EDP Sciences logo
Subscriber Authentication Point
Search
Menu
All issues Volume 70 / No 2 (March-April 2015) Fruits, 70 2 (2015) 101-108 References
Free Access
Issue
Fruits
Volume 70, Number 2, March-April 2015
Page(s) 101 - 108
DOI https://doi.org/10.1051/fruits/2015003
Published online 12 March 2015
  1. Bierhals V.S., Chiumarelli M., Hubinger M.D., Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv “Perola”), J. Food Sci. 76 (2011) E62–E72. [CrossRef] [PubMed] [Google Scholar]
  2. Liu C.L., Hsu C.K., Hsu M.M., Improving the quality of fresh-cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging, Packag. Technol. Sci. 20 (2007) 337–343. [CrossRef] [Google Scholar]
  3. Montero-Calderón M., Rojas-Graü M.A.A., Aguilo-Aguayo I., Soliva-Fortuny R., Martin-Belloso O., Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus), J. Agr. Food Chem. 58 (2010) 5042–5049. [CrossRef] [Google Scholar]
  4. Galindo F.G., Sjöholm I., Rasmusson A.G., Widell S., Kaack K., Plant stress physiology: opportunities and challenges for the food industry, Crit. Rev. Food Sci. Nutr. 47 (2007) 749–763. [CrossRef] [PubMed] [Google Scholar]
  5. Bolwell G.P., Butt V.S., Davies D.R., Zimmerlin A., The origin of the oxidative burst in plants, Free Radical Res. 23 (1995) 517−532. [CrossRef] [Google Scholar]
  6. Yang H., Wu F., Cheng J., Reduced chilling injury in cucumber by nitric oxide and the antioxidant response, Food Chem. 127 (2011) 1237–1242. [CrossRef] [PubMed] [Google Scholar]
  7. Rico D., Martín-Diana A.B., Barat J.M., Barry-Ryan C., Extending and measuring the quality of fresh-cut fruit and vegetables: a review, Trends Food Sci. Technol. 18 (2007) 373–386. [CrossRef] [Google Scholar]
  8. Sandhya, Modified atmosphere packaging of fresh produce: Current status and future needs, LWT - Food Sci. Technol. 43 (2010) 381–392. [CrossRef] [Google Scholar]
  9. Martínez-Ferrer M., Harper C., Pérez-Muntoz F., Chaparro M., Modified atmosphere packaging of minimally processed mango and pineapple fruits, J. Food Sci. 67 (2002) 3365–3371. [CrossRef] [Google Scholar]
  10. Saltveit M.E., A summary of CA requirements and recommendations for vegetables, VIII International Controlled Atmosphere Research Conference 600, 2001. [Google Scholar]
  11. Zhu J.J., Pan Y.G., Influence od modified atmosphereh packaging on quality in fresh-cut pineapple, Food Res. Develop. 33 (2012) 185–187. [Google Scholar]
  12. Rojas-Graü M.A., Oms-Oliu G., Soliva-Fortuny R., Martín-Belloso O., The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review, Int. J. Food Sci. Technol. 44 (2009) 875–889. [CrossRef] [Google Scholar]
  13. Day B., High oxygen modified atmosphere packaging for fresh prepared produce, Postharvest News Inform. 7 (1996) 31–34. [Google Scholar]
  14. Day B., Novel MAP for freshly prepared fruit and vegetable products, Postharvest News Inform. 11 (2000) 27–31. [Google Scholar]
  15. Oms-Oliu G., Soliva-Fortuny R., Martin-Belloso O., Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres, J. Food Eng. 85 (2008) 401–409. [CrossRef] [Google Scholar]
  16. Zhang B.Y., Samapundo S., Pothakos V., de Baenst I., Sürengil G., Noseda B., Devlieghere F., Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple, Postharvest Biol. Technol. 86 (2013) 73–84. [CrossRef] [Google Scholar]
  17. Wszelaki A.L., Mitcham E.J., Elevated oxygen atmospheres as a decay control alternative on strawberry, HortSci. 34 (1999) 514−515. [Google Scholar]
  18. Duan X., Liu T., Zhang D., Su X., Lin H., Jiang Y., Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage, Food Res. Int. 44 (2011) 1905–1911. [CrossRef] [Google Scholar]
  19. Fridovich I., Biological effects of the superoxide radical, Arch Biochem Biophys. 247 (1986) 1–11. [CrossRef] [PubMed] [Google Scholar]
  20. Han Y.S., Food chemistry experiment guidance, China Agricultural University Press, Beijing, 1996. [Google Scholar]
  21. Soliva-Fortuny R.C., Elez-Martıìnez P., Martıìn-Belloso O., Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging, Innov. Food Sci. Emerg. Technol. 5 (2004) 215–224. [CrossRef] [Google Scholar]
  22. Wang C.T., Wang C.T., Cao Y.P., Robert Nout M.J., Sun B.G., Liu L., Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage, Eur. Food Res. Technol. 232 (2011) 851–860. [CrossRef] [Google Scholar]
