Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables

Adams, 1989, Factors affecting the efficacy of washing procedures used in the production of prepared salads, Food Microbiol., 6, 69, 10.1016/S0740-0020(89)80039-5

Ahvenainen, 1996, New approaches in improving the shelf life of minimally processed fruit and vegetables, Trends Food Sci. Technol., 7, 179, 10.1016/0924-2244(96)10022-4

Alasalvar, 1999, Method for the static headspace analysis of carrot volatiles, Food Chem., 65, 391, 10.1016/S0308-8146(98)00202-7

Allende, 2003, Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce, Lebensm.-Wiss. u-Technol., 36, 779, 10.1016/S0023-6438(03)00100-2

Allende, 2004, Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions, Postharvest Biol. Technol., 33, 51, 10.1016/j.postharvbio.2004.03.003

Amanatidou, 1999, Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms, J. Appl. Microbiol., 86, 429, 10.1046/j.1365-2672.1999.00682.x

Anonymous, 2005. Purchase department fruit and vegetables Delhaize Group N.V.

Babic, 1992, The yeast flora of stored ready-to-use carrots and their role in spoilage, Int. J. Food Sci. Technol., 27, 473, 10.1111/j.1365-2621.1992.tb01213.x

Babic, 1996, Changes in microbial populations on fresh cut spinach, Int. J. Food Microbiol., 31, 107, 10.1016/0168-1605(96)00969-5

Barriga, 1991, Microbial changes in shredded iceberg lettuce stored under controlled atmospheres, J. Food Sci., 56, 1586, 10.1111/j.1365-2621.1991.tb08646.x

Barry-Ryan, 1998, Quality and shelf-life of fresh cut carrot slices as affected by slicing method, J. Food Sci., 63, 851, 10.1111/j.1365-2621.1998.tb17913.x

Barry-Ryan, 2000, Effects of peeling methods on the quality of ready-to-use carrot slices, Int. J. Food Sci. Technol., 35, 243, 10.1046/j.1365-2621.2000.00335.x

Bennik, 1996, Microbiology of minimally processed, modified-atmosphere packaged chicory endive, Postharvest Biol. Technol., 9, 209, 10.1016/S0925-5214(96)00049-X

Bennik, 1998, The influence of oxygen and carbon dioxide on the growth of prevalent Enterobacteriaceae and Pseudomonas species isolated from fresh and controlled-atmosphere-stored vegetables, Food Microbiol., 15, 459, 10.1006/fmic.1998.0187

Blanco, 1999, Production of pectic enzymes in yeasts, FEMS Microbiol. Lett., 175, 1, 10.1111/j.1574-6968.1999.tb13595.x

Boschetti, 1999, PTR-MS real time monitoring of the emission of volatile organic compounds during postharvest aging of berryfruit, Postharvest Biol. Technol., 17, 143, 10.1016/S0925-5214(99)00052-6

Brackett, 1999, Incidence, contributing factors, and control of bacterial pathogens in produce, Postharvest Biol. Technol., 15, 305, 10.1016/S0925-5214(98)00096-9

Brinkman, J.H.M., 2002. Zintuigen en waarneming. In: Brinkman. Proeven van succes. Houten, Keesing Noordervliet.

Brocklehurst, 1981, Properties of Pseudomonads causing spoilage of vegetables stored at low-temperature, J. Appl. Bacteriol., 50, 259, 10.1111/j.1365-2672.1981.tb00890.x

Cadwallader, 2005, Flavor and volatile metabolism in produce

Carlin, 1989, Microbiological spoilage of fresh, ready-to-use grated carrots, Sci. Aliments, 9, 371

Chang, 2000, The formation of disinfection by-products in water treated with chlorine dioxide, J. Hazard. Mater., 79, 89, 10.1016/S0304-3894(00)00184-9

Cliffe-Byrnes, 2005, The effects of cultivar and physiological age on quality and shelf-life of coleslaw mix packaged in modified atmospheres, Int. J. Food Sci. Technol., 40, 165, 10.1111/j.1365-2621.2004.00927.x

Dainty, 1996, Chemical/biochemical detection of spoilage, Int. J. Food Microbiol., 33, 19, 10.1016/0168-1605(96)01137-3

