654 Produce Degradation: Reaction Pathways and their Prevention
Chemical definitions and structures
benzopyran derivatives, 200–202
betalains, 212–213
carotenoids, 193
chlorophylls, 198–199
Chemical treatments, 174
Chemistry, carbohydrates, 565–576
Chemoanabiosis, 330–332
Chemosterilation, 326
Chen, P., studies, 58, 69
Chen, Ruan and, studies, 269
Chen, Sheu and, studies, 299
Chen studies, 7, 10–12
Cherries
color and appearance, 211
cuticles, 36–41
herbicides, 364
mechanical injury, 100
microbial spoilage, 474
nutrient loss, 230
packaging, 122
pesticides, 348
phytonutrients, 231
plant growth regulators, 370
Cherry studies, 332
Chicory, 124, 381–382, 423
Chilling
alleviating injury, 629–631
cell membranes, 625–626
cuticles, 34
enzymes, 627
ethylene production, 626
fatty acids, 628–629
lipids, 628–629
membrane lipids, 628–629
metabolite accumulation, 628
microbial spoilage protection, 329–330
nutrient loss, 247
occurrence, 619–620
permeability, 628
proteins, 627
protoplasmic streaming, 627–628
respiratory activity, 627
responses, 623–629
solute leakage, 628
symptoms, 620–623
treatments, 629–631
Chinese cabbage, 63
Chism, Rolle and, studies, 278
Chives, 231
Chlorine, 318–319, 495–496
Chlorine dioxide, 320
Chlorophylls, 138–139, 198–200
Cho and Tiedje studies, 9
Choi studies, 59
Choi sum, 63
Chomchalow studies, 64
Chubey and Nylund studies, 62
Chung, Hyun and, studies, 206
Chun studies, 513
Citrus fruits
additives, treatments, and preservation, 302
chilling, 627, 630
complex carbohydrates, 586
flavor and volatile metabolism, 164–166
microbial spoilage, 477
nutrient loss, 227, 230–231
pesticides, 348, 358, 360
phytonutrients, 231
plant growth regulators, 370
temperature, 641
vitamin losses, 611
Clark studies, 228
Cleaning, microbial spoilage protection, 317–318
Clements studies, 446
Cleveland studies, 520
Climacteric fruits, 69, 71, 608
Clydesdale studies, 301
Coatings, 172, 248
Coetzer studies, 96
Cohabitation, 405–407
Cohen and Saguy studies, 214
Cohen studies, 278
Cold-air cooling, 615–616
Colditz studies, 232
Cole vegetables, 350, 359
Collard greens
fluorescent pseudomonads, 486
nutrient loss, 239
phytonutrients, 233
preharvest treatment, 243
Collins, Perkins-Veazie and, studies, 274
Collins and Perkins-Veazie studies, 282
Collmer and Keen studies, 7
Color and appearance
analytical methodology progress, 197,
207–208
anthocyanins, 202–207
basics, 215
bensopyran derivatives, 200–211
betalains, 212–215
biosynthesis, 194–195
carotenoids, 192–197
chemical definitions and structures, 193,
198–202, 212–213
chlorophylls, 198–200
flavonoids, 208–210
gas composition, 138–141
importance, 191–192