1 |
Kiura, H., K. Sano, S. Morimatsu, T. Nakano, C. Morita, M. Yamaguchi, T. Maeda, and Y. Katsuoka. 2002. Bactericidal activity of electrolyzed acid water from solution containing sodium chloride at low concentration, in comparison with that at high concentration. J. Microbiol. Methods 49: 285-293.
DOI
ScienceOn
|
2 |
Allende, A., M. V. Selma, F. Lopez-Galvez, R. Villaescusa, and M. I. Gil. 2008. Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce. Postharvest Biol. Technol. 49: 155-163.
DOI
ScienceOn
|
3 |
Kim, J. G., A. E. Yousef, and G. W. Chism. 1999. Applications of ozone for enhancing the microbiological safety and quality of foods: A review. J. Food Protec. 62: 1071-1087.
|
4 |
Kim, J. G., Y. Luo and K. C. Gross. 2004. Effect of package film on the quality of fresh-cut salad savoy. Postharvest Biol. Technol. 32: 99-107.
DOI
ScienceOn
|
5 |
Mandrell, R. E., L. Gorski, and M. T. Brandl. 2006. Attachment of microorganisms to fresh produce, pp. 33-73. In G. M. Sapers, J. R. Gorny, and A. E. Yousef (eds.). Microbiology of Fruits and Vegetables. CRC Press, Boca Raton, Florida, U.S.A.
|
6 |
Muhammad, I. A., S. Junichi, and I. Seiichiro. 2005. Application of electrolyzed water in agriculture and food industries. Food Sci. Technol. Res. 11: 135-150.
DOI
ScienceOn
|
7 |
Olmez, H. and M. Y. Akbas. 2009. Optimization of ozone treatment of fresh-cut green leaf lettuce. J. Food Eng. 90: 487-494.
DOI
ScienceOn
|
8 |
Sapers, G. M. 2001. Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products. Food Technol. Biotechnol. 39: 305-311.
|
9 |
Singh, N., R. K. Singh, A. K. Bhunia, and R. L. Stroshine. 2002. Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. LWT Food Sci. Technol. 35: 720-729.
DOI
ScienceOn
|
10 |
Skog, L. J. and C. L. Chu. 2001. Effect of ozone on qualities of fruits and vegetables in cold storage. Can. J. Plant Sci. 81: 773-778.
DOI
ScienceOn
|
11 |
Mandelova, L. and J. Totusek. 2007. Broccoli juice treated by high pressure: Chemoprotective effects of sulforaphane and indole-3-carbinol. Int. J. High Pressure Res. 27: 151-156.
DOI
ScienceOn
|
12 |
Serrano, M., D. Martinez-Romero, F. Guillen, S. Castillo, and D. Valero. 2006. Maintenance of broccoli quality and functional properties during cold storage as affected by modified atmosphere packaging. Postharvest Biol. Technol. 39: 61-68.
DOI
ScienceOn
|
13 |
Kim, J. G., A. E. Yousef, and M. A. Khadre. 2003. Ozone and its current and future application in the food industry. Adv. Food Nutr. Res. 45: 167-218.
DOI
|
14 |
Yuk, H.-G., M.-Y. Yoo, J.-W. Yoon, K.-D. Moon, D. L. Marshall, and D.-H. Oh. 2006. Effect of combined ozone and organic acid treatment for control of E. coli O157:H7 and L. monocytogenes on lettuce. J. Food Sci. 71: 83-87.
|
15 |
Hildebrand, P. D., C. F. Forney, J. Song, L. Fan, and K. B. McRae. 2008. Effect of a continuous low ozone exposure (50 nl ) on decay and quality of stored carrots. Postharvest Biol. Technol. 49: 397-402.
DOI
ScienceOn
|
16 |
Koseki, S. and I. Seichiro. 2006. Effect of ozonated water treatment on microbial control and on browning of iceberg lettuce (Lactuca sativa L.). J. Food Protect. 69: 154-160.
|
17 |
Perez-Balibrea, S., D. A. Moreno, and C. García-Viguera. 2008. Influence of light on health-promoting phytochemicals of broccoli sprouts. J. Sci. Food Agric. 88: 904-910.
DOI
ScienceOn
|
18 |
Selma, M. V., A. M. Ibañez, A. Allende, M. Cantwell, and T. Suslow. 2008. Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of E. coli O157:H7 during cutting. Food Microbiol. 25: 162-168.
