[Barbagallo R., Chisari M. Patané C. 2012. Polyphenol oxidase total phenolics and ascorbic acid changes during storage of minimally processed ‘California Wonder’ and ‘Quadrato d’Asti’ sweet peppers. LWT – Food Science and Technology 49 (2): 192–196. DOI: 10.1016/j.lwt.2012.06.023.10.1016/j.lwt.2012.06.023]Search in Google Scholar
[Barrett D.M., Beaulieu J.C., Shewfelt R. 2010. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition 50: 369–389. DOI: 10.1080/10408391003626322.10.1080/10408391003626322]Search in Google Scholar
[Bell L., Methven L., Signore A., Oruna-Concha M.J., Wagstaff C. 2017. Analysis of seven salad rocket (Eruca sativa) accessions: the relationship between sensory attributes and volatile and non-volatile compounds. Food Chemistry 218: 181–191. DOI: 10.1016/j.foodchem.2016.09.076.10.1016/j.foodchem.2016.09.076]Search in Google Scholar
[Bell L., Wagstaff C. 2014. Glucosinolates, myrosinase hydrolysis products, and flavonols found in rocket (Eruca sativa and Diplotaxis tenuifolia). Journal of Agricultural and Food Chemistry 62(20): 4481–4492. DOI: 10.1021/jf501096x.10.1021/jf501096x]Search in Google Scholar
[Bennett R., Rosa E.A.S., Mellon F.A., Kroon P.A. 2006. Ontogenic profiling of glucosinolates, flavonoids, and other secondary metabolites in Eruca sativa (salad rocket), Diplotaxis erucoides (wall rocket), Diplotaxis tenuifolia (wild rocket), and Bunias orientalis (Turkish rocket). Journal of Agricultural and Food Chemistry 54(11): 4005–4015. DOI: 10.1021/jf052756t.10.1021/jf052756t]Search in Google Scholar
[Brand-Williams W., Cuvelier M.E., Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology 28: 25–30. DOI: 10.1016/s0023-6438(95)80008-5.10.1016/S0023-6438(95)80008-5]Search in Google Scholar
[Cantwell M.I., Kasmire R.F. 2002. Postharvest handling systems: flower, leafy, and stem vegetables. Post-harvest technology of horticultural crops. In: Kader AA. (Ed.), Postharvest technology of horticultural crops. University of California, pp. 423–433.]Search in Google Scholar
[Fallik E., Grinberg S., Alkalai S., Yekutieli O., Wiseblum A., Regev R. et al. 1999. A unique rapid hot water treatment to improve storage quality of sweet pepper. Postharvest Biology and Technology 15(1): 25–32. DOI: 10.1016/s0925-5214(98)00066-0.10.1016/S0925-5214(98)00066-0]Search in Google Scholar
[Fallik E., Ilic Z. 2019. Positive and negative effects of heat treatment on the incidence of physiological disorders in fresh produce. In: Tonetto de Freitas S., Pareek S. (Eds.), Postharvest Physiological Disorders in Fruits and Vegetables. CRC Press, pp. 111–126. DOI: 10.1201/b22001-6.10.1201/b22001-6]Search in Google Scholar
[Ferrante A., Incrocci L., Maggini R., Serra G., Tognoni F. 2004. Colour changes of fresh-cut leafy vegetables during storage. Journal of Food, Agriculture and Environment 2: 40–44. DOI: 10.1234/4.2004.250.]Search in Google Scholar
[Ferguson I.B., Ben-Yehoshua S., Mitcham E.J., McDonald R.E., Lurie S. 2000. Postharvest heat treatments: introduction and workshop summary. Post-harvest Biology and Technology 21(1): 1–6. DOI: 10.1016/s0925-5214(00)00160-5.10.1016/S0925-5214(00)00160-5]Search in Google Scholar
[Glowacz M., Mogren L.M., Reade J.P.H., Cobb A.H., Monaghan J.M. 2013. Can hot water treatments enhance or maintain postharvest quality of spinach leaves? Postharvest Biology and Technology 81: 23–28. DOI: 10.1016/j.postharvbio.2013.02.004.10.1016/j.postharvbio.2013.02.004]Search in Google Scholar
[Glowacz M., Reade J., Monaghan J., Mogren L. 2018. Hot water treatment after harvest preserves nutritional quality of spinach during storage. Acta Horticulturae 1209: 123–128. DOI: 10.17660/actahortic.2018.1209.18.10.17660/ActaHortic.2018.1209.18]Search in Google Scholar
[Gómez F., Fernández L., Gergoff G., Guiamet J.J., Chaves A., Bartoli C.G. 2008. Heat shock increases mitochondrial H2O2 production and extends post-harvest life of spinach leaves. Postharvest Biology and Technology 49(2): 229–234. DOI: 10.1016/j.postharvbio.2008.02.012.10.1016/j.postharvbio.2008.02.012]Search in Google Scholar
[Kaur Ch., Kapoor H.C. 2001. Antioxidants in fruits and vegetables – the millennium’s health. International Journal of Food Science and Technology 36: 703–725. DOI: 10.1111/j.1365-2621.2001.00513.x.10.1111/j.1365-2621.2001.00513.x]Search in Google Scholar
[Koukounaras A., Siomos A.S., Sfakiotakis E. 2009. Impact of heat treatment on ethylene production and yellowing of modified atmosphere packaged rocket leaves. Postharvest Biology and Technology 54: 172–176. DOI: 10.1016/j.postharvbio.2009.07.002.10.1016/j.postharvbio.2009.07.002]Search in Google Scholar