  23. González-Aguilar G.A., Ruiz-Cruz S., Cruz-Valenzuela R., Rodríguez-Félix A., Wang C.Y., Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents, LWT - Food Sci. Technol. 37 (2004) 369–376. [CrossRef] [Google Scholar]
  24. Antoniolli L.R., Benedetti B.C., Sigrist J.M.M., Silveira N.F.A., Quality evaluation of fresh-cut Pérola pineapple stored in controlled atmosphere, Food Sci. Technol. (Campinas) 27 (2007) 530–534. [Google Scholar]
  25. Rocculi P., Cocci, E., Romani, S., Sacchetti, G., Rosa, M.D., Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple, Postharvest Biol. Technol. 51 (2009) 371–377. [CrossRef] [Google Scholar]
  26. Budu A., Joyce D., Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit, Anim. Prod. Sci. 43 (2003) 177–184. [CrossRef] [Google Scholar]
  27. Marrero A., Kader A.A., Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples, Postharvest Biol. Technol. 39 (2006) 163–168. [CrossRef] [Google Scholar]
  28. Wszelaki A., Mitcham E., Effects of superatmospheric oxygen on strawberry fruit quality and decay, Postharvest Biol. Technol. 20 (2000) 125–133. [CrossRef] [Google Scholar]
  29. Liu Z., Wang X., Changes in color, antioxidant, and free radical scavenging enzyme activity of mushrooms under high oxygen modified atmospheres, Postharvest Biol. Technol. 69 (2012) 1−6. [CrossRef] [Google Scholar]
  30. Limbo S., Piergiovanni L., Shelf life of minimally processed potatoes: Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning, Postharvest Biol. Technol. 39 (2006) 254–264. [CrossRef] [Google Scholar]
  31. Zheng Y., Su X., Li Q., Li S., Xi Y., Effect of high oxygen on respiration rate, polyphenol oxidase activity and quality in postharvest loquat fruits, Plant Physiol. Commun. 36 (2000) 318–320. [Google Scholar]
  32. Fernández-León M.F., Fernández-León A.M., Lozano M., Ayuso M.C., González-Gómez D., Different postharvest strategies to preserve broccoli quality during storage and shelf life: Controlled atmosphere and 1-MCP, Food Chem. 138 (2013) 564−573. [CrossRef] [PubMed] [Google Scholar]
  33. Santos J.C.B., Boas, V., de Barros E.V., Prado M.E.T., Pinheiro A.C.M., Evaluation of quality in fresh-cut “Pérola” pineapple stored under modified atmosphere, Ciêne. Agrotec. 29 (2005) 353–361. [Google Scholar]
  34. Montero-Calderón M., Rojas-Graü M.A., Martín-Belloso O., Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus), Postharvest Biol. Technol. 50 (2008) 182–189. [CrossRef] [Google Scholar]
  35. Gil M.I., Aguayo E., Kader A.A., Quality changes and nutrient retention in fresh-cut versus whole fruits during storage, J. Agr. Food Chem. 54 (2006) 4284–4296. [CrossRef] [PubMed] [Google Scholar]
  36. Fernández-León M.F., Fernández-León A.M., Lozano M., Ayuso M.C., González-Gómez D., Altered commercial controlled atmosphere storage conditions for “Parhenon” broccoli plants (Brassica oleracea L. var. italica). Influence on the outer quality parameters and on the health-promoting compounds, LWT - Food Sci. Technol. 50 (2013) 665–672. [CrossRef] [Google Scholar]
  37. Soliva-Fortuny R., Oms-Oliu G., Martín-Belloso O., Effects of ripeness stages on the storage atmosphere, color, and textural properties of minimally processed apple slices, J. Food Sci. 67 (2002) 1958–1963. [CrossRef] [Google Scholar]
  38. Raybaudi-Massilia Martínez R.M., Soliva-Fortuny R., Martín-Belloso O., Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon, Food Control. 19 (2008) 191–199. [CrossRef] [Google Scholar]
  39. Bai J., Saftner R.A., Watada A.E., Characteristics of fresh-cut honeydew (Cucumis melo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging, Postharvest Biol. Technol. 28 (2003) 349–359. [CrossRef] [Google Scholar]
  40. Amanatidou A., Slump R., Gorris L., Smid E. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots, J. Food Sci. 65 (2000) 61–66. [Google Scholar]
  41. Poubol J., Izumi H., Physiology and microbiological quality of fresh-cut mango cubes as affected by high-O2 controlled atmospheres, J. Food Sci. 70 (2005) m286–m291. [CrossRef] [Google Scholar]
  42. Jacxsens L., Devlieghere F., Van der Steen C., Debevere J., Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce, Int. J. Food Microbiol. 71 (2001) 197–210. [CrossRef] [PubMed] [Google Scholar]