Day, 1993, Fruit and vegetables

Devlieghere, 2004, Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables, Food Microbiol., 21, 703, 10.1016/j.fm.2004.02.008

Elmore, 1997, Comparison of dynamic headspace concentration on Tenax with solid phase microextraction for the analysis of aroma volatiles, J. Agric. Food Chem., 45, 2638, 10.1021/jf960835m

Emmambux, 2003, The effect of edible coatings and polymeric packaging films on the quality of minimally processed carrots, J. Sci. Food Agric., 83, 1065, 10.1002/jsfa.1509

Everis, L., 2004. Risks of pathogens in ready-to-eat fruits, vegetables, and salads through the production process. Review No. 44. Gloucestershire, Campden & Chorleywood Food Research Association Group.

Ferreres, 1997, Phenolic metabolites in red pigmented lettuce (Lactuca sativa). Changes with minimal processing and cold storage, J. Agric. Food Chem., 45, 4249, 10.1021/jf970399j

Fleet, 1992, Spoilage yeasts, Crit. Rev. Biotechnol., 12, 1, 10.3109/07388559209069186

Forney, 2000, The composition of strawberry aroma is influenced by cultivar, maturity, and storage, Hortscience, 35, 1022, 10.21273/HORTSCI.35.6.1022

Fraaije, 1997, Analysis of conductance responses during depolymerization of pectate by soft rot Erwinia spp. and other pectolytic bacteria isolated from potato tubers, J. Appl. Microbiol., 83, 17, 10.1046/j.1365-2672.1997.d01-396.x

Francis, 1999, The microbiological safety of minimally processed vegetables, Int. J. Food Sci. Technol., 34, 1, 10.1046/j.1365-2621.1999.00253.x

García-Gimeno, 1997, Determination of ready-to-eat vegetable salad shelf life, Int. J. Food Microbiol., 36, 31, 10.1016/S0168-1605(96)01238-X

Garg, 1990, Effect of processing conditions on the microflora of fresh-cut vegetables, J. Food Prot., 53, 701, 10.4315/0362-028X-53.8.701

Gil, 1998, Modified-atmosphere packaging of minimally processed “Lollo rosso” (Lactuca sativa)—phenolic metabolites and quality changes, Z. Lebensm. Unters. Forsch., 206, 350, 10.1007/s002170050271

Giménez, 2003, Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films, Food Microbiol., 20, 231, 10.1016/S0740-0020(02)00146-6

Gomez-Lopez, 2005, Intense light pulses decontamination of minimally processed vegetables and their shelf-life, Int. J. Food Microbiol., 103, 79, 10.1016/j.ijfoodmicro.2004.11.028

Gram, 2002, Food spoilage—interactions between food spoilage bacteria, Int. J. Food Microbiol., 78, 79, 10.1016/S0168-1605(02)00233-7

Hagenmaier, 1998, A survey of the microbial population and ethanol content of bagged salad, J. Food Prot., 61, 357, 10.4315/0362-028X-61.3.357

Han, 2000, The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157:H7 to green pepper surfaces, Food Microbiol., 17, 521, 10.1006/fmic.2000.0343

Hansen, 1992, Broccoli storage under low-oxygen atmosphere: identification of higher boiling volatiles, J. Agric. Food Chem., 40, 850, 10.1021/jf00017a029

Hao, 1999, Microbiological quality and production of botulinal toxin in film-packaged broccoli, carrots, and green beans, J. Food Prot., 62, 499, 10.4315/0362-028X-62.5.499

Heimdal, 1995, Biochemical changes and sensory quality of shredded and MA-packaged iceberg lettuce, J. Food Sci., 60, 1265, 10.1111/j.1365-2621.1995.tb04570.x

Holt, 2001, Mechanisms effecting analysis of volatile flavour components by solid-phase microextraction and gas chromatography, J. Chromatogr. A, 937, 107, 10.1016/S0021-9673(01)01302-4

Hong, 2004, The effect of packaging treatment on the storage quality of minimally processed bunched onions, Int. J. Food Sci. Technol., 39, 1033, 10.1111/j.1365-2621.2004.00885.x

