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

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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

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Essential oils: Their antibacterial properties and potential applications in foods—A review
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“However, the nutritional value may be affected during shelf-life and certain postharvest techniques should be implemented for keeping the quality of this vegetable (Artés et al., 2009).”
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“Although washing in chlorinated water helps to reduce the cross contamination of pathogens from a healthy plant surface to the infected surface (Artés et al. 2009), the effectiveness of chlorinated water onmicrobial activity is limited (Richardson et al. 1998).”
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“However, it could react with organic matter resulting in chlorine gas, chloramines and trihalomethane formation with potential carcinogenicity effects (Artés et al. 2009).”
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“It has higher oxidation power than NaOCl [19], and has 2,5 times more potential than chlorine [20].”
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Background
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Phanumong, P., Rattanapanone, N., & Haewsungcharern, M. (2015) · Chiang Mai University Journal of Natural Sciences · doi:10.12982/cmujns.2015.0070 · Cited by 6
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh‐Cut Salad Washing
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CA/MA requirements for spoilage microorganisms and human pathogens
Izumi, H. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-804599-2.00006-5 · Cited by 6
Postharvest Quality and Safety of Fresh-Cut Vegetables
Erkan, M., & YILDIRIM, I. K. (2017) · Food engineering series · doi:10.1007/978-1-4939-7018-6_8 · Cited by 6
Trends in consumers' preferences towards fresh-cut vegetables during the Covid-19 pandemic
Maesano, G., Hamam, M., Pecorino, B., Pappalardo, G., D’Amico, M., & Chinnici, G. (2022) · ECONOMIA AGRO-ALIMENTARE · doi:10.3280/ecag2022oa13283 · Cited by 5
RETRACTED: Exploring the Antimicrobial Efficacy of Low-Cost Commercial Disinfectants Utilized in the Agro-Food Industry Wash Tanks: Towards Enhanced Hygiene Practices
Moreano, F. J. C., Hernández, A. M. S., Abdo-Peralta, P., Frey, C., Peralta, L., Hernández-Allauca, A. D., Rosero-Erazo, C. R., & Toulkeridis, T. (2024) · Foods · doi:10.3390/foods13121915 · Cited by 5
Retracted
THE AUTHENTICITY OF HONEY AND ITS EFFECT ON STRAWBERRY FRUITS
Ulukanlı, Z., Öz, A. T., & Çenet, M. (2012) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.2012.00699.x · Cited by 5
Development and evaluation of a point-of-use UV appliance for fresh produce decontamination
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Plasma Treatment of Liquids
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Moisture triggered release of thymol from electrospun mats to extend shelf life of fresh tomatoes
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“…fruits and vegetables, different post-harvesting processing methods were developed to reduce the post-harvest losses in fresh fruits and vegetables (Artés et al., 2009; Kitinoja et al., 2011; Mahajan et al., 2014) Traditional preservation methods include dehydration, fermentation, thermal…”
Method
Sustainable Processing of Fresh‐Cut Fruit and Vegetables
Artés‐Hernández, F., Gómez, P. A., Aguayo, E., Tomás‐Callejas, A., & Artés, F. (2013) · Wiley eBooks · doi:10.1002/9781118634301.ch10 · Cited by 5
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Food Safety and Shelf Life Improvement of Minimally Processed Strawberries
Pequeño, F., Besil, N., Sirio, M., Barrios, S., Lema, P., Heinzen, H., & Cesio, M. V. (2023) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.3c00193 · Cited by 4
Post-Harvest Management and Value Addition in Vegetable Crops
Singh, S. K., Sharma, S., Panwar, S., Krishna, H., Singh, S. K., Bahadur, A., & Behera, T. K. (2024) · Vegetable Science · doi:10.61180/vegsci.2024.v51.spl.04 · Cited by 4
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Forney, C. F., & Yaganza, E.-S. (2011) · Elsevier eBooks · doi:10.1533/9780857092953.2.143 · Cited by 4
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Mnyandu, E., Ijabadeniyi, O. A., & Singh, S. (2015) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.14674/1120-1770/ijfs.v187 · Cited by 4
3-chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: A study using dairy proteins as a model
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Sanitation of equipment
Meireles, A., & Simões, M. V. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-804303-5.00005-5 · Cited by 6
Innovative and sustainable postharvest treatments to control physiological disorders and decay in lemon fruit during long transport and commercialization
Martínez–Hernández, G. B., Gómez, P. A., Orihuel-Iranzo, B., Bretó, J., Artés‐Hernández, F., & Artés, F. (2018) · Acta Horticulturae · doi:10.17660/actahortic.2018.1194.35 · Cited by 4
Effect of the combination of hydrothermal and atmospheric treatment on the quality and shelf life of tomato (Solanum lycopersicum L.) minimally processed
Ruiz, H., Amorós, A., & Escalona, V. H. (2021) · Scientia Horticulturae · doi:10.1016/j.scienta.2021.110737 · Cited by 4
The Microbial Metagenome of Eluates Obtained From the Surface of Broccoli Heads Subjected to Different Light Treatments
Zeng, S., Cui, J.-C., Xiong, J., Yuan, S., Yue, X., Guan, W., Gao, L., Liu, J., Zuo, J., & Wang, Q. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.820419 · Cited by 4
Effects of Plasma on Physical Properties of Water: Nanocrystalline-to-Amorphous Phase Transition and Improving Produce Washing
He, J., Rabinovich, A., Vainchtein, D. L., Fridman, A., Sales, C. M., & Shneider, M. N. (2022) · Plasma · doi:10.3390/plasma5040034 · Cited by 4
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Background
Hydrogen peroxide pre-treatment enhances antioxidant properties and free radical scavenging activities of tree bean (Parkia roxburghii G. Don) seeds and pods during storage
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Antibacterial and antiviral activities of thymol against salmonella and coliphage MS2 on grape tomatoes, both alone and in combination with organic acids and surfactants
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Nanoemulsion enhances antimicrobial efficacy of Spanish marjoram essential oil against Listeria monocytogenes and E. coli O157:H7 on spinach leaves
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UV-C Radiation Effect on the Mortality of Fruit Fly Eggs
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Effect of nitrogen concentration in the nutritional solution and harvest time on nitrate content in baby leaf Swiss chard crop in a hydroponic system
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High hydrostatic pressure treatments for keeping quality of orange vegetables smoothies
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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 › Agricultural and Biological Sciences › Food Science › 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

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