 | MICROBIOLOGICAL QUALITY CONSIDERATIONS FOR THE READY-TO-EAT FRESH PRODUCE INDUSTRY (R. Premier, J. Jaeger, B. Tomkins) |
| FRESH-CUT MARKET POTENTIAL AND CHALLENGES IN FAR-EAST ASIA (J.G. Kim) |
| TRENDS OF FRESH-CUT VEGETABLES IN JAPAN (T. Shiina, Y. Hasegawa) |
| CURRENT STATUS OF THE FRESH-CUT PRODUCE INDUSTRY AND SANITIZING TECHNOLOGIES IN JAPAN (H. Izumi) |
| NEW INNOVATIONS IN THE PACKAGING OF FRESH-CUT PRODUCE (C.F. Forney) |
| A STOCHASTIC MODEL TO EVALUATE THE EFFECT OF PRODUCT AND PACKAGE VARIABILITY IN SUPER ATMOSPHERIC OXYGEN MAP DESIGN FOR FRESH CUT BUTTER HEAD LETTUCE (B.E. Verlinden, S. Geysen, B.M. Nicolaï) |
| ATMOSPHERIC COMPOSITIONS, RESPIRATION RATE AND QUALITY OF FRESH-CUT CABBAGES IN ACTIVE MODIFIED ATMOSPHERE PACKAGING (W.Z. Hu, A.L. Jiang, K. Pang, H.P. Qi) |
| EFFECT OF TEMPERATURE AND GAS COMPOSITION ON QUALITY OF GARLIC BULBS (D. Nei, N. Nakamura, H. Umehara, P. Roy, H. Okadome, Y. Ishikawa, T. Shiina) |
| MODEL-DRIVEN DEVELOPMENT OF MICROPERFORATED ACTIVE MODIFIED-ATMOSPHERE PACKAGING FOR FRESH-CUT PRODUCE (V. Rodov, B. Horev, G. Goldman, Y. Vinokur, S. Fishman) |
| RESPONSE OF DIFFERENT PACKAGING MATERIALS AND CHEMICALS ON THE SHELF LIFE OF STRAWBERRY (FRAGARIA ANANASSA DUCH.) AND CORRELATION BETWEEN DIFFERENT TRAITS (K.S. Kirad, S. Barche, A. Dash, R.K. Sharma) |
| NEW APPROACHES ON IMPROVING THE QUALITY AND SAFETY OF FRESH CUT FRUITS AND VEGETABLES (X. Zhang) |
| MANAGING FOOD SAFETY RISKS IN THE FRESH-CUT INDUSTRY (L.R. Beuchat) |
| QUALITY ASSURANCE AND SAFETY CONSIDERATION FOR FRESH-CUT PRODUCE (W.C. Hurst) |
| UP-DATE AND TWENTY FIVE YEARS GLOBAL PREDICTIONS OF RAPID DETECTION OF MICROBES IN FRESH AND FRESH-CUT PRODUCE (D.Y.C. Fung) |
| PRODUCE SURFACE CHARACTERISTICS AFFECT PRODUCT QUALITY AND SAFETY (H. Wang, H. Feng, Y. Luo, A. Zhang) |
| SANITARY DESIGN OF FRESH-CUT PROCESSING PLANTS (L. Lipschutz) |
| SANITATION DESIGN OF FRESH-CUT PROCESSING AND PLANT PROCESSING (A. Turatti) |
| MICROBIAL SAFETY OF FRESH-CUT VEGETABLES (D. O¿Beirne) |
| THE EFFECT OF THE DECONTAMINATION PROCESS ON THE MICROBIAL AND NUTRITIONAL QUALITY OF FRESH-CUT VEGETABLES (I. Vandekinderen, J. Van Camp, B. De Meulenaer, K. Veramme, Q. Denon, P. Ragaert, F. Devlieghere) |
| BIOTECHNOLOGICAL APPROACHES TO IMPROVING QUALITY AND SAFETY OF FRESH-CUT FRUIT AND VEGETABLE PRODUCTS (V. Rodov) |
| AN ELECTROCHEMICAL DNA SENSOR FOR THE DETECTION OF CHLOROPHYLLASE GENE EXPRESSION IN FRESH CUT BROCCOLI (P. Chaumpluk, N. Hadthamard, T. Kosakul, S. Kanlayanarat, E. Tamiya) |
| GENOMIC APPROACHES - INNOVATIVE TOOLS TO IMPROVE QUALITY OF FRESH CUT PRODUCE (A. Granell, C. Pons, C. Martí, J. Forment, C. Royo, T.M. Gradziel, C.P. Peace, E. Ogundiwin, C.H. Crisosto) |
| CHALLENGES FACING THE INDUSTRY AND SCIENTIFIC COMMUNITY IN MAINTAINING QUALITY AND SAFETY OF FRESH-CUT PRODUCE (Y. Luo) |