Howard, 1994, Quality changes in diced onions stored in film packages, J. Food Sci., 59, 110, 10.1111/j.1365-2621.1994.tb06909.x

Izumi, 1999, Electrolyzed water as a disinfectant for fresh-cut vegetables, J. Food Sci., 64, 536, 10.1111/j.1365-2621.1999.tb15079.x

Jacques, 1995, Bacterial population-dynamics and decay on leaves of different ages of ready-to-use broad-leaved endive, Int. J. Food Sci. Technol., 30, 221, 10.1111/j.1365-2621.1995.tb01374.x

Jacxsens, 2002, Temperature dependence of shelf-life as affected by microbial proliferation and sensory quality of equilibrium modified atmosphere packaged fresh produce, Postharvest Biol. Technol., 26, 59, 10.1016/S0925-5214(02)00004-2

Jacxsens, 2003, Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce, Int. J. Food Microbiol., 83, 263, 10.1016/S0168-1605(02)00376-8

Jacxsens, 2001, Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce, Int. J. Food Microbiol., 71, 197, 10.1016/S0168-1605(01)00616-X

Juven, 1985, Pectin degradation in plant-material by Leuconostoc mesenteroides, J. Appl. Bacteriol., 58, 533, 10.1111/j.1365-2672.1985.tb01708.x

Kader, A.A., Mitcham, B., 1997. Standardization of quality. Fresh-cut product: maintaining quality and safety. Postharvest Horticult Ser 10, 5.1–5.3.

Kakiomenou, 1996, Microbiological, physicochemical and organoleptic changes of shredded carrots stored under modified storage, Int. J. Food Sci. Technol., 31, 359, 10.1046/j.1365-2621.1996.00349.x

Kang, 2002, Antioxidant capacity of lettuce leaf tissue increases after wounding, J. Agric. Food Chem., 50, 7536, 10.1021/jf020721c

Kelly, 1998, Characterization of Lactococci isolated from minimally processed fresh fruit and vegetables, Int. J. Food Microbiol., 45, 85, 10.1016/S0168-1605(98)00135-4

Kim, 1999, Application of ozone for enhancing the microbiological safety and quality of foods: a review, J. Food Prot., 62, 1071, 10.4315/0362-028X-62.9.1071

King, 1989, Physiological and microbiological storage stability of minimally processed fruits and vegetables, Food Technol., 43, 132

King, 1991, Microbial flora and storage quality of partially processed lettuce, J. Food Sci., 56, 459, 10.1111/j.1365-2621.1991.tb05303.x

Klein, 1987, Nutritional consequences of minimal processing of fruits and vegetables, J. Food Qual., 10, 179, 10.1111/j.1745-4557.1987.tb00857.x

Kunzek, 1999, Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables, Z. Lebensm. Unters. Forsch., 208, 233, 10.1007/s002170050410

Lamikanra, 2005, Mechanical injury of fresh produce

Laurent, 2000, Production of pectate lyases and cellulases by Chryseomonas luteola strain MFCL0 depends on the growth temperature and the nature of the culture medium: evidence for two critical temperatures, Appl. Environ. Microbiol., 66, 1538, 10.1128/AEM.66.4.1538-1543.2000

Laurila, 2002, Minimal processing in practice: fresh fruits and vegetables

Laycock, 1991, Viscosin, a potent peptidolipid biosurfactant and phytopathogenic mediator produced by a pectolytic strain of Pseudomonas fluorescens, J. Agric. Food Chem., 39, 483, 10.1021/jf00003a011

Legnani, 2004, Effect of processing and storage conditions on the microbiological quality of minimally processed vegetables, Int. J. Food Sci. Technol., 39, 1061, 10.1111/j.1365-2621.2004.00891.x

Li, 2002, Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5 degrees C or 15 degrees C, J. Appl. Microbiol., 92, 269, 10.1046/j.1365-2672.2002.01530.x

Li, 2001, Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature, Food Microbiol., 18, 299, 10.1006/fmic.2001.0401

