Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

Artés, Francisco; Gómez, Perla; Aguayo, Encarna; Escalona, Víctor; Artés-Hernández, Francisco

doi:10.1016/j.postharvbio.2008.10.003

Cited by 393Postharvest Quality and Shelf Life ManagementListeria monocytogenes in Food SafetyMicrobial Inactivation Methods

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

Artés, Francisco, Gómez, Perla, Aguayo, Encarna, Escalona, Víctor, Artés-Hernández, Francisco·2009·Postharvest Biology and Technology

DOI 10.1016/j.postharvbio.2008.10.003

Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.1016/j.postharvbio.2008.10.003

Cites

134 of 134 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

The main reasons for fruits and vegetables market growth are growing consumer interest in ready-to-eat food and growing demand for food with higher safety standards.
“The main reasons of the market growth are a growing consumers' interest in ready to eat food (Artés, Gomez, Aguayo, Escalona, & Artés-Hernandez, 2009), and a growing demand of food with higher safety standards (James, Ngarmsak, & Rolle, 2010).”
From Emerging trends in European food, diets and food industry (2018) · cites this paper as Artés et al., 2009

Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488 · see citing works
Department of Health and Human Services
C.Miller, D., & J.Salkind, N. (2002) · Sage eBooks · doi:10.4135/9781412984386.n104 · Cited by 1,033 · see citing works
Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables
Beuchat, L. R. (2002) · Microbes and Infection · doi:10.1016/s1286-4579(02)01555-1 · Cited by 933 · see citing works
Post Harvest Technology of Horticultural Crops
Kader, A. A. (1991) · Medical Entomology and Zoology · Cited by 907 · see citing works
Application of Ozone for Enhancing the Microbiological Safety and Quality of Foods: A Review
Kim, J.-G., Yousef, A. E., & Dave, S. (1999) · Journal of Food Protection · doi:10.4315/0362-028x-62.9.1071 · Cited by 896 · see citing works
Modified atmosphere packaging of fruits and vegetables
(2006) · Stewart Postharvest Review · doi:10.2212/spr.2006.5.2 · Cited by 790 · see citing works
Use of ozone in the food industry
Güzel‐Seydim, Z. B., Greene, A. K., & Seydim, A. C. (2004) · LWT · doi:10.1016/j.lwt.2003.10.014 · Cited by 689 · see citing works
Ozone in Water Treatment: Application and Engineering
Nagarkatti, M. G. (1991) · Journal of Environmental Quality · doi:10.2134/jeq1991.00472425002000040040x · Cited by 676 · see citing works
Ozone in Water Treatment
(2019) · Routledge eBooks · doi:10.1201/9780203744635 · Cited by 657 · see citing works
New approaches in improving the shelf life of minimally processed fruit and vegetables
Ahvenainen, R. T. (1996) · Trends in Food Science & Technology · doi:10.1016/0924-2244(96)10022-4 · Cited by 572 · see citing works
Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce
Parish, M. E., Beuchat, L. R., Suslow, T. V., Harris, L. J., Garrett, E. H., Farber, J. N., & Busta, F. F. (2003) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2003.tb00033.x · Cited by 530 · see citing works
Postharvest Technology of Horticultural Crops
Awasthi, P., Singh, S. C., & Kumar, R. (2023) · CRC Press eBooks · doi:10.1201/9781032627656 · Cited by 512 · see citing works
The inhibition by CO 2 of the growth and metabolism of micro‐organisms
Dixon, N. M., & Kell, D. B. (1989) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1989.tb03387.x · Cited by 487 · see citing works
Alternative food-preservation technologies: efficacy and mechanisms
Lado, B. H., & Yousef, A. E. (2002) · Microbes and Infection · doi:10.1016/s1286-4579(02)01557-5 · Cited by 435 · see citing works
Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots
Singh, N., Singh, R. K., Bhunia, A. K., & Stroshine, R. L. (2002) · LWT · doi:10.1006/fstl.2002.0933 · Cited by 395 · see citing works
A Comparison of Different Chemical Sanitizers for Inactivating Escherichia coli O157:H7 and Listeria monocytogenes in Solution and on Apples, Lettuce, Strawberries, and Cantaloupe
Rodgers, S. L., Cash, J. N., Siddiq, M., & Ryser, E. T. (2004) · Journal of Food Protection · doi:10.4315/0362-028x-67.4.721 · Cited by 391 · see citing works
Efficacy of ozonated water against various food-related microorganisms
Restaino, L., Frampton, E. W., Hemphill, J. B., & Palnikar, P. (1995) · Applied and Environmental Microbiology · doi:10.1128/aem.61.9.3471-3475.1995 · Cited by 390 · see citing works
The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding‐Value of Fresh Fruits and Vegetables
Cisneros‐Zevallos, L. (2003) · Journal of Food Science · doi:10.1111/j.1365-2621.2003.tb12291.x · Cited by 367 · see citing works
Minimally Processed Refrigerated Fruits & Vegetables
(1994) · Springer eBooks · doi:10.1007/978-1-4615-2393-2 · Cited by 331 · see citing works
Use of ozone for food processing
Graham, D. M. (1997) · Food technology · Cited by 316 · see citing works
UV-C treatment delays postharvest senescence in broccoli florets
Costa, L., Vicente, A. R., Civello, P. M., CHAVES, A. R., & Martínez, G. A. (2006) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2005.10.012 · Cited by 312 · see citing works
Factors affecting the efficacy of washing procedures used in the production of prepared salads
Adams, M. R., Hartley, A. D., & Cox, L. J. (1989) · Food Microbiology · doi:10.1016/s0740-0020(89)80039-5 · Cited by 308 · see citing works
Effects of superatmospheric oxygen levels on postharvest physiology and quality of fresh fruits and vegetables
Kader, A. A., & Ben‐Yehoshua, S. (2000) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(00)00122-8 · Cited by 299 · see citing works
Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes
Luna-Guzmán, I., & Barrett, D. M. (2000) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(00)00079-x · Cited by 292 · see citing works
Electrolyzed Water as a Disinfectant for Fresh‐cut Vegetables
Izumi, H. (1999) · Journal of Food Science · doi:10.1111/j.1365-2621.1999.tb15079.x · Cited by 291 · see citing works
Browning of foods: control by sulfites, antioxidants, and other means
Sapers, G. M. (1993) · Food technology · Cited by 290 · see citing works
Inhibition of pathogens on fresh produce by ultraviolet energy
Yaun, B. R., Sumner, S. S., Eifert, J. D., & Marcy, J. E. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00158-2 · Cited by 280 · see citing works
Survival and Growth of Listeria monocytogenes on Lettuce as Influenced by Shredding, Chlorine Treatment, Modified Atmosphere Packaging and Temperature
Beuchat, L. R., & Brackett, R. E. (1990) · Journal of Food Science · doi:10.1111/j.1365-2621.1990.tb05222.x · Cited by 270 · see citing works
The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes
Valero, D., Valverde, J. M., Martínez‐Romero, D., Guillén, F., Castillo, S., & Serrano, M. (2006) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2006.04.011 · Cited by 269 · see citing works
Damage of yeast cells induced by pulsed light irradiation
Takeshita, K. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00509-3 · Cited by 269 · see citing works
Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce
Jacxsens, L., Devlieghere, F., der Steen, C. V., & Debevere, J. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00616-x · Cited by 257 · see citing works
Uses of ozone in drinking water treatment
Rice, R. G., Robson, C. M., Miller, G. W., & Hill, A. G. (1981) · American Water Works Association · doi:10.1002/j.1551-8833.1981.tb04637.x · Cited by 242 · see citing works
USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE
KIM, J., Yousef, A. E., & Chism, G. W. (1999) · Journal of Food Safety · doi:10.1111/j.1745-4565.1999.tb00231.x · Cited by 240 · see citing works
Minimally processed refrigerated fruits and vegetables
Ooraikul, B. (1995) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)88965-7 · Cited by 237 · see citing works
Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C
Violeta, L. R., Andrés, C. B., Allende, A., & Artés, F. (2005) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2005.04.003 · Cited by 234 · see citing works
Decontamination of Lettuce Using Acidic Electrolyzed Water
Koseki, S., Yoshida, K., Isobe, S., & Itoh, K. (2001) · Journal of Food Protection · doi:10.4315/0362-028x-64.5.652 · Cited by 232 · see citing works
Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits
ROSEN, J. C., & Kader, A. A. (1989) · Journal of Food Science · doi:10.1111/j.1365-2621.1989.tb04675.x · Cited by 229 · see citing works
Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce
Allende, A., Mcevoy, J. L., Luo, Y., Artés, F., & Wang, C. Y. (2005) · Food Microbiology · doi:10.1016/j.fm.2005.04.009 · Cited by 221 · see citing works
Comparison of Chemical Treatments to Eliminate Enterohemorrhagic Escherichia coli O157:H7 on Alfalfa Seeds
Taormina, P. J., & Beuchat, L. R. (1999) · Journal of Food Protection · doi:10.4315/0362-028x-62.4.318 · Cited by 218 · see citing works
Intense light pulses decontamination of minimally processed vegetables and their shelf-life
Gómez‐López, V. M., Devlieghere, F., Bonduelle, V., & Debevere, J. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.11.028 · Cited by 217 · see citing works
High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf‐life Extension of Minimally Processed Carrots
Amanatidou, A., Slump, R. A., Gorris, L. G. M., & Smid, E. J. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb15956.x · Cited by 216 · see citing works
Preservation of fresh-cut celery by treatment of ozonated water
Zhang, L., Lu, Z., Yu, Z., & Gao, X. (2004) · Food Control · doi:10.1016/j.foodcont.2004.03.007 · Cited by 214 · see citing works
Sporicidal action of ozone and hydrogen peroxide: a comparative study
Khadre, M. A., & Yousef, A. E. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00561-x · Cited by 208 · see citing works
Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water
Park, C. ‐., Hung, Y., Doyle, M. P., Ezeike, G. O. I., & Kim, C. (2001) · Journal of Food Science · doi:10.1111/j.1365-2621.2001.tb15216.x · Cited by 207 · see citing works
Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatments on firmness and metabolic activity
Luna-Guzmán, I., Cantwell, M. I., & Barrett, D. M. (1999) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(99)00048-4 · Cited by 197 · see citing works
