh-cut Vegetables
• Storage

Ammonia arugula shelflife modeling

• Fresh-cut Vegetables
• Storage

Garlic peeled packaged

• Fresh-cut Vegetables
• Garlic