1. Intermittent warming reduces chilling injury and decay of tomato fruit;Artés;J. Food Sci.,1994
2. Keeping quality of fresh-cut tomato;Artés;Postharvest Biol. Technol.,1999
3. Effects of controlled atmospheres on microbial spoilage, electrolyte leaks and sugar content of fresh-‘ready-to-use’ grated carrots;Carlin;Int. J. Food Sci. Technol.,1990
4. CTIFL, 1994.Guide des bonnes pratiques des végétaux prêts à l'emploi. Document du Centre Technique Interprofessional des Fruits et Lègumes, Paris, France.
5. Inhibition of lycopene synthesis in tomato pericarp tissue by inhibitors of ethylene biosynthesis and reversal with applied ethylene;Edwards;J. Am. Soc. Hort. Sci.,1983