Hydrogen peroxide disinfection of minimally processed fruits and vegetables
Sapers, G. M., & Simmons, G. F. (1998) · Food technology · Cited by 197 · see citing works
Ozone for control of post-harvest decay of table grapes caused byRhizopus stolonifer
Sarig, P., Zahavi, T., Zutkhi, Y., Yannai, S., LISKER, N., & Ben‐Arie, R. (1996) · Physiological and Molecular Plant Pathology · doi:10.1006/pmpp.1996.0032 · Cited by 194 · see citing works
Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions
Allende, A., Luo, Y., Mcevoy, J. L., Artés, F., & Wang, C. Y. (2004) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2004.03.003 · Cited by 190 · see citing works
Uptake of chlorination disinfection by-products; a review and a discussion of its implications for exposure assessment in epidemiological studies
Nieuwenhuijsen, M. J., Toledano, M. B., & Elliott, P. (2000) · Journal of Exposure Science & Environmental Epidemiology · doi:10.1038/sj.jea.7500139 · Cited by 189 · see citing works
Gas Exchange in Fruits
Burg, S. P., & Burg, E. A. (1965) · Physiologia Plantarum · doi:10.1111/j.1399-3054.1965.tb06946.x · Cited by 185 · see citing works
Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms
Amanatidou, A., Smid, E. J., & Gorris, L. G. M. (1999) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1999.00682.x · Cited by 179 · see citing works
UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce
Allende, A., & Artés, F. (2003) · Food Research International · doi:10.1016/s0963-9969(03)00054-1 · Cited by 175 · see citing works
A SUMMARY OF CA AND MA REQUIREMENTS AND RECOMMENDATIONS FOR FRESH-CUT (MINIMALLY PROCESSED) FRUITS AND VEGETABLES
Gorny, J. R. (2003) · Acta Horticulturae · doi:10.17660/actahortic.2003.600.92 · Cited by 175 · see citing works
Use of UV-C light to reduce Botrytis storage rot of table grapes
Nigro, F., Ippolito, A. M., & Lima, G. (1998) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(98)00009-x · Cited by 173 · see citing works
Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes
Aguayo, E., Escalona, V. H., & Artés, F. (2006) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2005.11.005 · Cited by 171 · see citing works
Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging
Beltrán, D., Selma, M. V., Tudela, J. A., & Gil, M. I. (2005) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2005.02.010 · Cited by 167 · see citing works
Application of Ultraviolet-C Light on Storage Rots and Ripening of Tomatoes
Liu, J., Stevens, C., Khan, V. A., Lu, J. Y., Wilson, C. L., Adeyeye, O., Kabwe, M. K., Pusey, P. L., Chalutz, E., Sultana, T., et al. (1993) · Journal of Food Protection · doi:10.4315/0362-028x-56.10.868 · Cited by 167 · see citing works
Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone
Wang, H., Feng, H., & Luo, Y. (2004) · Food Research International · doi:10.1016/j.foodres.2004.06.004 · Cited by 159 · see citing works
Combined Efficacy of Nisin and Pediocin with Sodium Lactate, Citric Acid, Phytic Acid, and Potassium Sorbate and EDTA in Reducing the Listeria monocytogenes Population of Inoculated Fresh-Cut Produce
Bari, M. L., Ukuku, D. O., Kawasaki, T., Inatsu, Y., Isshiki, K., & Kawamoto, S. (2005) · Journal of Food Protection · doi:10.4315/0362-028x-68.7.1381 · Cited by 157 · see citing works
Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries
der Steen, C. V., Jacxsens, L., Devlieghere, F., & Debevere, J. (2002) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(02)00005-4 · Cited by 157 · see citing works
Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes
Bari, M. L., Sabina, Y., Isobe, S., Uemura, T., & Isshiki, K. (2003) · Journal of Food Protection · doi:10.4315/0362-028x-66.4.542 · Cited by 153 · see citing works
Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables
Artés, F., Gómez, P. A., & Artés‐Hernández, F. (2007) · Food Science and Technology International · doi:10.1177/1082013207079610 · Cited by 152 · see citing works
Biochemical Changes and Sensory Quality of Shredded and MA‐Packaged Iceberg Lettuce
Heimdal, H., Kühn, B. F., Poll, L., & Larsen, L. M. (1995) · Journal of Food Science · doi:10.1111/j.1365-2621.1995.tb04570.x · Cited by 150 · see citing works
Efficacy of Electrolyzed Oxidizing Water in Inactivating Salmonella on Alfalfa Seeds and Sprouts
Kim, C., Hung, Y., Brackett, R. E., & Lin, C. (2003) · Journal of Food Protection · doi:10.4315/0362-028x-66.2.208 · Cited by 150 · see citing works
Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry
Marquenie, D., Michiels, C. W., Geeraerd, A. H., Schenk, A., Soontjens, C. C. F., van Impe, J. F. M., & Nicolaï, B. M. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00648-1 · Cited by 148 · see citing works
Postharvest handling: a systems approach.
Shewfelt, R. L., & Prussia, S. E. (1993) · Cited by 147 · see citing works
Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface Modeling
Sharma, R. R., & Demırcı, A. (2003) · Journal of Food Science · doi:10.1111/j.1365-2621.2003.tb09665.x · Cited by 144 · see citing works
Environmentally Friendly Technologies for Agricultural Produce Quality
Yeoshua, S. B. (2005) · CRC Press eBooks · doi:10.1201/9780203500361 · Cited by 144 · see citing works
Pulsed UV-light treatment of corn meal for inactivation of Aspergillus niger spores
Jun, S., Irudayaraj, J., Demırcı, A., & Geiser, D. M. (2003) · International Journal of Food Science & Technology · doi:10.1046/j.0950-5423.2003.00752.x · Cited by 140 · see citing works
Efficacy of ozone to reduce bacterial populations in the presence of food components
Güzel‐Seydim, Z. B., Bever, P. I., & Greene, A. K. (2004) · Food Microbiology · doi:10.1016/j.fm.2003.10.001 · Cited by 137 · see citing works
High oxygen modified atmosphere packaging for fresh prepared produce
Day, B. P. F. (1996) · Cited by 137 · see citing works
Biocontrol of the Food-Borne Pathogens Listeria monocytogenes and Salmonella enterica Serovar Poona on Fresh-Cut Apples with Naturally Occurring Bacterial and Yeast Antagonists
Leverentz, B., Conway, W. S., Janisiewicz, W. J., Abadías, M., Kurtzman, C. P., & Camp, M. J. (2006) · Applied and Environmental Microbiology · doi:10.1128/aem.72.2.1135-1140.2006 · Cited by 133 · see citing works
UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue
Erkan, M., Wang, C. Y., & Krizek, D. T. (2001) · Environmental and Experimental Botany · doi:10.1016/s0098-8472(00)00073-3 · Cited by 127 · see citing works
Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases
Zhang, M., Zhan, Z., Wang, S. J., & Tang, J. (2007) · LWT · doi:10.1016/j.lwt.2007.04.011 · Cited by 126 · see citing works
Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water
Baur, S., Klaiber, R., Hammes, W. P., & Carle, R. (2004) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2003.10.002 · Cited by 122 · see citing works
Elimination by ozone of Shigella sonnei in shredded lettuce and water
Selma, M. V., Beltrán, D., Allende, A., Vera, E. C., & Gil, M. I. (2006) · Food Microbiology · doi:10.1016/j.fm.2006.09.005 · Cited by 118 · see citing works
Hurdle technologies : combination treatments for food stability, safety, and quality
Leistner, L., & Gould, G. W. (2002) · doi:10.1007/978-1-4615-0743-7 · Cited by 115 · see citing works
Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo’ melon
Aguayo, E., Escalona, V. H., & Artés, F. (2008) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2007.08.001 · Cited by 112 · see citing works
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit
Rocculi, P., Romani, S., & Rosa, M. D. (2005) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2004.09.003 · Cited by 112 · see citing works
Effect of high oxygen atmospheres on fruit decay and quality in Chinese bayberries, strawberries and blueberries
Zheng, Y., Yang, Z., & Chen, X. (2007) · Food Control · doi:10.1016/j.foodcont.2007.05.011 · Cited by 111 · see citing works
Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots
Rico, D., Martín‐Diana, A. B., Frías, J. M., Baviera, J. M. B., HENEHAN, G. T. M., & Barry‐Ryan, C. (2006) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.04.032 · Cited by 105 · see citing works
Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce
Rico, D., Martín‐Diana, A. B., Frías, J. M., Henehan, G. T., & Barry‐Ryan, C. (2006) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2594 · Cited by 102 · see citing works
Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce
Allende, A., & Artés, F. (2003) · LWT · doi:10.1016/s0023-6438(03)00100-2 · Cited by 101 · see citing works
Improving the safety of fresh fruit and vegetables
Jongen, W. M. F. (2005) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845690243 · Cited by 101 · see citing works
Prediction of Microbial Growth in Fresh-Cut Vegetables Treated with Acidic Electrolyzed Water during Storage under Various Temperature Conditions
Koseki, S., & Itoh, K. (2001) · Journal of Food Protection · doi:10.4315/0362-028x-64.12.1935 · Cited by 100 · see citing works
Enriched ozone atmosphere enhances bioactive phenolics in seedless table grapes after prolonged shelf life
Artés‐Hernández, F., Aguayo, E., Artés, F., & Tomás-Barberán, F. A. (2007) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2780 · Cited by 93 · see citing works
Modeling UV-Induced Inactivation of Microorganisms on Surfaces
Gardner, D. W. M., & Shama, G. (2000) · Journal of Food Protection · doi:10.4315/0362-028x-63.1.63 · Cited by 92 · see citing works
Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce
Baur, S., Klaiber, R., Wei, H., Hammes, W. P., & Carle, R. (2005) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2005.02.002 · Cited by 89 · see citing works
Quality and Enhancement of Bioactive Phenolics in Cv. Napoleon Table Grapes Exposed to Different Postharvest Gaseous Treatments
Artés‐Hernández, F., Artés, F., & Tomás-Barberán, F. A. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030037d · Cited by 86 · see citing works
Evaluation of the efficiency of peracetic acid in the disinfection of sewage effluents
Stampi, S., Luca, G. D., & Zanetti, F. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01451.x · Cited by 85 · see citing works
Ozone inactivation of Bacillus and Clostridium spore populations and the importance of the spore coat to resistance
