Visible light as a new tool to maintain fresh-cut lettuce post-harvest quality
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference36 articles.
1. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce;Allende;Food Microbiol.,2006
2. Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions;Ayala;Int. J. Food Sci. Technol.,2009
3. Effect of visible light treatments on postharvest senescence of broccoli (Brassica oleracea L.);Büchert;J. Sci. Food Agric.,2011
4. Low-intensity light cycles improve the quality of lamb’s lettuce (Valerianella olitoria [L.] Pollich) during storage at low temperature;Braidot;Postharvest Biol. Technol.,2014
5. Heat shock treatments delay the increase in wound-induced phenylalanine ammonia-lyase activity by altering its expression, not its induction in Romaine lettuce (Lactuca sativa) tissue;Campos-Vargas;Physiol. Plant.,2005
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1. The Use of Visible LEDs as Technology to Delay Postharvest Senescence of Vegetables: A Review;Plant Molecular Biology Reporter;2024-07-22
2. Postharvest lipidomics of lettuce leaves;Postharvest Biology and Technology;2024-06
3. A novel light source for post-harvest lettuce preservation based on chlorophyll absorption spectrum;Lighting Research & Technology;2024-02-18
4. Effect of Excess Application of Nitrogenous Fertilizer on Postharvest Quality of Spinach during Storage;Journal of Food Quality;2024-01
5. UVB treatments of packaged ready-to-eat salads: Induced enhancement of quercetin derivatives in baby-leaf lettuce (Lactuca sativa L.) and wild rocket (Diplotaxis tenuifolia L.);Postharvest Biology and Technology;2024-01
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