| AN INTEGRATED TECHNOLOGY INCLUDING 1-MCP TO ENSURE QUALITY RETENTION AND CONTROL OF MICROBIOLOGY IN FRESH AND FRESH-CUT FRUIT PRODUCTS AT NON-IDEAL STORAGE TEMPERATURES (P.M.A. Toivonen, C. Lu) |
| HOT WATER RINSING AND BRUSHING TECHNOLOGY FOR THE FRESH-CUT INDUSTRY (E. Fallik, V. Rodov, B. Horev, S. Sela, S. Alkalai-Tuvia, Y. Vinokur) |
| USE OF NITRIC OXIDE TO REDUCE SURFACE BROWNING OF FRESH CUT LETTUCE AND APPLE SLICES (R.B.H. Wills, P. Pristijono, J.B. Golding) |
| IMPROVED STRATEGIES FOR KEEPING OVERALL QUALITY OF FRESH-CUT PRODUCE (F. Artés, P. Gómez, F. Artés-Hernández, E. Aguayo, V. Escalona) |
| CAROTENOIDS IN WATERMELON AND MANGO (P. Perkins-Veazie) |
| ROLE OF MINIMALLY PROCESSED FRUIT AND VEGETABLES ON THE DIET OF THE CONSUMERS IN THE XXIST CENTURY (A. Rocha, A.M.M.B. Morais) |
| CULTIVATION MANAGEMENT ON THE FARM INFLUENCES POSTHARVEST QUALITY AND SAFETY (S. Nicola, E. Fontana) |
| EFFECT OF HARVEST AGE AND PROCESSING ON SOME OF THE BIOCHEMICAL DEGRADATIONS OF READY TO EAT CHINESE CABBAGE (BRASSICA CAMPESTRIS L. SSP. PEKINENSIS LOUR.) DURING CHILLED STORAGE (A.E. Catalano, S. Spinale, O. Peluso, R.N. Barbagallo, G. Spagna, D. Scuderi, G. Noto) |
| NON-DESTRUCTIVE DETERMINATION OF NITRATE ION IN LEAF STALKS OF BRASSICA CHINENSIS USING VISIBLE-NEAR INFRARED SPECTROSCOPY: POTENTIAL FOR SAMPLE TEMPERATURE COMPENSATION (H. Ito, S. Morimoto) |
| EFFECT OF NUTRIENT SOLUTION CONCENTRATION ON QUALITY OF RADISH (RAPHANUS SATIVUS L.) GROWN ON A FLOATING SYSTEM (A. Salerno, F. Pierandrei, S. Rinaldi, P. Sequi, E. Rea, M. Valentini, G. Colla, Y. Rouphael, F. Saccardo) |
| EFFECT OF PRE-STORAGE AT LOW TEMPERATURE ON QUALITY OF DURIAN PULP STORED AT MARKET DISPLAY CONDITIONS (S. Ahmad Tarmizi, M. Pauziah, P. Mohd Salleh, S.L. Tham) |
| CACL2 AFFECTING QUALITY AND AROMA VOLATILES OF FRESH-CUT 'MALAY' SAPODILLA (P. Poonsawat, H. Nimitkeatkai, A. Uthairatanakij, S. Kanlayanarat, C. Wongs-Aree) |
| OXIDATIVE BEHAVIOUR OF FRESH-CUT 'FUJI' APPLES TREATED WITH CHEMICAL STABILIZERS (C. Larrigaudière, D. Ubach, G. Oms-Oliu, O. Martín-Belloso) |
| EFFECT OF METHYL JASMONATE ON CHILLING INJURY OF OKRA POD (N. Boontongto, V. Srilaong, A. Uthairatanakij, C. Wongs-Aree, K. Aryusuk) |
| EFFECTS OF 1-MCP ON PHYSICO-CHEMICAL CHANGES OF READY-TO-EAT DURIAN 'MON-THONG' (T. Sudto, A. Uthairatanakij) |
| EFFECTS OF CACL2 DIPS AND HEAT TREATMENTS ON QUALITY AND SHELF-LIFE OF SHREDDED GREEN PAPAYA (P. Kakaew, H. Nimitkeatkai, V. Srilaong, S. Kanlayanarat) |
| POSTHARVEST BEHAVIOR OF BUTTERHEAD LETTUCE MINIMALLY PROCESSED (A. León, D. Frezza, V. Logegaray, A. Chiesa) |
| EFFECT OF LEAF MATURITY ON CHILLING INJURY SENSITIVITY OF READY-TO-COOK SWEET BASIL (OCIMUM BASILICUM L.) (N. Pongprasert, V. Srilaong) |
| CHANGES IN WOUND-INDUCED ETHYLENE PRODUCTION AND ACC OXIDASE IN FRESH-CUT SQUASH (W.Z. Hu, A.L. Jiang, H.P. Qi, K. Pang) |
| RESPIRATION AND QUALITY OF FRESH-CUT CABBAGES IN MODIFIED ATMOSPHERE PACKAGING (W.Z. Hu, A.L. Jiang, S.I. Tanaka) |