Foegeding, P. M. (1985) · Food Microbiology · doi:10.1016/s0740-0020(85)80005-8 · Cited by 82 · see citing works
Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
Wiley, R. C. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2393-2_3 · Cited by 81 · see citing works
Involvement of the phenylpropanoid pathway in the response of table grapes to low temperature and high CO2 levels
Sánchez-Ballesta, M. T., Romero, I., Jiménez, J. B., Orea, J. M., Ureña, Á. G., Escribano, M. I., & Merodio, C. (2007) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2007.04.001 · Cited by 79 · see citing works
The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables
Ongeng, D., Devlieghere, F., Debevere, J., Coosemans, J., & Ryckeboer, J. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2005.12.013 · Cited by 79 · see citing works
GAMMA, ELECTRON BEAM AND ULTRAVIOLET RADIATION ON CONTROL OF STORAGE ROTS AND QUALITY OF WALLA WALLA ONIONS
Lu, J. Y., Stevens, C., Yakubu, P., Loretan, P. A., & Eakin, D. E. (1988) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.1988.tb00066.x · Cited by 78 · see citing works
Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage
Martín‐Diana, A. B., Rico, D., Frías, J. M., HENEHAN, G. T. M., Mulcahy, J., Baviera, J. M. B., & Barry‐Ryan, C. (2005) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.08.037 · Cited by 77 · see citing works
Chlorination and Postharvest Disease Control
Boyette, M. D., Ritchie, D. F., Carballo, S. J., Blankenship, S. M., & Sanders, D. C. (1993) · HortTechnology · doi:10.21273/horttech.3.4.395 · Cited by 77 · see citing works
Changes in respiration of fresh-cut butterhead lettuce under controlled atmospheres using low and superatmospheric oxygen conditions with different carbon dioxide levels
Escalona, V. H., VERLINDEN, B. E., Geysen, S., & Nicolaï, B. M. (2005) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2005.09.003 · Cited by 76 · see citing works
Induced resistance of sweetpotato to Fusarium root rot by UV-C hormesis
Stevens, C., Khan, V. A., Lu, J. Y., Wilson, C. L., Chalutz, E., Droby, S., Kabwe, M. K., Haung, Z., Adeyeye, O., Pusey, L., et al. (1999) · Crop Protection · doi:10.1016/s0261-2194(99)00045-9 · Cited by 75 · see citing works
Effect of Superatmospheric Oxygen Packaging on Sensorial Quality, Spoilage, and Listeria monocytogenes and Aeromonas caviae Growth in Fresh Processed Mixed Salads
Allende, A., Jacxsens, L., Devlieghere, F., Debevere, J., & Artés, F. (2002) · Journal of Food Protection · doi:10.4315/0362-028x-65.10.1565 · Cited by 74 · see citing works
Keeping quality and safety of minimally fresh processed melon
Aguayo, E., Allende, A., & Artés, F. (2003) · European Food Research and Technology · doi:10.1007/s00217-003-0682-7 · Cited by 73 · see citing works
Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon
Oms‐Oliu, G., Raybaudi‐Massilia, R. M., Soliva‐Fortuny, R., & Martín‐Belloso, O. (2007) · Food Control · doi:10.1016/j.foodcont.2007.03.009 · Cited by 71 · see citing works
Postharvest changes in broccoli and lettuce during storage in argon, helium, and nitrogen atmospheres containing 2% oxygen
Jamie, P., & Saltveit, M. E. (2002) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(02)00006-6 · Cited by 70 · see citing works
Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce
Rico, D., Martín‐Diana, A. B., Barry‐Ryan, C., Frías, J. M., HENEHAN, G. T. M., & Baviera, J. M. B. (2007) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.05.002 · Cited by 69 · see citing works
Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables
Martín‐Diana, A. B., Rico, D., Frías, J. M., Mulcahy, J., HENEHAN, G. T. M., & Barry‐Ryan, C. (2005) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2005.08.002 · Cited by 66 · see citing works
Survival of Enterobacter sakazakii on fresh produce as affected by temperature, and effectiveness of sanitizers for its elimination
Kim, H., Ryu, J., & Beuchat, L. R. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.05.021 · Cited by 66 · see citing works
Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables
Yildiz, F. (1994) · Springer eBooks · doi:10.1007/978-1-4615-2393-2_2 · Cited by 65 · see citing works
Minimal Fresh Processing of Vegetables, Fruits and Juices
Artés, F., & Allende, A. (2005) · Elsevier eBooks · doi:10.1016/b978-012676757-5/50028-1 · Cited by 64 · see citing works
High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers
Andrés, C. B., Artés‐Hernández, F., Geysen, S., Nicolaï, B. M., & Artés, F. (2006) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2006.08.016 · Cited by 60 · see citing works
Effect of 1 and 100 kPa O2 atmospheric pretreatments of whole ‘Spartan’ apples on subsequent quality and shelf life of slices stored in modified atmosphere packages
Lu, C., & Toivonen, P. M. A. (2000) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(99)00069-1 · Cited by 53 · see citing works
Postharvest Chlorination: Basic Properties & Key Points for Effective Distribution.
Suslow, T. V. (1997) · doi:10.3733/ucanr.8003 · Cited by 53 · see citing works
Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide
Andrés, C. B., VERLINDEN, B. E., Artés‐Hernández, F., Nicolaï, B. M., & Artés, F. (2007) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2007.01.011 · Cited by 52 · see citing works
Resistance of selected strains of Pseudomonas aeruginosa to low-intensity ultraviolet radiation
Abshire, R. L., & Dunton, H. (1981) · Applied and Environmental Microbiology · doi:10.1128/aem.41.6.1419-1423.1981 · Cited by 51 · see citing works
Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce
Martín‐Diana, A. B., Rico, D., Barry‐Ryan, C., Frías, J. M., HENEHAN, G. T. M., & Baviera, J. M. B. (2007) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2007.01.013 · Cited by 48 · see citing works
Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip
Kim, B. S., & Klieber, A. (1997) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(199709)75:1 · Cited by 47 · see citing works
Inhibition of Salmonella typhimurium on Agar Medium and Poultry Skin by Ultraviolet Energy
Sumner, S. S., Wallner-Pendleton, E., Froning, G. W., & Stetson, L. E. (1996) · Journal of Food Protection · doi:10.4315/0362-028x-59.3.319 · Cited by 46 · see citing works
Shell Egg Sanitation: UV Radiation and Egg Rotation to Effectively Reduce Populations of Aerobes, Yeasts, and Molds
Kuo, F.-L., Ricke, S. C., & CAREY, J. B. (1997) · Journal of Food Protection · doi:10.4315/0362-028x-60.6.694 · Cited by 41 · see citing works
Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres
Oms‐Oliu, G., Soliva‐Fortuny, R., & Martín‐Belloso, O. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2007.08.001 · Cited by 40 · see citing works
Recovery of Foodborne Microorganisms from Potentially Lethal Radiation Damage
Lucht, L., Blank, G., & Bousa, J. (1998) · Journal of Food Protection · doi:10.4315/0362-028x-61.5.586 · Cited by 38 · see citing works
Influence of Exposure to Light on the Sensorial Quality of Minimally Processed Cauliflower
Cervera, S. A. S., Martínez, M. D. C. O., Echávarri, J. F., & Ayala, F. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00228.x · Cited by 37 · see citing works
Effect of nitrous oxide (N2O) on respiration rate, soluble sugars and quality attributes of onion bulbs Allium cepa cv. Rouge Amposta during storage
Benkeblia, N., & Varoquaux, P. (2003) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(03)00101-7 · Cited by 35 · see citing works
Induction of systemic disease resistance in carrot roots by pre-inoculation with storage pathogens
Mercier, J., & Arul, J. (1993) · Canadian Journal of Plant Pathology · doi:10.1080/07060669309501924 · Cited by 32 · see citing works
UV Irradiation, Biological Agents, and Natural Compounds for Controlling Postharvest Decay in Fresh Fruits and Vegetables
Mercier, J., & Ben‐Yehoshua, S. (2005) · CRC Press eBooks · doi:10.1201/9780203500361.sec2 · Cited by 30 · see citing works
Validation of predictive growth models describing superatmospheric oxygen effects on Pseudomonas fluorescens and Listeria innocua on fresh-cut lettuce
Geysen, S., Escalona, V. H., VERLINDEN, B. E., Aertsen, A., Geeraerd, A. H., Michiels, C. W., van Impe, J. F. M., & Nicolaï, B. M. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.04.044 · Cited by 29 · see citing works
IMPROVED STRATEGIES FOR KEEPING OVERALL QUALITY OF FRESH-CUT PRODUCE
Artés, F., Gómez, P. A., Artés‐Hernández, F., Aguayo, E., & Escalona, V. H. (2007) · Acta Horticulturae · doi:10.17660/actahortic.2007.746.27 · Cited by 26 · see citing works
Alternatives to hypochlorite washing systems for the decontamination of fresh fruit and vegetables
Betts, G., & Everis, L. (2005) · Elsevier eBooks · doi:10.1533/9781845690243.3.351 · Cited by 25 · see citing works
Modified Atmosphere Packaging of Fruits and Vegetables
Varzakas, T., & Tzia, C. (2015) · CRC Press eBooks · doi:10.1201/b19840-27 · Cited by 24 · see citing works
Modelling the effect of superatmospheric oxygen concentrations on in vitro mushroom PPO activity
Gómez, P. A., Geysen, S., VERLINDEN, B. E., Artés, F., & Nicolaï, B. M. (2006) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2629 · Cited by 21 · see citing works
OZONE TECHNOLOGY FOR SHELF LIFE EXTENSION OF FRUITS AND VEGETABLES
Skog, L. J., & Chu, C. L. (2001) · Acta Horticulturae · doi:10.17660/actahortic.2001.553.100 · Cited by 17 · see citing works
Microbial quality and browning of fresh-cut butter lettuce under superatmospheric oxygen condition
Escalona, V. H., Geysen, S., VERLINDEN, B. E., & Nicolaï, B. M. (2007) · European Journal of Horticultural Science · doi:10.1079/ejhs.2007/338669 · Cited by 16 · see citing works
HIGH OXYGEN CONCENTRATION IN COMBINATION WITH ELEVATED CARBON DIOXIDE TO AFFECT GROWTH OF FRESH-CUT PRODUCE MICRO-ORGANISMS
der Steen, C. V., Devlieghere, F., & Debevere, J. (2003) · Acta Horticulturae · doi:10.17660/actahortic.2003.599.17 · Cited by 12 · see citing works
Are Argon-enriched Atmospheres Beneficial ?
Gorny, J. R., & Agar, I. T. (1998) · Cited by 9 · see citing works
Minimally processed produce. Microbiological issues
Carlin, F., & Nguyen‐The, C. (1999) · HAL · Cited by 8 · see citing works
Untitled work
Driehuis (2000) · doi:10.1002/(sici)1097-0010(20000501)80:6

