ontogeny, 98
operating knowledge, 282
orange, 25, 32, 108
ordered logit technique, 237
ordered probit technique, 237
organic
acid, 105
fertilizer, 287–289
produce, 160, 179, 210, 237, 242, 258,
organization, 274–275
organizational
responsibility, 268
structure, 282–283
origin, 56, 58, 115, 210, 263
operational needs, 209
orthogonal projection, 161
osmotic pressure, 104
overall
acceptance, 205
impression, 183. 192–193
preference, 161
overexpression, 22, 34–35
owner, 269, 283
oxalic acid, 86
oxidation/ reduction, 105
oxygen, 100, 105–106, 109–110packaging, 7, 15, 115, 144, 170–173, 201,
204, 210, 212, 252
packer, 116, 271–272, 274, 278–279,
282
packing
house, 273, 283
line, 272
tray, 271
palatability, 57
pallet bin, 272
palm oil, 32
papaya, 25
paprika, 137
parameter estimate, 133
parenchymatous tissue, 113
parsley, 32, 98
parthenocarpy, 36, 38–39
passion fruit, 170, 172
patent, 32, 35
pathogen, 33, 38, 98, 108pattern recognition, 184, 194
payment, 279
pea, 25, 38, 98–99, 216–219, 239, 254
peach, 28, 39, 55–56, 59, 151, 229,
270–272, 274–275
peanut, 26, 58
pear, 39, 163, 242, 273
pecan, 243
pectin, 30, 91–92, 112, 303
pectin methylesterase (PE), 30–31, 39
peel, 153, 188, 190–192, 195
pepper, 25, 28, 34, 38, 96, 100, 112, 137
performance, 268
pericarp, 30
periderm, 98
peripheral, 173, 182
perishability, 229, 302
peroxidase, 109
pesticide, 7, 56–57, 59, 86, 236, 252,
261–262, 285, 287, 292
residue, 179, 230
use, 230
pest resistance, 25, 41
pH, 22, 105
phenotype, 21–23
variation, 21, 23
pheophorbide, 108
phloem, 103
photograph, 268
photosynthetic photon flux density
(PPFD), 87–90
photosynthesis, 12, 87, 97, 110, 114
physical
model, 268
properties, 4, 6, 8, 100, 161, 165
resources, 269
stress, 272
physics, 158, 293
physiologically active, 32
phytase, 33, 37
phytochemical, 32–33
phytoene, 34–35
phytoene desaturase, 34
phytoene synthase, 34–35
phytoestrogen, 33, 86
phytohormone, 113
phytosterol, 86322 Index2317_Fruit_ch17(idx)_p309 3/6/00 9:16 AM Page 322