| CHANGES IN ETHYLENE PRODUCTION, RESPIRATION AND POLYPHENOL OXIDASE OF FRESH-CUT APPLE (W.Z. Hu, K. Pang, A.L. Jiang, M.X. Tian) |
| EFFECT OF HEAT TREATMENT ON MG-DECHELATION ACTIVITY IN RELATION TO CHLOROPHYLL DEGRADATION DURING STORAGE OF BROCCOLI FLORETS (S. Kaewsuksaeng, S. Kanlayanarat, N. Yamauchi, M. Shigyo) |
| SALINITY INDUCED STRESS EFFECTS ON BIOMASS, PHOTOSYNTHETIC RATE, AND ROS-SCAVENGING ENZYMES ACCUMULATION OF PHASEOLUS VULGARIS L. (P.B.S. Gama, K. Tanaka, Z. Ahmed, K. El Siddig) |
| RESPIRATORY CHARACTERISTICS AND CHANGES IN QUALITY OF GARLAND CHRYSANTHEMUM (CHRYSANTHEMUM CORONARIUM) DURING SIMULATED DISTRIBUTION CONDITIONS (E. Yasunaga, S. Yoshida, G. Furue, T. Uchino) |
| STUDY ON BIOFILM FORMATION OF BACTERIA ISOLATED FROM CUCUMBER FRUITS (D. Hamanaka, A. Niihara, H. Umezaki, T. Uchino) |
| EFFECTS OF HOT WATER AND SODIUM HYPOCHLORITE TREATMENTS ON SURVIVAL OF SALMONELLA SPP. AND QUALITIES OF FRESH-CUT PINEAPPLE (S. Manuwong, A. Uthairatanakij, P. Jitaree) |
| ANTIFUNGAL ACTIVITY OF VANILLIN ON FRESH-CUT TROPICAL FRUITS (M. Ngarmsak) |
| STORAGE QUALITY OF FRESH-CUT LETTUCE TREATED WITH OZONATED WATER AND STORED IN HIGH CO2 MODIFIED ATMOSPHERE PACKAGING (J. Poubol, M. Inada, Y. Takiguchi, H. Izum) |
| EFFECTS OF HYDROCOOLING AND CHITOSAN COATING ON BROWNING AND PHYSIOLOGICAL CHANGES IN FRESH-CUT ROSE APPLE (W. Worakeeratikul, V. Srilaong, A. Uthairatanakij, P. Jitareerat) |
| EFFECT OF WHEY PROTEIN CONCENTRATE ON QUALITY AND BIOCHEMICAL CHANGES IN FRESH-CUT ROSE APPLE (W. Worakeeratikul, V. Srilaong, A. Uthairatanakij, P. Jitareerat) |
| COMPARISON OF ACTIVE AND PASSIVE MODIFIED ATMOSPHERES ON QUALITY OF SHREDDED GREEN PAPAYA (V. Srilaong, C. Chansamrankul) |
| QUALITY OF FRESH-CUT GUAVA (PSIDIUM GUAJAVA L.) AS AFFECTED BY CHITOSAN TREATMENT (C. Thommohaway, S. Kanlayanarat, A. Uthairatanakij, P. Jitareerat) |
| EFFECTS OF SUCROSE FATTY ACID ESTER ON THE QUALITY OF FRESH-CUT GUAVA (PSIDIUM GUAJAVA) (C. Thommohaway, A. Uthairatanakij, P. Jitareerat) |
| ACTIVE MODIFIED ATMOSPHERES AFFECTING QUALITY OF HOLY BASIL (C. Wongs-Aree, C. Jirapong) |
| ENZYMATIC DEGRADATIONS ON FRESH-CUT EGGPLANTS DIFFERENTLY PACKAGED (A.E. Catalano, A. Schilirò, A. Todaro, R. Palmeri, G. Spagna) |
| CHANGE OF QUALITY ON PACKAGING METHODS OF MINIMALLY PROCESSED FRESH-CUT LETTUCE (H.S. Cha, A.R. Youn, B.S. Kim) |
| TRENDS OF FRESH CUT PRODUCE IN THAI RETAIL MARKETS FOR IDENTIFICATION OF PACKAGING FOR SHREDDED GREEN PAPAYA (K. Sa-nguanpuag, S. Kanlayanarat, K. Tanprasert) |
| THE APPLICATION OF SHORT TERM CA STORAGE IN RETAIL PACKAGING POSTPONEMENT FOR SHREDDED GREEN PAPAYA (K. Tanprasert, N. Jaikaew) |
| MEASUREMENT OF THE PHYSICAL PROPERTIES OF CABBAGE (H. Ito) |
| ELECTRONIC NOSE RESPONSES OF FRESH-CUT APPLES AFFECTED BY POSTHARVEST TREATMENTS AND STORAGE TIME (K. Tanprasert, R. Beaudry, B. Harte) |
| THE ROLE OF THE ANATOMICAL STRUCTURE OF APPLE FRUITS AS FRESH CUT PRODUCE (V. Zamorskyi) |