Flagged first, then by citations

2 of the 136 references couldn’t be matched to a known paper.

Sorted by citations

Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety
Ramos, B., Miller, F. A., Brandão, T. R. S., Teixeira, P. C. M., & Silva, C. L. M. (2013) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2013.07.002 · Cited by 502 · see citing works
“However, studies revealed that 80 ppm of peroxyacetic acid inwashwater is not sufficient to obtain a substantial reduction in the microbial load of fresh-cut fruits and vegetables (Artés et al., 2009; Rico et al., 2007; Sapers, 2006).”
Background
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
Liang, M., Zhang, M., Bhandari, B., & Gao, Z. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.03.005 · Cited by 416 · see citing works
Postharvest treatments of fresh produce
Mahajan, P. V., Caleb, O. J., Singh, Z., Watkins, C. B., & Geyer, M. (2014) · Philosophical Transactions of the Royal Society A Mathematical Physical and Engineering Sciences · doi:10.1098/rsta.2013.0309 · Cited by 388 · see citing works
“H2O2 possesses a bactericidal, sporicidal and inhibitory ability, owing to its property as an oxidant and being able to generate other cytotoxic oxidizing species, such as hydroxyl radicals [20].”
BackgroundInfluential
Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review
Caleb, O. J., Mahajan, P. V., Al-Said, F. A.-J., & Opara, U. L. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0932-4 · Cited by 360 · see citing works
“Martín-Belloso (2003) Advances in extending the microbiological, physico-chemical and sensory quality of fresh-cuts Fresh-cut fruitsb,c Lee and Khang (2004) Hurdle technologies and microbial safe of pickled fruit and vegetables Pickled fruit and vegetablesa–c Koopmans and Duizer (2004) Foodborne viruses Food productsa…”
BackgroundInfluential
Alternative disinfection methods to chlorine for use in the fresh-cut industry
Meireles, A., Giaouris, E. D., & Simões, M. V. (2016) · Food Research International · doi:10.1016/j.foodres.2016.01.021 · Cited by 337 · see citing works
“The UV-C (190-280 nm) light (Artés et al., 2009) is used as 696 antimicrobial as this induces DNA damages, leading to cell death (Birmpa et al., 2013).”
Background
A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation
Miller, F. A., Silva, C. L. M., & Brandão, T. R. S. (2013) · Food Engineering Reviews · doi:10.1007/s12393-013-9064-5 · Cited by 258 · see citing works
“Among them, chlorine and associated compounds are the most routinely used by the food industry [15, 80, 90].”
Background
Emerging trends in European food, diets and food industry
Santeramo, F. G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R., & Nardone, G. (2018) · Food Research International · doi:10.1016/j.foodres.2017.10.039 · Cited by 231 · see citing works
“The main reasons of the market growth are a growing consumers’ interest in ready to eat food (Artés et al., 2009), and a growing demand of food with higher safety standards (James et al., 2010).”
Background
Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables
Wilson, M. D., Stanley, R. A., Eyles, A., & Ross, T. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1375892 · Cited by 215 · see citing works
Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water
Banach, J. L., Sampers, I., Haute, S. V., & van der Fels‐Klerx, H. J. (2015) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph120808658 · Cited by 211 · see citing works
“In addition, ClO2 has shown to affect the formation of biofilms by hindering re-growth [37,67].”
Influential
Microgreens: Production, shelf life, and bioactive components
Mir, S. A., Shah, M. A., & Mir, M. M. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1144557 · Cited by 207 · see citing works
“The limited shelf life of perishable goods limits their longevity in the market due to rapid postharvest degradation dictated and controlled by the crop’s respiration rate (Artes et al., 2009).”
Background
Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing
Haute, S. V., Sampers, I., Holvoet, K., & Uyttendaele, M. (2013) · Applied and Environmental Microbiology · doi:10.1128/aem.03283-12 · Cited by 205 · see citing works
Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits
Ding, T., Ge, Z., Shi, J., Xu, Y., Jones, C. L., & Liu, D. (2014) · LWT · doi:10.1016/j.lwt.2014.09.012 · Cited by 180 · see citing works
Low UV-C illumination for keeping overall quality of fresh-cut watermelon
Artés‐Hernández, F., Robles, P. A., Gómez, P. A., Tomás‐Callejas, A., & Artés, F. (2009) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2009.09.002 · Cited by 179 · see citing works
A review of microbial biofilms of produce: Future challenge to food safety
Jahid, I. K., & Ha, S. (2012) · Food Science and Biotechnology · doi:10.1007/s10068-012-0041-1 · Cited by 154 · see citing works
“Other techniques that we have not addressed, as they are not directly related to produce biofilms, include vacuum infiltration, vapor-phase treatments, surface pasteurization, intense light pulses, super-atmospheric oxygen with modified atmospheric packaging, and innovative gas treatments (223-226).”
Background
Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods
Zhao, P., Ndayambaje, J. P., Liu, X., & Xia, X. (2020) · Food Reviews International · doi:10.1080/87559129.2020.1858859 · Cited by 150 · see citing works
“Washing and rinsing freshly harvested fruits also helps in reducing the number of microorganisms that may be present on their surface.([65]) A combination of water and disinfectants enhance the efficiency of this process.”
Background
Application of ultraviolet C technology for surface decontamination of fresh produce
Fan, X., Huang, R., & Chen, H. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.10.004 · Cited by 148 · see citing works
Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables
Baselice, A., Colantuoni, F., Lass, D. A., Nardone, G., & Stasi, A. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.01.008 · Cited by 144 · see citing works
Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables
Ali, A., Yeoh, W. K., Forney, C. F., & Siddiqui, M. W. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1339180 · Cited by 143 · see citing works
“Alteration of the DNA helix by distortion of the sugar phosphate backbone may inhibit microbial DNA replication and transcription causing cell death and mutation (Art es et al., 2009; Kim et al., 2013).”
Background
Applications of gaseous chlorine dioxide on postharvest handling and storage of fruits and vegetables – A review
Sun, X., Baldwin, E. A., & Bai, J. (2018) · Food Control · doi:10.1016/j.foodcont.2018.07.044 · Cited by 136 · see citing works
Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce—A review
Hussein, Z., Caleb, O. J., & Opara, U. L. (2015) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2015.08.003 · Cited by 134 · see citing works
Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens
Mir, S. A., Shah, M. A., Mir, M. M., Dar, B. N., Greiner, R., & Roohinejad, S. (2017) · Food Control · doi:10.1016/j.foodcont.2017.10.006 · Cited by 138 · see citing works
Postharvest quality and shelf life of radish microgreens as impacted by storage temperature, packaging film, and chlorine wash treatment
Xiao, Z., Luo, Y., Lester, G. E., Kou, L., Yang, T., & Wang, Q. (2013) · LWT · doi:10.1016/j.lwt.2013.09.009 · Cited by 130 · see citing works
Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard
Tomás‐Callejas, A., López‐Gálvez, F., Sbodio, A. O., Artés, F., Artés‐Hernández, F., & Suslow, T. V. (2011) · Food Control · doi:10.1016/j.foodcont.2011.07.022 · Cited by 130 · see citing works
“Hence, washing and disinfection is a key step that contributes to effectively reducing microbial load across the supply chain (Artés et al., 2009; Beuchat, 2000).”
Background
Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables
Mendoza, I. C., Luna, E. O., Pozo, M. D., Villavicencio-Vásquez, M., Montoya, D. C., Moran, G. C., Romero, L. G., Yépez, X., Salazar, R., Romero-Peña, M., et al. (2022) · LWT · doi:10.1016/j.lwt.2022.113714 · Cited by 122 · see citing works
Study of the Chemical Composition and Antimicrobial Activities of Ethanolic Extracts from Roots of Scutellaria baicalensis Georgi
Lu, Y., Joerger, R. D., & Wu, C. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf202741x · Cited by 119 · see citing works
Effect of ozone application during cold storage of kiwifruit on the development of stem-end rot caused by Botrytis cinerea
Minas, I. S., Karaoglanidis, G. S., Manganaris, G. Α., & VASILAKAKIS, M. D. (2010) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2010.07.002 · Cited by 117 · see citing works
UV-C treatment affects browning and starch metabolism of minimally processed lily bulb
Huang, H., Ge, Z., Limwachiranon, J., Li, L., Li, W., & Luo, Z. (2017) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2017.02.010 · Cited by 117 · see citing works
Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit
Corrêa, T. Q., Blanco, K. C., Garcia, É. B., Perez, S. L., Chianfrone, D. J., Morais, V. S., & Bagnato, V. S. (2020) · Photodiagnosis and Photodynamic Therapy · doi:10.1016/j.pdpdt.2020.101678 · Cited by 116 · see citing works
Survival and distribution of Escherichia coli on diverse fresh-cut baby leafy greens under preharvest through postharvest conditions
Tomás‐Callejas, A., López‐Velasco, G., Camacho, A. B., Artés, F., Artés‐Hernández, F., & Suslow, T. V. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.08.027 · Cited by 114 · see citing works
Bacterial Stressors in Minimally Processed Food
Capozzi, V., Fiocco, D., Amodio, M. L., Gallone, A., & Spano, G. (2009) · International Journal of Molecular Sciences · doi:10.3390/ijms10073076 · Cited by 112 · see citing works
Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review
Praeger, U., Herppich, W. B., & Hassenberg, K. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1169157 · Cited by 107 · see citing works
“ClO2 has a strong bactericidal and virucidal effect even at concentrations as low as 0.1 ppm (EPA, 1999; Artes et al., 2009) in a wide pH range (pH 3–8 against bacteria) (Aieta and Berg, 1986; Huang et al., 1997).”
