1. Beaulieu, J. C. (2011). Factors affecting sensory quality of fresh-cut produce. In:Advances in Fresh-Cut Fruits and Vegetables Processing.(Bartin-Belloso, O. and Soliva-Fortuny, R., Eds.). CRC Press/Taylor Francis Group, Boca Raton, FL, USA. 115–144.
2. Beverly, R. B., Latimer, J. G. and Smittle, D. A. (1993). Preharvest physiological and cultural effects on postharvest quality. In:Postharvest Handling: A Systems Approach.(Shewfelt, R. L. and Prussia, S. E., Eds.). Academic Press, New York, NY, USA. 73–98.
3. FAOSTAT (2013).Crop Production.Food and Agricultural Organisation, Rome, Italy. http://faostat.fao.org/site/567/default.aspx#ancor.
4. Garcia, E. and Barrett, D. (2002). Preservative treatments for fresh-cut fruits and vegetables. In:Fresh-Cut Fruits and Vegetables. Science, Technology and Market.(Lamikanra, O., Ed.). CRC Press, Boca Raton, FL, USA. 274-310.
5. Kader, A. (2002). Quality parameters of fresh-cut fruit and vegetable products. In:Fresh-Cut Fruits and Vegetables. Science, Technology and Market.(Lamikanra, O., Ed.). CRC Press, Boca Raton, FL, USA. 20–30.