Produce Degradation Pathways and Prevention

(Romina) #1

Nutrient Loss 265


Watada, A.E. and Qi, L. (1999), Quality of fresh-cut produce, Postharv. Biol. Technol., 15:201–
205.
WHO (1994), Safety and Nutritional Adequacy of Irradiated Food, World Health Organiza-
tion, Geneva.
Williams, C.H., Witherly, S.A., and Buddington, R.K. (1994), Influence of dietary neosugar
on selected bacterial groups of the human fecal microbiota, Microb. Ecol. Health
Dis., 7:91–97.
Wills, R.B.H., Scriven, F.M., and Greenfield, H. (1983), Nutrient composition of stone fruit
(Prunus spp) cultivar: Apricots, cherry, nectarine, peach and plum, J. Sci. Food Agric.,
34:1383–1389.
Winsor, G.W. and Adams, P. (1975), Changes in composition and quality of tomato fruit
throughout the season, Rep. Glasshouse Crops Res. Inst., 134:130–139.
Wrolstad, R.E. and Shallenberger, R.S. (1981), Free sugars and sorbitol in fruits: A compi-
lation from literature, J. Am. Assoc. Off. Anal. Chem., 64:91–103.
Yang, R.F., Cheng, T.S., and Shewfelt, R.L. (1990), The effect of high temperature and
ethylene treatment on the ripening of tomatoes, J. Plant Physiol., 136:368–372.
Zagory D. (1999), Effects of post-processing handling and packaging on microbial popula-
tions, Postharv. Biol. Technol., 15:313–321.
Zhang, S. and Farber, J.M. (1996), The effects of various disinfectants against Listeria
monocytogenes on fresh-cut vegetables, Food Microb., 13:311–321.

Free download pdf