Liao, 1997, Biochemical characterization of pectate lyases produced by fluorescent pseudomonads associated with spoilage of fresh fruits and vegetables, J. Appl. Microbiol., 83, 10, 10.1046/j.1365-2672.1997.00158.x

López-Gálvez, 1997, Quality changes in packaged salad products during storage, Z. Lebensm. Unters. Forsch., 205, 64, 10.1007/s002170050125

López-Gálvez, 1996, The visual quality of minimally processed lettuces stored in air or controlled atmosphere with emphasis on romaine and iceberg types, Postharvest Biol. Technol., 8, 179, 10.1016/0925-5214(95)00002-X

Lund, 1992, Ecosystems in vegetable foods, J. Appl. Bacteriol., 73, S115, 10.1111/j.1365-2672.1992.tb03631.x

Magnuson, 1990, Microflora of partially processed lettuce, Appl. Environ. Microbiol., 56, 3851, 10.1128/AEM.56.12.3851-3854.1990

Martinez, 1995, The biochemistry and control of enzymatic browning, Trends Food Sci. Technol., 6, 195, 10.1016/S0924-2244(00)89054-8

Membré, 1994, Effects of temperature, pH, and NaCl on growth and pectinolytic activity of Pseudomonas marginalis, Appl. Environ. Microbiol., 60, 2017, 10.1128/AEM.60.6.2017-2022.1994

Membré, 1995, Influence of salad constituents on growth of Pseudomonas marginalis—a predictive microbiology approach, J. Appl. Bacteriol., 79, 603, 10.1111/j.1365-2672.1995.tb00943.x

Mercier, 2000, Role of leaf surface sugars in colonization of plants by bacterial epiphytes, Appl. Environ. Microbiol., 66, 369, 10.1128/AEM.66.1.369-374.2000

Moss, 1999, Spoilage problems/problems caused by fungi

Nguyen-the, 1994, The microbiology of minimally processed fresh fruits and vegetables, Crit. Rev. Food Sci. Nutr., 34, 371, 10.1080/10408399409527668

Nguyen-the, 1989, Involvement of Pseudomonads in deterioration of ready-to-use salads, Int. J. Food Sci. Technol., 24, 47, 10.1111/j.1365-2621.1989.tb00618.x

Nieuwenhuijsen, 2000, Uptake of chlorination disinfection by-products; a review and a discussion of its implications for exposure assessment in epidemiological studies, J. Expo. Anal. Environ. Epidemiol., 10, 586, 10.1038/sj.jea.7500139

Paull, 1999, Effect of temperature and relative humidity on fresh commodity quality, Postharvest Biol. Technol., 15, 263, 10.1016/S0925-5214(98)00090-8

Prakash, 2000, Effects of low-dose gamma irradiation on the shelf life and quality characteristics of cut romaine lettuce packaged under modified atmosphere, J. Food. Sci., 65, 549, 10.1111/j.1365-2621.2000.tb16046.x

Ragaert, 2006, Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7°C in air and low oxygen atmosphere, Int. J. Food Microbiol., 112, 162, 10.1016/j.ijfoodmicro.2006.06.018

Ragaert, 2006, Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage, Int. J. Food Microbiol., 108, 42, 10.1016/j.ijfoodmicro.2005.10.017

Ragaert, 2004, Nieuwe decontaminatietechnieken voor groenten en fruit, VMT, 37, 18

Ragaert, 2004, Consumer perception and choice of minimally processed vegetables and packaged fruits, Food Qual. Prefer., 15, 259, 10.1016/S0950-3293(03)00066-1

Ridley, 2001, Pectins: structure, biosynthesis, and oligogalacturonide-related signaling, Phytochemistry, 57, 929, 10.1016/S0031-9422(01)00113-3

Robbs, 1996, Causes of decay of fresh-cut celery, J. Food Sci., 61, 444, 10.1111/j.1365-2621.1996.tb14213.x

Robbs, 1996, Potential inoculum sources for decay of fresh-cut celery, J. Food Sci., 61, 449, 10.1111/j.1365-2621.1996.tb14214.x

Roura, 2000, Quality loss in minimally processed swiss chard related to amount of damaged area, Lebensm.-Wiss. u-Technol, 33, 53, 10.1006/fstl.1999.0615

