Fruits and vegetables are highly nutritious agricultural produce with tremendous human
health benefits. They are also highly perishable and as such are easily susceptible to …

Background Fruit and vegetable (F&V) harvested from plants trigger a series of stress-
related physiological processes, potentially resulting in quality deterioration and …

The growth of six bacterial species (Carnobacterium maltaromaticum, Bacillus
weihenstephanensis, Bacillus cereus, Paenibacillus spp., Leuconostoc mesenteroides and …

Estimating the shelf-life of vegetable oils is important to develop solutions to reduce spoilage
by lipid oxidation. Typically, the shelf-life is predicted by detecting secondary oxidation …

Fresh fruit and vegetable's short shelf life is one of the main obstacle to their consumption
leading to considerable food losses and wastes during the post-harvest steps. Modified …

This study established models coupling Pseudomonas fluorescens growth, respiration, and
dynamic O 2 and CO 2 change to evaluate effects of O 2/CO 2 transmission rates (OTR/CTR) …

Shelf life simulation of fresh-cut lettuce was established when packed in two commercial
packaging materials with four levels of O 2 transmission rate (OTR) from 5 to 3875 cm 3/m …

Beef meats without pretreatment (CK) or pretreated with different volume ratios of carbon
monoxide and ozone of 100% CO (T1), 2% O 3+ 98% CO (T2), 5% O 3+ 95% CO (T3) and …

The effect of carbon dioxide, temperature, and pH on growth of Listeria monocytogenes and
Pseudomonas fluorescens was studied, following a protocol to monitor microbial growth …

Packaging play a key role on food quality preservation and shelf-life increase. Even if the
link between shelf life and food loss has not yet clearly been formalized, it is generally …