Modified atmosphere packaging of pomegranate fruit and arils: a review

OJ Caleb, UL Opara, CR Witthuhn - Food and bioprocess technology, 2012 - Springer
Ongoing global drive for a healthier diet has led to a rise in demand for convenient and fresh
food produce, with high nutritional value and free of additives. Minimally fresh processed …

Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress

DM Hodges, PMA Toivonen - Postharvest Biology and Technology, 2008 - Elsevier
Abiotic stress potential has a significant impact on quality and nutritional status of fresh cut
fruits and vegetables. However, very little work has been directed to defining and …

Modeling an inventory routing problem for perishable products with environmental considerations and demand uncertainty

M Soysal, JM Bloemhof-Ruwaard, R Haijema… - International Journal of …, 2015 - Elsevier
The transition to sustainable food supply chain management has brought new key logistical
aims such as reducing food waste and environmental impacts of operations in the supply …

Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes

C Fagundes, K Moraes, MB Pérez-Gago… - Postharvest Biology and …, 2015 - Elsevier
The effects of active modified atmosphere packaging (MAP) on the postharvest quality of
cherry tomatoes stored at cold temperature (5° C) and in bi-oriented polypropylene/low …

Modified atmosphere packaging of fresh produce: Current status and future needs

Sandhya - LWT-Food Science and Technology, 2010 - Elsevier
Fresh produce is more susceptible to disease organisms because of increase in the
respiration rate after harvesting. The respiration of fresh fruits and vegetables can be …

Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes

E Aguayo, VH Escalona, F Artés - Postharvest Biology and Technology, 2006 - Elsevier
The effect of a humidified flow of ozone-enriched air applied cyclically (4±0.5 μLL− 1 of O3
for 30min every 3h) on metabolic behaviour and sensorial and microbial quality of whole …

The use of packaging techniques to maintain freshness in fresh‐cut fruits and vegetables: a review

MA Rojas‐Graü, G Oms‐Oliu… - … Journal of Food …, 2009 - Wiley Online Library
Browning and other discolourations, softening, surface dehydration, water loss,
translucency, off‐flavour and off‐odour development, as well as microbial spoilage are some …

Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes

I Odriozola-Serrano, R Soliva-Fortuny… - LWT-Food Science and …, 2008 - Elsevier
The feasibility of minimal processing and modified atmosphere packaging (5% O2+ 5%
CO2) to preserve color attributes and bioactive compounds of fresh-cut tomato from different …

Bacterial stressors in minimally processed food

V Capozzi, D Fiocco, ML Amodio, A Gallone… - International journal of …, 2009 - mdpi.com
Stress responses are of particular importance to microorganisms, because their habitats are
subjected to continual changes in temperature, osmotic pressure, and nutrients availability …

Cutting shape and storage temperature affect overall quality of fresh‐cut papaya cv.'Maradol'

J Rivera‐López, FA Vázquez‐Ortiz… - Journal of food …, 2005 - Wiley Online Library
The effect of cutting shape (cubes or slices) and storage temperature (5° C, 10° C, and 20°
C) on overall quality of fresh‐cut papaya were investigated. CO2 production, color, firmness …