Saltveit, 1999, Effect of ethylene on quality of fresh fruits and vegetables, Postharvest Biol. Technol., 15, 279, 10.1016/S0925-5214(98)00091-X

Schaller, 1998, ‘Electronic noses’ and their application to food, Lebensm.-Wiss. u-Technol., 31, 305, 10.1006/fstl.1998.0376

Schlimme, 1994, Packaging of minimally processed fruits and vegetables

Seymour, 2001, Foodborne viruses and fresh produce, J. Appl. Microbiol., 91, 759, 10.1046/j.1365-2672.2001.01427.x

Seymour, 2002, Ultrasound decontamination of minimally processed fruits and vegetables, Int. J. Food Sci. Technol., 37, 547, 10.1046/j.1365-2621.2002.00613.x

Shewfelt, 1990, Quality of fruits and vegetables, Food Technol., 44, 99

Singh, 2002, Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and Baby carrots, Lebensm.-Wiss. u-Technol., 35, 720, 10.1006/fstl.2002.0933

Sivapalasingam, 2004, Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997, J. Food Prot., 67, 2342, 10.4315/0362-028X-67.10.2342

Smyth, 1998, Modified atmosphere packaged cut iceberg lettuce: effect of temperature and O2 partial pressure on respiration and quality, J. Agric. Food Chem., 46, 4556, 10.1021/jf980208s

Smyth, 1999, An ethanol biosensor can detect low-oxygen injury in modified atmosphere packages of fresh-cut produce, Postharvest Biol. Technol., 15, 127, 10.1016/S0925-5214(98)00068-4

Snowdon, 1990, Nature of post-harvest deterioration, vol. 1

Surjadinata, 2003, Modeling wound-induced respiration of fresh-cut carrots (Daucus carota L.), J. Food Sci., 68, 2735, 10.1111/j.1365-2621.2003.tb05797.x

Takeuchi, 2001, Quantitative determination of the role of lettuce leaf structures in protecting Escherichia coli O157:H7 from chlorine disinfection, J. Food Prot., 64, 147, 10.4315/0362-028X-64.2.147

Toivonen, 1997, Non-ethylene, non-respiratory volatiles in harvested fruits and vegetables: their occurrence, biological activity and control, Postharvest Biol. Technol., 12, 109, 10.1016/S0925-5214(97)00048-3

Tomás-Barberán, 2001, Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables, J. Sci. Food Agric., 81, 853, 10.1002/jsfa.885

Tournas, 2005, Moulds and yeasts in fresh and minimally processed vegetables, and sprouts, Int. J. Food Microbiol., 99, 71, 10.1016/j.ijfoodmicro.2004.08.009

Vankerschaver, 1996, The influence of temperature and gas mixtures on the growth of the intrinsic micro-organisms on cut endive: predictive versus actual growth, Food Microbiol., 13, 427, 10.1006/fmic.1996.0049

Wakabayashi, 2000, Changes in cell wall polysaccharides during fruit ripening, J. Plant Res., 113, 231, 10.1007/PL00013932

Watada, 1996, Factors affecting quality of fresh-cut horticultural products, Postharvest Biol. Technol., 9, 115, 10.1016/S0925-5214(96)00041-5

Watada, 1999, Quality of fresh-cut produce, Postharvest Biol. Technol., 15, 201, 10.1016/S0925-5214(98)00085-4

Whitfield, 1998, Microbiology of food taints, Int. J. Food Sci. Technol., 33, 31, 10.1046/j.1365-2621.1998.00156.x

Wilkes, 2000, Sample preparation for the analysis of flavors and off-flavors in foods, J. Chromatogr. A, 880, 3, 10.1016/S0021-9673(00)00318-6

Yu, 2000, Volatile compounds from Escherichia coli O157:H7 and their absorption by strawberry fruit, J. Agric. Food Chem., 48, 413, 10.1021/jf990576b

Zagory, 1999, Effects of post-processing handling and packaging on microbial populations, Postharvest Biol. Technol., 15, 313, 10.1016/S0925-5214(98)00093-3

Zagory, 1988, Modified atmosphere packaging of fresh produce, Food Technol., 42, 70