BackgroundInfluential
Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe
Jiang, Y., Sokorai, K., Pyrgiotakis, G., Demokritou, P., Li, X., Mukhopadhyay, S., Jin, T. Z., & Fan, X. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.03.004 · Cited by 106 · see citing works
Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli
Martínez–Hernández, G. B., Gómez, P. A., Pradas, I., Artés, F., & Artés‐Hernández, F. (2011) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2011.06.015 · Cited by 102 · see citing works
Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum)
Alexopoulos, A., Plessas, S., Ceciu, S., Lazar, V., Mantzourani, I., Voidarou, C. C., Stavropoulou, E., & Bezirtzoglou, E. (2012) · Food Control · doi:10.1016/j.foodcont.2012.09.018 · Cited by 100 · see citing works
The use of ozone to extend the shelf‐life and maintain quality of fresh produce
Glowacz, M., Colgan, R. J., & Rees, D. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6776 · Cited by 99 · see citing works
Potassium Permanganate-Based Ethylene Scavengers for Fresh Horticultural Produce as an Active Packaging
Hernández, H., Martínez–Hernández, G. B., Ávalos-Belmontes, F., Castillo-Campohermoso, M. A., Contreras‐Esquivel, J. C., & Artés‐Hernández, F. (2019) · Food Engineering Reviews · doi:10.1007/s12393-019-09193-0 · Cited by 94 · see citing works
Biochemical characterization of a novel xylanase from Paenibacillus barengoltzii and its application in xylooligosaccharides production from corncobs
Liu, X., Liu, Y., Jiang, Z., Liu, H., Yang, S., & Yan, Q. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.05.023 · Cited by 87 · see citing works
Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli
Martínez–Hernández, G. B., Artés‐Hernández, F., Usberti, F. C. S., Gómez, P. A., García-Gómez, P., & Artés, F. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0871-0 · Cited by 86 · see citing works
“minimal processing and cooking treatments, the levels of health-promoting bioactive compounds can be altered (Moreno et al. 2006; Artés et al. 2009; López et al. 2010; Mamatha et al. 2012; Vadivambal and Jayas 2010; Cruz et al. 2011; Szymanek 2011).”
Background
Effect of <scp>UV</scp>‐C radiation on bioactive compounds of pineapple (<i>Ananas comosus</i> L. Merr.) by‐products
Freitas, A., Moldão‐Martins, M., Costa, H. S., Albuquerque, T. G., Valente, A., & Sanches‐Silva, A. (2015) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6751 · Cited by 83 · see citing works
Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality
José, J. F. B. D. S., & Vanetti, M. C. D. (2015) · LWT · doi:10.1016/j.lwt.2015.04.029 · Cited by 82 · see citing works
Recent findings in pulsed light disinfection
Kramer, B., Wunderlich, J., & Muranyi, P. (2016) · Journal of Applied Microbiology · doi:10.1111/jam.13389 · Cited by 80 · see citing works
“Thermal treatments are not applicable for meat, fish or fresh produce and the use of disinfectants like chlorine is often unwanted due to a low efficiency or the potential formation of toxic byproducts like trihalomethanes (Art es et al. 2009).”
Background
Promising applications of cold plasma for microbial safety, chemical decontamination and quality enhancement in fruits
Mir, S. A., Siddiqui, M. W., Dar, B. N., Shah, M. A., Wani, M. H., Roohinejad, S., Annor, G. A., Mallikarjunan, K., Chin, C. F., & Ali, A. (2019) · Journal of Applied Microbiology · doi:10.1111/jam.14541 · Cited by 79 · see citing works
Combination of electrolysed water, UV-C and superatmospheric O2 packaging for improving fresh-cut broccoli quality
Martínez–Hernández, G. B., Artés‐Hernández, F., Gómez, P. A., Formica, A. C., & Artés, F. (2012) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2012.09.013 · Cited by 78 · see citing works
Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce.
Poimenidou, S. V., Bikouli, V. C., Gardeli, C., Mitsi, C., Tarantilis, P., Nychas, G. J., & Skandamis, P. (2016) · Journal of food microbiology · doi:10.1016/j.ijfoodmicro.2015.12.013 · Cited by 72 · see citing works
Exposure to ozone reduces postharvest quality loss in red and green chilli peppers
Glowacz, M., & Rees, D. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.119 · Cited by 78 · see citing works
Selection Criteria for Water Disinfection Techniques in Agricultural Practices
Haute, S. V., Sampers, I., Jacxsens, L., & Uyttendaele, M. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.705360 · Cited by 79 · see citing works
Effects of UV-C treatment on inactivation of Salmonella enterica and Escherichia coli O157:H7 on grape tomato surface and stem scars, microbial loads, and quality
Mukhopadhyay, S., Ukuku, D. O., Juneja, V. K., & Fan, X. (2014) · Food Control · doi:10.1016/j.foodcont.2014.03.027 · Cited by 79 · see citing works
Advances in minimal processing of fruits and vegetables: a review
Siddiqui, M. W., Chakraborty, I., Ayala-Zavala, J. F., & Dhua, R. S. (2011) · Cited by 74 · see citing works
Effects of UV-B and UV-C combination on phenolic compounds biosynthesis in fresh-cut carrots
Formica-Oliveira, A. C., Martínez–Hernández, G. B., Díaz, V., Artés, F., & Artés‐Hernández, F. (2017) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2016.12.010 · Cited by 74 · see citing works
Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life
Pinheiro, J., Alegria, C., Abreu, M., Gonçalves, E. M., & Silva, C. L. M. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1550-0 · Cited by 73 · see citing works
Meta-analysis of the Effects of Sanitizing Treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes Inactivation in Fresh Produce
do Prado‐Silva, L., Cadavez, V., Gonzales‐Barron, U. A., Rezende, A. C. B., & Sant’Ana, A. S. (2015) · Applied and Environmental Microbiology · doi:10.1128/aem.02216-15 · Cited by 72 · see citing works
“Because of these risks, the use of SH for fresh-produce sanitation has been prohibited in some parts of the world, such as Europe (15, 77, 78).”
BackgroundInfluential
Peracetic Acid in Disinfection of Fruits and Vegetables
Zoellner, C., Aguayo-Acosta, A., Siddiqui, M. W., & Dávila-Aviña, J. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-812698-1.00002-9 · Cited by 71 · see citing works
Reduction of Salmonella enterica Contamination on Grape Tomatoes by Washing with Thyme Oil, Thymol, and Carvacrol as Compared with Chlorine Treatment
Lu, Y., & Wu, C. (2010) · Journal of Food Protection · doi:10.4315/0362-028x-73.12.2270 · Cited by 71 · see citing works
Technologies and Trends to Improve Table Olive Quality and Safety
Campus, M., Degirmencioğlu, N., & Comunian, R. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00617 · Cited by 70 · see citing works
“UV-A ranges from 315 to 400 nm;UV-B, from 280 to 315 nm, and the UV-C, from 100 to 280 nm (Prakash et al., 2000; Artés et al., 2009).”
Synergistic effects of combined ultrasound and peroxyacetic acid treatments against Cronobacter sakazakii biofilms on fresh cucumber
Bang, H.-J., Park, S. Y., Kim, S. E., Mizan, M. F. R., & Ha, S. (2017) · LWT · doi:10.1016/j.lwt.2017.05.037 · Cited by 70 · see citing works
Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves
Kang, J., & Song, K. B. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.09.019 · Cited by 69 · see citing works
Modified atmosphere packaging for food preservation
Opara, U. L., Caleb, O. J., & Belay, Z. A. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-817190-5.00007-0 · Cited by 68 · see citing works
Preservation treatment of fresh raspberries by e-beam irradiation
Elias, M. I., Madureira, J., Santos, P. M. P., Carolino, M., Margaça, F. M. A., & Verde, S. C. (2020) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2020.102487 · Cited by 68 · see citing works
Efficacy of electrolyzed water, chlorine dioxide and photocatalysis for disinfection and removal of pesticide residues from stone fruit
Calvo, H., Redondo, D., Remón, S., Venturini, M. E., & Arias, E. (2018) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2018.10.009 · Cited by 68 · see citing works
Generation of chlorine by-products in simulated wash water
Shen, C., Norris, P. R., Williams, O., Hagan, S., & Li, K. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.04.146 · Cited by 68 · see citing works
Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism
Zhou, F., Xu, D., Liu, C., Chen, C., Tian, M., & Jiang, A. (2021) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2021.111644 · Cited by 66 · see citing works
Effects of storage temperature and duration on chemical properties, proximate composition and selected bioactive components of pomegranate (Punica granatum L.) arils
O’Grady, L., Sigge, G. O., Caleb, O. J., & Opara, U. L. (2014) · LWT · doi:10.1016/j.lwt.2014.02.030 · Cited by 66 · see citing works
Quantitative study of cross-contamination with Escherichia coli, E. coli O157, MS2 phage and murine norovirus in a simulated fresh-cut lettuce wash process
Holvoet, K., Keuckelaere, A. D., Sampers, I., Haute, S. V., Stals, A., & Uyttendaele, M. (2013) · Food Control · doi:10.1016/j.foodcont.2013.09.051 · Cited by 64 · see citing works
Reducing post‐harvest losses and improving quality in sweet corn (Zea mays L.): challenges and solutions for less food waste and improved food security
Becerra‐Sanchez, F., & Taylor, G. (2021) · Food and Energy Security · doi:10.1002/fes3.277 · Cited by 63 · see citing works
“Among the most popular antimicrobials are sodium hypo-chlorite (25– 200 mg l −1 ), peroxyacetic aide (60– 80 ppm), hydrogen peroxide (only for surfaces) and citric acid (0.1– 0.5 M; Artés et al., 2009; Gil et al., 2009).”
BackgroundInfluential
Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency
Haute, S. V., Tryland, I., Veys, A. C., & Sampers, I. (2014) · Food Control · doi:10.1016/j.foodcont.2014.08.028 · Cited by 63 · see citing works
“Washing of fresh-cut lettuce is often the only 44 processing step able to reduce the microbial load (Artés et al., 2009).”
Background
Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves
