650 Produce Degradation: Reaction Pathways and their Prevention
spoilage microbiology, 406
temperature, 639–640
water, 284
ap Rees, Pollock and, studies, 612
Apricots
freezing, 632
mechanical injury, 84
nutrient loss, 230–231
packaging, 136
phytonutrients, 231
Arab, Fleischauer and, studies, 228, 230
Archer studies, 329
Architectural decay, 545–549
Arenas-Campos studies, 582
Armstrong, Gaffney and, studies, 245
Aromas, 157–161, 172, see also Flavor and volatile
metabolism
Aromatic compounds, 161, see also Flavor and
volatile metabolism
Arora studies, 66
Arpaia studies, 287
Artichokes, 529
Arunachalam studies, 255
Asparagus
chilling, 624
freezing, 632
microbial spoilage, 473, 475
packaging, 122
Asplund and Nurmi studies, 456
Asther and Meunier studies, 513
Atemoyas, 44
Atmospheres, 305–307, 393–394
Attachment, bacteria, 426–430
Attaway studies, 226
Attoe and vonElbe studies, 213
Augustin studies, 239
Ausubel, Straus and, studies, 12
Avena-Bustillos studies, 284
Avicides, 368
Avocados
chilling, 247, 624
complex carbohydrates, 581
cuticles, 30
freezing, 632
maturity, ripening, and quality, 66
mechanical injury, 99
microbial spoilage, 464
packaging, 129
postharvest treatment, 246
Avrova studies, 10
Awad studies, 62
Azam-Ali, Battcock and, studies, 253–254
B
Babic studies, 130, 430
Bachman studies, 476
Back, Enzell and, studies, 197
Bacterial growth, 385–399
Bacterial human pathogens
attachment, 426–430
basics, 422–423
biofilm formation, 430
degradation, 431–433
detachment, factors limiting, 430
foodborne illness outbreaks, 422–423
native microflora, 423
prevention of degradation, 431–433
sources of contamination, 425–426
spoilage microflora types, 423–425
surfaces, 423–426
Bacterial infiltration and internalization
adhesion, 443–445
appendages, 444
basics, 442, 456
birds, 447
controlling, 452–455
cooling system, 451
environmental factors, 447–448
extracellular polysaccharides, 445
future research, 456
growth, 455–456
harvesting operations, 448
hydrostatic pressure, 450
infiltration, 448–455
insects, 447
internalization, 445–448, 455–456
maturation, 447–448
microbial damage, 446
natural openings, 445–446
occurrence, 442–443
physical damage, 447
postharvest operations, 448
surfactants, 451
survival, 455–456
temperature, 444–450
Bactericides, 361
Bacteriocins, 520–521
Bai studies, 283
Bak choi, 63
Baker, Hagenmaier and, studies, 284
Bakker, Romero and, studies, 207
Baldwin studies
additives, treatments, and preservation, 314
maturity, ripening, and quality relationships, 59
microbial spoilage, 464
water, 282, 284, 286
Bal studies, 234