Index 655
postharvest degradation, 195–197, 206–207,
210–211
water impact, 286
Competitive microflora, 392–393
Complex carbohydrates, see also Carbohydrates
basics, 564–565
cellulose, 570–571
cellulose depolymerases, 578–579
cell wall polymers, 572–576
chemistry, 565–576
damage minimization, 585–587
degradation, 576–580
enzymes, 576–580
hemicellulose, 572–576
microbes, 576–580
nutrient loss, 241
pectins, 572–576, 579–580
polymers, 572–576, 580–585
postharvest operations, 580–587
properties, 565–576
reaction mechanisms, 565–576
starch, 565–569
starch depolymerases, 577–578
Composition, 20–26, 269–271
Consumers, packaging, 145
Controlled atmosphere, 127–128, 170–172, see
also Atmospheres; Modified atmosphere
(MA)
Conway studies, 494
Cooling, water loss prevention, 280–281
Cooling system, 451
Corn
bacterial human pathogens, 423
complex carbohydrates, 566
degradation microstructure, 529
herbicides, 365
pesticides, 350, 359
water, 279
Cortes studies, 197
Cosgrove studies, 68
Costantino studies, 513
Coughlan studies, 583
Cracking, cuticles, 36–45
Cranberries
chilling, 624, 630
color and appearance, 207, 209
freezing, 632
phytonutrients, 231
Crawford and Ruff studies, 257
Cruciferous produce, 475, see also specific type
Cruickshank studies, 30
Cubbebedge, Hatton and, studies, 305
Cucumbers, 370
acid fermentation, 254
additives, treatments, and preservation, 320,
332
bacterial human pathogens, 424, 431
chilling, 247, 621, 624, 625, 627, 630
degradation microstructure, 537
flavor and volatile metabolism, 163
fluorescent pseudomonads, 484, 496
freezing, 632
herbicides, 365
infection outbreaks, 404
maturity, ripening, and quality, 63, 71
mechanical injury, 91
microbial spoilage, 474
packaging, 122, 131
pesticides, 350, 359
spoilage microbiology, 383
water, 279
Cummings studies, 315
Curing, flavor, 172–173
Cuticles
aesthetic quality, 33–34
apples, 41–43
atemoyas, 44
barrier properties, 26–30
basics, 20, 45
bell peppers, 44
browning, 35
cherries, 36–41
chilling injury, 34
composition, 20–26
cracking, 36–45
cutin, 21, 24
development, 24–25
gases, 26–29
growth, 24–25
host/pathogen response, 30–32
liquids, 26–29
litchi fruit, 44
mango fruit, 44
mechanical properties, 32–33
model, 21
pathogens, 29–30
persimmons, 43
physiological disorders, 34–45
plums, 44
purple spot, 35
quality, 32–34
roles, 32–45
scald, 35–36
structure, 20–26
tomatoes, 43
variability, 25–26
waxes, 24
Cutin, cuticles, 21, 24