Tomás‐Callejas, A., Martínez–Hernández, G. B., Artés, F., & Artés‐Hernández, F. (2010) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2010.09.013 · Cited by 62 · see citing works
Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products
Ran, Y., Qingmin, C., & Fu, M. (2019) · Food and Bioprocess Technology · doi:10.1007/s11947-019-02279-x · Cited by 61 · see citing works
Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices
Pérez-Gregório, R., González‐Barreiro, C., Rial-Otero, R., & Simal‐Gándara, J. (2011) · Food Control · doi:10.1016/j.foodcont.2011.05.028 · Cited by 60 · see citing works
Impact of light quality (white, red, blue light and UV-C irradiation) on changes in anthocyanin content and dynamics of PAL and POD activities in apical and basal spear sections of white asparagus after harvest
Huyskens-Keil, S., Eichholz-Dündar, I., Hassenberg, K., & Herppich, W. B. (2019) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2019.111069 · Cited by 59 · see citing works
Antimicrobial effectiveness of ultra-fine ozone-rich bubble mixtures for fresh vegetables using an alternating flow
USHIDA, A., Koyama, T., Nakamoto, Y., NARUMI, T., Sato, T., & HASEGAWA, T. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.03.003 · Cited by 58 · see citing works
Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli
Martínez–Hernández, G. B., Huertas, J.-P., Navarro-Rico, J., Gómez, P. A., Artés, F., Palop, A., & Artés‐Hernández, F. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.08.008 · Cited by 57 · see citing works
Strategies to enhance fresh produce decontamination using combined treatments of ultraviolet, washing and disinfectants
Huang, R., de Vries, D., & Chen, H. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.06.014 · Cited by 56 · see citing works
Monitoring spinach shelf-life with hyperspectral image through packaging films
Lara, M. A. S., Lleó, L., Iglesias, B. D., Roger, J., & Ruiz‐Altisent, M. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.06.005 · Cited by 55 · see citing works
Hyperspectral imaging and multivariate accelerated shelf life testing (MASLT) approach for determining shelf life of rocket leaves
Chaudhry, M. M. A., Amodio, M. L., Babellahi, F., Chiara, M., Amigo, J. M., & Colelli, G. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.06.017 · Cited by 55 · see citing works
“A significant increase has been observed in the consumption of minimally processed ready-to-eat foods in the last decades (Artés et al., 2009).”
Background
Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects
Inyinbor, A. A., Bello, O. S., Oluyori, A. P., Inyinbor, H. E., & Fadiji, A. E. (2018) · Food Control · doi:10.1016/j.foodcont.2018.12.008 · Cited by 55 · see citing works
Chlorine dioxide dose, water quality and temperature affect the oxidative status of tomato processing water and its ability to inactivate Salmonella
López‐Velasco, G., Tomás‐Callejas, A., Sbodio, A. O., Artés‐Hernández, F., & Suslow, T. V. (2011) · Food Control · doi:10.1016/j.foodcont.2011.12.016 · Cited by 54 · see citing works
Growth of Escherichia coli , Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on ‘Rocha’ fresh-cut pears
Graça, A., Santo, D., Quintas, C., & Nunes, C. (2017) · Food Control · doi:10.1016/j.foodcont.2017.01.017 · Cited by 54 · see citing works
Response of antioxidant system to postharvest ozone treatment in ‘Soreli’ kiwifruit
Goffi, V., Magri, A., Botondi, R., & Petriccione, M. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10055 · Cited by 54 · see citing works
An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies
Călugăr, P. C., Coldea, T. E., Salanță, L. C., Pop, C. R., Pasqualone, A., Burja-Udrea, C., Zhao, H., & Mudura, E. (2021) · Processes · doi:10.3390/pr9030502 · Cited by 53 · see citing works
“This method is effective when using a concentration of 50–200 mg/L of chlorine in water and applied for 5 to 20 min [71].”
Method
Enhanced removal of Escherichia coli O157:H7 and Listeria innocua from fresh lettuce leaves using surfactants during simulated washing
Huang, K., & Nitin, N. (2017) · Food Control · doi:10.1016/j.foodcont.2017.03.032 · Cited by 53 · see citing works
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives
Manzocco, L., Ignat, A., Anese, M., Bot, F., Calligaris, S., Valoppi, F., & Nicoli, M. C. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.09.003 · Cited by 52 · see citing works
Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves
Tomás‐Callejas, A., Otón, M., Artés, F., & Artés‐Hernández, F. (2011) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2011.11.007 · Cited by 52 · see citing works
Killer Yeasts for the Biological Control of Postharvest Fungal Crop Diseases
Díaz, M. A., Pereyra, M. M., Picón-Montenegro, E., Meinhardt, F., & Dib, J. R. (2020) · Microorganisms · doi:10.3390/microorganisms8111680 · Cited by 52 · see citing works
“Mechanic handling is an indispensable and clearly fruit-sanitary relevant factor as it affects peel integrity [19,20].”
Background
Quality of fresh‐cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments
Rodríguez‐Hidalgo, S., Artés‐Hernández, F., Gómez, P. A., Fernández, J. A., & Artés, F. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3926 · Cited by 51 · see citing works
Quality of Iceberg (Lactuca sativa L.) and Romaine (L. sativa L. var. longifolial) lettuce treated by combinations of sanitizer, surfactant, and ultrasound
Palma-Salgado, S. P., Pearlstein, A. J., Luo, Y., & Feng, H. (2013) · LWT · doi:10.1016/j.lwt.2013.11.038 · Cited by 50 · see citing works
Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables
Petri, E., Rodríguez, M. O. A., & García, S. (2015) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph120808678 · Cited by 48 · see citing works
“In some European countries including Germany, the Netherlands, Switzerland and Belgium, the use of chlorine in fresh-cut products is forbidden [10,11], due to the environmental and health risks posed.”
The practicality of using ozone with fruit and vegetables
Glowacz, M., & Rees, D. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7763 · Cited by 50 · see citing works
Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce
Guo, S., Huang, R., & Chen, H. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.06.017 · Cited by 48 · see citing works
Characterization and antimicrobial efficacy against E. coli of a helium/air plasma at atmospheric pressure created in a plastic package
Connolly, J., Valdramidis, V., Byrne, E., Karatzas, K. A. G., Cullen, P. J., Keener, K. M., & Mosnier, J.-P. (2012) · Journal of Physics D Applied Physics · doi:10.1088/0022-3727/46/3/035401 · Cited by 47 · see citing works
Green Chemistry in Protected Horticulture: The Use of Peroxyacetic Acid as a Sustainable Strategy
Carrasco, G. A., & Urrestarazu, M. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11051999 · Cited by 47 · see citing works
Sodium and Calcium Hypochlorite as Postharvest Disinfectants for Fruits and Vegetables
Mishra, V., Abrol, G. S., & Dubey, N. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-812698-1.00014-5 · Cited by 48 · see citing works
Post-harvest Management Strategies for Quality Preservation in Crops
Lalpekhlua, K., Tirkey, A., Saranya, S., & Babu, P. J. (2024) · International Journal of Vegetable Science · doi:10.1080/19315260.2024.2392551 · Cited by 46 · see citing works
“Various surfactants, detergents, and solvents are often employed in combination with chlorine to enhance its effects on microorganisms (Artés et al., 2009; Baskaran et al., 2013).”
Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm
Jemni, M., Gómez, P. A., Souza, M., Chaira, N., Ferchichi, A., Otón, M., & Artés, F. (2014) · LWT · doi:10.1016/j.lwt.2014.07.016 · Cited by 46 · see citing works
Modeling growth of Escherichia coli O157:H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging
Posada‐Izquierdo, G. D., Pérez‐Rodríguez, F., López‐Gálvez, F., Allende, A., Gil, M. I., & Zurera, G. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.12.025 · Cited by 46 · see citing works
“, 2008), RTE fruits and vegetables can represent a potential health risk due to the fact that no heat treatment is included in their production chain, and the only step aimed to reduce the microbial load are washing and sanitizing treatments (Artés et al., 2009; Beuchat, 2002).”
Background
Status and recent trends in fresh-cut fruits and vegetables
Sucheta, S., Singla, G., Chaturvedi, K., & Sandhu, P. P. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-816184-5.00002-1 · Cited by 46 · see citing works
Effect of non-conventional atmospheres and bio-based packaging on the quality and safety of Listeria monocytogenes-inoculated fresh-cut celery (Apium graveolens L.) during storage
González‐Buesa, J., Page, N., Kaminski, C. N., Ryser, E. T., Beaudry, R. M., & Almenar, E. (2014) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2014.02.005 · Cited by 45 · see citing works
The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices
Teoh, L. S., Lasekan, O., Adzahan, N. M., & Hashim, N. (2016) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2016.06.008 · Cited by 45 · see citing works
Presence of Trihalomethanes in ready-to-eat vegetables disinfected with chlorine
Coroneo, V., Carraro, V., Marras, B., Marrucci, A., Succa, S., Meloni, B., Pinna, A., Angioni, A., Sanna, A. M., & Schintu, M. (2017) · Food Additives & Contaminants Part A · doi:10.1080/19440049.2017.1382723 · Cited by 45 · see citing works
“Other countries such as Germany, Switzerland, the Netherlands, Denmark and Belgium have banned the use of chlorine in the water used to wash RTE products (Rico et al. 2007; Artés et al. 2009; Tirpanalan et al. 2011).”
Background
Effects of high‐pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life
Wu, Z., Zhang, M., & Wang, S. (2012) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.5612 · Cited by 45 · see citing works
Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli
Martínez–Hernández, G. B., Navarro-Rico, J., Gómez, P. A., Otón, M., Artés, F., & Artés‐Hernández, F. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.029 · Cited by 44 · see citing works