[Løkke M.M., Seefeldt H.F., Edelenbos M. 2012. Freshness and sensory quality of packaged wild rocket. Postharvest Biology and Technology 73: 99–106. DOI: 10.1016/j.postharvbio.2012.06.004.10.1016/j.postharvbio.2012.06.004]Search in Google Scholar
[Lurie S. 1998. Postharvest heat treatments. Postharvest Biology and Technology 14(3): 257–269. DOI: 10.1016/s0925-5214(98)00045-3.10.1016/S0925-5214(98)00045-3]Search in Google Scholar
[Martínez-Sánchez A., Marín A., Llorach R., Ferreres F., Gil M.I. 2006a. Controlled atmosphere preserves quality and phytonutrients in wild rocket (Diplotaxis tenuifolia). Postharvest Biology and Technology 40: 26–33. DOI: 10.1016/j.postharvbio.2005.12.015.10.1016/j.postharvbio.2005.12.015]Search in Google Scholar
[Martínez-Sánchez A., Allende A., Bennett R.N., Ferreres F., Gil M.I. 2006b. Microbial. nutritional and sensory quality of rocket leaves as affected by different sanitizers. Postharvest Biology and Technology 42: 86–97. DOI: 10.1016/j.postharvbio.2006.05.010.10.1016/j.postharvbio.2006.05.010]Search in Google Scholar
[Martínez-Sánchez A., Luna M.C., Selma M.V., Tudela J.A., Abad J., Gil M.I. 2012. Baby-leaf and multi-leaf of green and red lettuces are suitable raw materials for the fresh-cut industry. Postharvest Biology and Technology 63: 1–10. DOI: 10.1016/j.postharvbio.2011.07.010.10.1016/j.postharvbio.2011.07.010]Search in Google Scholar
[Michalczyk M., Macura R. 2008. Effect of storage conditions on the quality of some selected low processed vegetable products available in the markets. Żywność. Nauka. Technologia. Jakość 3(58): 96–107. [in Polish with English abstract]]Search in Google Scholar
[Nielsen T., Bergström B., Borch E. 2008. The origin of off-odours in packaged rucola (Eruca sativa). Food Chemistry 110: 96–105. DOI: 10.1016/j.foodchem.2008.01.063.10.1016/j.foodchem.2008.01.06326050171]Search in Google Scholar
[Péneau S., Linke A., Escher F., Nuessli J. 2009. Freshness of fruits and vegetables: consumer language and perception. British Food Journal 111: 243–256. DOI: 10.1108/00070700910941453.10.1108/00070700910941453]Search in Google Scholar
[PN-A-04019:1998. Produkty spożywcze. Oznaczanie zawartości witaminy C.]Search in Google Scholar
[PN-ISO 8589:1998. Analiza sensoryczna. Ogólne wytyczne projektowania pracowni analizy sensorycznej.]Search in Google Scholar
[Rodgers S.L., Cash J.N., Siddiq M., Ryser E.T. 2004. A comparison of different chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. Journal of Food Protection 67: 721–731. DOI: 10.4315/0362-028x-67.4.721.10.4315/0362-028X-67.4.721]Search in Google Scholar
[Saltveit M.E. 1998. Heat-shock and fresh cut lettuce. Perishables Handling Quarterly 95: 5–6. Sánchez-Moreno C. 2002. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 8: 121–137. DOI: 10.1106/108201302026770.10.1106/108201302026770]Search in Google Scholar
[Siomos A.S., Koukounaras A. 2007. Quality and postharvest physiology of rocket leaves. Fresh Produce 1(1): 59–65.]Search in Google Scholar
[Van der Sluis A.A., Dekker M., Skrede G., Jongen W.M.F. 2002. Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods. Journal of Agricultural and Food Chemistry 50 (25): 7211–7214. DOI: 10.1021/jf020115h.10.1021/jf020115h12452634]Search in Google Scholar
[Spadafora N.D., Amaro A.L., Pereira M.J., Müller C.T., Pintado M., Rogers H.J. 2016. Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data. Food Chemistry 211: 114–123. DOI: 10.1016/j.foodchem.2016.04.107.10.1016/j.foodchem.2016.04.10727283614]Search in Google Scholar
[StatSoft 2011. STATISTICA. Data analysis software system, v. 10. www.statsoft.com]Search in Google Scholar
[Szwejda-Grzybowska J., Kosson R., Grzegorzewska M. 2016. The effect of short-term storage and the hot water treatment of fresh-cut pepper fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the content of bioactive compounds and antioxidant properties. Journal of Horticultural Research 24(2): 83–90. DOI: 10.1515/johr-2016-0024.10.1515/johr-2016-0024]Search in Google Scholar
[Vlachonasios K.E., Kadyrzhanova D.K., Dilley D.R. 2001. Heat treatment prevents chilling injury of tomato (Lycopersicon esculentum) fruits: heat shock genes and heat shock proteins in the resistance of tomato fruit to low temperatures. Acta Horticulturae 533: 543–547. DOI: 10.17660/acta-hortic.2001.553.126.]Search in Google Scholar