Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries

Albors, 1998, Influence of the osmotic solution concentration on the structural and compositional profiles in dehydrated apple tissue, Vol. A, 877 2000 Aquino-Bolaños, 2000, Changes in the quality of fresh-cut jicama in relation to storage temperatures and controlled atmosphere, Journal of Food Science, 65, 1238, 10.1111/j.1365-2621.2000.tb10271.x Barat, 1998, Equilibrium in cellular food osmotic solution systems as related to structure, Journal of Food Science, 63, 836 Brecht, 1995, Physiology of lightly processed fruits and vegetables, HortScience, 30, 18, 10.21273/HORTSCI.30.1.18 Burzo, 1980, Influence of temperature level on respiratory intensity in the main vegetables varieties, Acta Horticulturae, 116, 61 Chiralt, 2003, Transport mechanisms in osmotic dehydration: the role of the structure, Food Science and Technology International, 9, 179, 10.1177/1082013203034757 Chiralt, 1999, Vacuum impregnation: a tool in minimally processing of foods, 341 Deshpande, 2002, Effect of moisture content and storage temperatue on rate of respiration of alfalfa, Biosystems Engineering, 82, 79, 10.1006/bioe.2002.0051 Escriche, 1999, Vida útil de papaya mínimamente procesada obtenida por deshidratación osmótica a vacío, Alimentaria, Octubre, 105 Ferrando, 2001, Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions, Journal of Food Engineering, 49, 115, 10.1016/S0260-8774(00)00218-1 Fito, 2000, Vacuum impregnation of plant tissues, 189 Fito, 2002, Mass transport and deformation relaxation phenomena in plant tissues, 235 Fonseca, 2002, Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages. A review, Journal of Food Engineering, 52, 99, 10.1016/S0260-8774(01)00106-6 García, 1998, Plasticized starch-based coatings to improve strawberry (Fragaria×Ananassa) quality and stability, Journal of Agricultural and Food Chemistry, 46, 3758, 10.1021/jf980014c Gorny, J. R. (2001). A summary of CA and MA requirements and recommendations for fresh-cut (minimally processed) fruits and vegetables. Postharvest horticulture series no. 22A (pp. 95–145). Davis: University of California. Haas, 1974, On rehydration and respiration of dry and partially dried vegetables, Journal of Food Science, 39, 681, 10.1111/j.1365-2621.1974.tb17956.x Karabulut, 2001, Evaluation of the use of sodium bicarbonate, potassium sorbate and yeast antagonist for decreasing posthavest decay of sweet cherries, Postharvest Biology and Technology, 23, 233, 10.1016/S0925-5214(01)00151-X Lakakul, 1999, Modeling respiration of apple slices in modified-atmosphere packages, Journal of Food Science, 64, 105, 10.1111/j.1365-2621.1999.tb09870.x Lewicki, 2001, Effect of drying on respiration of apple slices, Journal of Food Engineering, 49, 333, 10.1016/S0260-8774(00)00231-4 Lüan, L. E. (1981). Conservación química de los alimentos (pp. 25–162). Zaragoza, España: Acribia. Mahajan, 2001, Enzyme kinetics based modelling of respiration rate for apple, Journal of Agricultural Engineering Research, 79, 399, 10.1006/jaer.2001.0718 Moreno, 2000, Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries, Food Research International, 33, 609, 10.1016/S0963-9969(00)00097-1 Saltveit, 1997, Physical and physiological changes in minimally processed fruits and vegetables, 205 Salvatori, 1998, The response of some properties of fruits to vacuum impregnation, Journal of Food Process Engineering, 21, 59, 10.1111/j.1745-4530.1998.tb00439.x Shi, X. Q. (1994). Vacuum osmotic dehydration of food: Some applications in fruits preservations. Tesis doctoral, Universidad Politécnica de Valencia, España. Sofos, 1983, Sorbates, 141 Soliva-Fortuny, 2002, Effects of ripeness stages on the storage atmosphere, color and textural properties of minimally processed apple slices, Journal of Food Science, 67, 1958, 10.1111/j.1365-2621.2002.tb08752.x Talens, 2000, Kinetics and equilibrium status in osmotic dehydration of strawberry Tovar, 2001, Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration, Food Research International, 34, 207, 10.1016/S0963-9969(00)00154-X Tovar, 2001, Physiology of pre-cut mango. II. Evolution of organic acids, Food Research International, 34, 705, 10.1016/S0963-9969(01)00092-8 Watada, 1996, Factors affecting quality of fresh-cut horticultural products, Postharvest Biology Technology, 9, 115, 10.1016/S0925-5214(96)00041-5 Yao, 1992, Osmotic dehydration of strawberries in batch recirculation system, Journal of Food Quality, 15, 387, 10.1111/j.1745-4557.1992.tb00965.x Zagory, 1988, Modified atmosphere packaging of fresh produce, Food Technology, 42, 70 Zhu, 2001, Influence of oxygen, carbon dioxide, and degree of cutting on the respiration rate of rutabaga, Food Chemistry and Toxicology, 66, 30