658 Produce Degradation: Reaction Pathways and their Prevention
off-flavors, 173
onions, 168
pome fruits, 162
sanitizers, 174
small fruit, 163–164
squash, 163
stability factors, 168–175
stone fruit, 162–163
storage, 170–172
sulfur-containing compounds, 160–161
tainted flavors, 173
temperature, 169
terpenoids, 159
tomatoes, 163
tropical fruit, 166
vegetable flavor systems, 161–162, 167–168
volatile aroma compounds, 157
wraps, 172
Fleischauer and Arab studies, 228, 230
Fleming, Breidt and, studies, 333
Fletcher and Floodgate studies, 443
Fletcher and Loeb studies, 443
Flett studies, 517
Floodgate, Fletcher and, studies, 443
Flores Gutiérrez studies, 304
Florholmen studies, 228
Fluorescent pseudomonads
basics, 484–485, 497
chlorine, 495–496
depolymerases production, 487–488
enzymatic properties, 489–490
Erwina peptic enzyme system, 488
human pathogens interactions, 493–494
hydrogen peroxide, 496
interactions, 492–494
irradiation, 495
modified atmospheres, 496–497
molecular genetic analysis, 490–492
native microflora interactions, 492–493
non-Erwina pectolytic bacteria, 490–491
occurrence, 486
organic acids, 496
ozone, 495
pectate lyase, 487–492
pel genes, 490–491
peptic enzyme production, 487–488
physiological diversity, 485–486
postharvest treatments, 494–497
Pseudomondas peptic enzyme system, 489
purification, 489–490
spoilage cause, 485–486
tissue-macerating ability, 489–490
transposon mutants deficiency, 490
Fonseca studies, 120, 141
Food additives, treatments, and preservation
technology
abiosis, 321–326
additive application, 310–314
anabiosis, 327–333
atmosphere, 305–307
blanching, 314–317
cenonanabiosis, 333
chemical changes, 299–302
chemoanabiosis, 330–332
chemosterilation, 326
chilling, 329–330
cleaning, 317–318
decontamination and disinfection, 318–321
enzymatic changes, 296–299, 310–317
freezing, 329–330
gamma rays, 325
high-intensity pulsed electric field, 326
high-intensity pulsed white light, 326
humidity, 307–308
hydrostatic pressure, 325–326
light, 308
loss of water, 296
mechanical damage, 294
microbial spoilage, 317–333
microbiological changes, 302–304
mircoorganism removal, 317–321
osmoanabiosis, 327–328
physiological changes, 294–296, 304–310
preservation methods, 303–333
respiration, 296
sound waves, 326
spoilage mechanisms, 294–304
temperature, 294–296, 304–305
thermoinactivation, 321–324
ultraviolet light, 326
washing, 317–318
wounding, mechanical, 308–310
Foodborne illness outbreaks, 422–423
Foodborne pathogens, 382
Forney, Hodges and, studies, 277
Forney studies, 59, 174
Fragakis studies, 226
Francis and O’Beirne studies, 319
Francis studies, 203
Frank, Jeong and, studies, 407
Frank, Seo and, studies, 443–444
Frank and McLaughlin studies, 284
Frechon studies, 7
Freezing
basics, 631–633
microbial spoilage protection, 329–330
processing, 250–251
Fresh-cut produce, 86, 642–643
Friedman studies, 301