References
- Anonymous 1996. Packaging. Food Review 23(3): 19-21.10.1016/0306-9192(95)00057-7
- Ballantyne A., Stark R., Selman J.D. 1988. Modified atmosphere packaging of shredded lettuce. Int. J. Food Sci. Technol. 23: 267 - 274.10.1111/j.1365-2621.1988.tb00578.x
- Beltran D., Selma M., V., Marin A., Gil M.I. 2005. Ozonated water extends the shelf life of fresh cut lettuce. J. Agric. Food Chem. 53: 5654-5663.10.1021/jf050359c
- Bolin H.R., Huxsoll C.C. 1991. Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce. J. Food Sci. 56(1): 61-63.
- Brecht P.E. 1980. Use of controlled atmosphere to retard deterioration of produce. Food Technol. 34: 45-50.
- Brecht J.K. 1995. Physiology of lightly processed fruits and vegetables. HortScience 30 (1): 18-22.10.21273/HORTSCI.30.1.18
- Byeong S.K., Klieber A. 1997. Quality maintenance of minimally processed Chinese cabbage with low temperature and citric acid dip. J. Sci. Food Agric. 75(1): 31-36.10.1002/(SICI)1097-0010(199709)75:1<31::AID-JSFA836>3.0.CO;2-X
- Fonseca S.C., Olivera F.R., Brecht J.K., Chau K.V. 2005. Influence of low oxygen and high carbon dioxide on shredded Galaga kale development of modified atmosphere packages. Postharvest Biol. Technol. 35(3): 279-292.
- Kang H.M., Saltveit M.E. 2002. Antioxidant capacity of lettuce leaf tissue increases after wounding. J. Agric. Food. Chem. 50: 7536-7541.10.1021/jf020721c
- Lipton W., Harris C.M. 1974. Controlled atmosphere effects on the market quality of stored broccoli (Brassica oleracea L. Italica group). J. Amer. Soc. Hort. Sci. 99: 200-205.10.21273/JASHS.99.3.200
- Lopez-Galves G., Salveit M., Cantwell M. 1996. Wound induced phenylalanine ammonia lyase activity: factors affecting its induction and correlation with the quality of minimally processed lettuces. Postharvest Biol. Technol. 9(11): 223-233.
- McDonald R.E., Risse L.A., Barmore C.R. 1990. Bagging chopped lettuce in selected permeability films. HortScience 25(6): 671-673.10.21273/HORTSCI.25.6.671
- Roura S.I., Morejra M., Ponce A., Valle C.E. 2003. Dip treatments for fresh romaine lettuce. Italian J. Food Sci. 15(3): 405-415.
- Roversi R., Masson M.L. 2004. [Quality of minimally processed crisp head lettuce packaged under modified atmosphere.] Ciencia e Agrotecnologia 28 (4): 823-830. [in Portugal with English summary]10.1590/S1413-70542004000400014
- Sanz S., Gimenez M., Olarte C. 2003. Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157:H7 in minimally processed artichokes. J. Food Protection 66(12): 2203-2209.10.4315/0362-028X-66.12.2203
- Segall K.I., Scanlon M.G. 1996. Design and analysis of a modified atmosphere package for minimally processed romaine lettuce. J. Amer. Soc. Hort. Sci. 12(4): 722-729.
- Tendaj M., Tendaj B. 1997. Przechowywanie warzyw w opakowaniach z modyfikowaną atmosferą. Przemysł Spożywczy 7: 32-34. [in Polish]
- Terdbaramee U., Ratanakhanokchai K., Kanlayanarat S. 2006. Control of postharvest browning of lychee using ascorbic acid. Acta Hort. 712: 687-691.10.17660/ActaHortic.2006.712.86
- Varoquaux P., Mazollier J., Albagnac G. 1996. The influence of raw material characteristics in the storage life of fresh-cut butterhead lettuce. Postharvest Biol. Technol. 9:127-139.10.1016/S0925-5214(96)00042-7
- Watada A.E., Ko N.P., Minott D.A. 1996. Factors affecting of fresh cut horticultural products. Postharvest Biol. Technol. 9: 115-125.10.1016/S0925-5214(96)00041-5
- Watada A.E., Qi L. 1999. Quality of fresh-cut produce. Postharvest Biol. Technol. 15: 201-205.10.1016/S0925-5214(98)00085-4
- Wen Zhong H., Uchino T., Nakamura T., Furuse N., Hamanaka D., Sorour H., Hori Y., Tanaka S. 2002. Respiration and quality of fresh-cut cabbages in modified atmosphere packaging. Kyushu University. J. Faculty of Agriculture, 47(1): 149-158.
- Yamauchi N., Watada A.E. 1993. Pigment changes in parsley leaves during storage in controlled or ethylene containing atmosphere. J. Food Sci.: 616-618, 663.
- Chiesa A., Carballo S., Cabot M. Filipini de Delfino O.S. 2001. Browning inhibition of harvested lettuce (Lactuca sativa L.). Acta Hortic. 553: 317-319.10.17660/ActaHortic.2001.553.78
- Choi Y.J., Tomas-Barberan F.A., Saltveit M.E. 2005. Wound-induced phenolic accumulation and browning in lettuce (Lactuca sativa L.) leaf tissue is reduced by exposure to n-alcohols. Postharvest Biol. Technol. 37: 47-55.10.1016/j.postharvbio.2005.03.002