DOI
ScienceOn
|
19 |
Bajji, M., J. Kinet, and S. Lutts. 2002. The use of the electrolyte method for assessing cell membrane stability as a water stress tolerance test in durum wheat. Plant Growth Regul. 36: 61-70.
DOI
ScienceOn
|
20 |
Junhua, H., T. Weiyu, H. Huakun, Z. Bolin, J. Weibo, N. Tiangui, L. Quanhong, and C. Tongyi. 2006 Physiology and quality responses of fresh-cut broccoli florets pretreated with ethanol vapor. J. Food Sci. 71: S385-S389.
DOI
ScienceOn
|
21 |
Kader, A. A. (ed.). 2002. Postharvest Technology of Horticultural Crops. 3rd Ed. University of California, Division of Agriculture and Natural Resources, Oakland, U.S.A.
|
22 |
Khadre, M. A., A. E. Yousef, and J. G. Kim. 2001. Microbiological aspects of ozone applications in food: A review. J. Food Sci. 66: 1242-1252.
DOI
ScienceOn
|
23 |
Lukasik, J., M. L. Bradley, T. M. Scott, M. Dea, A. Koo, W. Y. Hsu, J. A. Bartz, and S. R. Farrah. 2003. Reduction of poliovirus 1, bacteriophages, Salmonella Montevideo, and Escherichia coli O157:H7 on strawberries by physical and disinfectant washes. J. Food Protect. 66: 188-193.
|
24 |
Rico, D., A. B. Martín-Diana, J. M. Barat, and C. Barry-Ryan. 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends Food Sci. Technol. 18: 373-386.
DOI
ScienceOn
|
25 |
Pascual, A., I. Llorca, and A. Canut. 2007. Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities. Trends Food Sci. Technol. 18: S29-S35.
DOI
ScienceOn
|
26 |
Arvind, A. B., A. S. Robert, and A. A. Judith. 2004. Evaluation of wash treatments for survival of foodborne pathogens and maintenance of quality characteristics of fresh-cut apple slices. Food Microbiol. 21: 319-326.
DOI
ScienceOn
|
27 |
Jinhua, D., Y. Fu, and N. Wang. 2009. Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root. LWT Food Sci. Technol. 42: 654-659.
DOI
ScienceOn
|
28 |
Beltran, D., M. V. Selma, A. Marin, and M. I. Gil. 2005. Ozonated water extends the shelf life of fresh-cut lettuce. J. Agric. Food Chem. 53: 5654-5663.
DOI
ScienceOn
|
29 |
Martínez-Sánchez, A., A. Allende, R. N. Bennett, F. Ferreres, and M. I. Gil. 2006. Microbial, nutritional and sensory quality of rocket leaves as affected by different sanitizers. Postharvest Biol. Technol. 42: 86-97.
DOI
ScienceOn
|
30 |
Wang, H., H. Feng, and Y. Luo. 2004. Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Res. Int. 37: 949-956.
DOI
ScienceOn
|
31 |
Singh, N., R. K. Singh, A. K. Bhunia, and R. L. Stroshine. 2002. Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce. Food Microbiol. 19: 183-193.
DOI
ScienceOn
|
32 |
Ukuku, D. O., M. L. Bari, S. Kawamoto, and K. Isshiki. 2005. Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces. Int. J. Food Microbiol. 104: 225-233.
DOI
ScienceOn
|
33 |
Kim, J. G., Y. Luo, and Y. Tao. 2007. Effect of the sequential treatment of 1-methylcyclopropene and acidified sodium chlorite on microbial growth and quality of fresh-cut cilantro. Postharvest Biol. Technol. 46: 144-149.
DOI
ScienceOn
|
34 |
Rico, D., A. B. Martín-Diana, C. Barry-Ryan, J. M. Frias, G. T. M. Henehan, and J. M. Barat. 2008. Use of neutral electrolyzed water for quality maintenance and shelf-life extension of minimally processed lettuce. Innov. Food Sci. Emerging Technol. 9: 37-48.
DOI
ScienceOn
|
35 |
Hassenberg, K., C. Idler, E. Molloy, M. Geyer, M. Plochl, and J. Barnes. 2007. Use of ozone in a lettuce-washing process: An industrial trial. J. Sci. Food Agric. 87: 914-919.
DOI
ScienceOn
|