Packaging and Produce Degradation 149
- Littmann, M..D., Effect of water loss on the ripening of climacteric fruits, Queensl.
J. Agr. Anim. Sci., 29, 131, 1971. - Zagory, D., Effects of post-processing handling and packaging on microbial popula-
tions, Postharv. Biol. Technol., 15, 313, 1999. - Bolin, H.R. et al., Factors affecting the storage stability of shredded lettuce, J. Food
Sci., 42, 1319, 1977. - Van Impe, J.F. et al., Predictive microbiology in a dynamic environment: A system
theory approach, Int. J. Food Microbiol., 25, 227, 1995. - Garcia-Gimeno, R. M. et al., Determination of packed green asparagus shelf-life,
Food Microbiol., 15, 191, 1998. - Guerzoni, M.E. et al., Shelf-life modeling of fresh-cut vegetables, Postharv. Biol.
Technol., 9, 195, 1996. - Jacxens, L., Devlieghere, F., and Debevere, J., Temperature dependence of shelf-life
as affected by microbial proliferation and sensory quality of equilibrium modified
atmosphere packaged fresh produce, Postharv. Biol. Technol., 26, 59, 2002. - Beuchat, L.R. and Brackett, R.E., Survival and growth of Listeria monocytogenes on
lettuce as influenced by shredding, chlorine treatment, modified atmosphere packag-
ing and temperature, J. Food Sci., 55, 755, 1990. - Delaquis, P. et al., Survival and growth of Listeria monocytogenes and Eschericihia
coli O157:H7 in ready-to-eat iceberg lettuce washed in warm chlorinated water, J.
Food Prot., 65, 459, 2002. - Li, Y. et al., Changes in appearance and natural microflora on iceberg lettuce treated
in warm, chlorinated water and then stored at refrigeration temperature, Food Micro-
biol., 18, 299, 2001. - Hagenmaier, R.D. and Baker, R.A., Low-dose irradiation of cut iceberg lettuce in
modified atmosphere packaging, J. Agric. Food Chem., 45, 2864, 1997. - Park, C.M. et al., Pathogen reduction and quality of lettuce treated with electrolyzed
oxidizing and acidified chlorinated water, J. Food Sci., 66, 1368, 2001. - Koseki, S., Fujiwara, K. and Itoh, K., Decontaminative effect of frozen acidic elec-
trolyzed water on lettuce, J. Food Prot., 65, 411, 2002. - Allende, A. and Artès, F., UV-C radiation as novel technique for keeping quality of
fresh processed “Lollo Rosso” lettuce, Food Res. Int., 36, 739, 2003. - Palou L. et al., Effects of continuous 0.3 ppm ozone exposure on decay development
and physiological responses of peaches and table grapes in cold storage, Postharv.
Biol. Technol., 24, 39, 2002. - Singh, N., Bhunia, A.K., and Stroshine, R.L., Efficacy of chlorine dioxide, ozone,
and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7
on lettuce and baby carrots, Lebensm.–Wiss. Technol., 35, 720, 2003. - Babic, I. et al., The yeast flora of stored ready-to-use carrots and their role in spoilage,
Int. J. Food Sci. Technol., 27, 473, 1992. - Barriga, M.I., Trachy, G., and Simard, R.E., Microbial changes in shredded iceberg
lettuce stored under controlled atmospheres, J. Food Sci., 56, 1586, 1991. - O’Connor-Shaw, R.E. et al., Shelf-life of minimally processed honeydew, kiwifruit,
papaya, pineapple and cantaloupe, J. Food Sci., 59, 1202, 1994. - Bennik, M.H.J. et al., Microbiology of minimally processed, modified-atmosphere
packaged chicory endive, Postharv. Biol. Technol., 9, 209, 1996. - Nguyen The, C. and Carlin, F., Alterations microbiologiques des légumes prêts à
l’emploi, Proc. 2nd Int. Conf. Plant Dis., Bordeaux, France, 1, 743, 1988. - Potter, L. et al., Survival of bacteria during oxygen limitation, Int. J. Food Microbiol.,
55, 11, 2000.