Technological innovations to preserve quality and safety of fresh-cut horticultural products
Artés‐Hernández, F., Gómez, P. A., Aguayo, E., & Artés-Hernández, F. (2010) · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) · Cited by 1 · see citing works
Unit Processing Operations in the Fresh-Cut Horticultural Products Industry: Quality and Safety Preservation
Artés‐Hernández, F., Gómez, P. A., & Artés, F. (2013) · Springer eBooks · doi:10.1007/978-3-7091-1640-1_3 · Cited by 10 · see citing works
Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety
Artés‐Hernández, F., Martínez–Hernández, G. B., Aguayo, E., Gómez, P. A., & Artés, F. (2017) · InTech eBooks · doi:10.5772/intechopen.69476 · Cited by 29 · see citing works
A REVIEW ON POSTHARVEST MANAGEMENT AND ADVANCES IN THE MINIMAL PROCESSING OF FRESH-CUT FRUITS AND VEGETABLES
Vivek, K., Singh, S., Ritesh, W., Mohanty, S., Baby, Z., Baite, H., Mishra, S., & Pradhan, R. C. (2019) · Journal of Microbiology Biotechnology and Food Sciences · doi:10.15414/jmbfs.2019.8.5.1178-1187 · Cited by 36 · see citing works
Emerging sanitation techniques for fresh-cuts
Alexandre, E. M. C., Brandão, T. R. S., & Silva, C. L. M. (2016) · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

