Table of contents - Issue 4, August 2009

I. Postharvest safety of fresh and minimally-processed produce

Edited by Olga Martin and Robert Soliva-Fortuny

1. Factors affecting the incidence of pathogenic microorganisms in fresh-cut produce
Rosa M Raybaudi-Massilia and Jonathan Mosqueda-Melgar [Abstract] [Full text]

2. Extending the shelf-life of fresh-cut produce through active packaging
Rafael Gavara, Ramón Catalá and Pilar Hernández-Muñoz [Abstract] [Full text]

3. Recent developments on the use of modified atmosphere packaging for fresh-cut fruits and vegetables
G Oms-Oliu, MLATM Hertog, R Soliva-Fortuny, O Martín-Belloso and BM Nicolaï   [Abstract] [Full text]

4. Preservation of fresh-cut produce using natural compounds
M Mastromatteo, A Conte and MA Del Nobile   [Abstract] [Full text]

5. Decontamination strategies for fresh-cut produce
Isabelle Vandekinderen, Frank Devlieghere, Bruno De Meulenaer, Peter Ragaert and John Van Camp [Abstract] [Full text]

6. HACCP implementation in the production of fresh-cut fruits and vegetables
María S Tapia, Vicente M Gómez-López and Cristina Olaizola   [Abstract] [Full text]