Authors: Artés, F., Gómez, P., Aguayo, E., Escalona, V., & Artés-Hernández, F.
Affiliations: Universidad Politécnica de Cartagena (ES)
Corresponding author: Artés, Francisco
ORCID: Artés, Francisco
Gómez, Perla
Aguayo, Encarna
Venue: Postharvest Biology and Technology
Publisher: Elsevier BV
Published: 2009-03
Volume: 51
Issue: 3
Pages: 287-296
ISSN: 0925-5214 (ISSN-L)
DOI: 10.1016/j.postharvbio.2008.10.003
OpenAlex: W1983539705
Cited by: 393
References: 136
Citations by year: 2026: 7 · 2025: 8 · 2024: 22 · 2023: 11 · 2022: 20 · 2021: 14 · 2020: 25 · 2019: 32 · 2018: 34 · 2017: 40 · 2016: 28 · 2015: 33 · 2014: 30 · 2013: 26 · 2012: 28
FWCI: 25.47
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Postharvest Biology and Technology (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords: fresh-cut produce, sanitation, microbial spoilage, chlorine alternatives, ozone, UV-C radiation, intense light pulses, noble gases, disinfection, post-harvest losses, food safety, fruit and vegetable processing

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

Integrity signals

Claims the paper makes

Claims other papers make about this one

Cites

Cited by

Related

Record

About these checks