668 Produce Degradation: Reaction Pathways and their Prevention
chilling, 247, 621, 624
maturity, ripening, and quality, 66
pesticides, 360
phytonutrients, 231
Parabens, 331
Parejo studies, 208
Parent studies, 11
Parish, Winniczuk and, studies, 320
Parish studies, 452
Pariza and Johnson studies, 513
Parker, Rice-Evans and, studies, 208
Parker studies, 31
Parkin studies, 625
Park studies, 284
Parret and de Mot studies, 520
Parret studies, 520
Parsley
bacterial human pathogens, 423
degradation microstructure, 534
freezing, 632
infection outbreaks, 404
pesticides, 350, 359
phytonutrients, 231
Parsnips, 294, 632
Parthier, Sembdner and, studies, 66
Passion fruit, 161, 624
Pathogens, 29–30, 402–403, 469–473
Pathways of loss, 234–236
Pauli and Tarantino studies, 257
Paull studies
cuticles, 44
mechanical injury, 88
nutrient loss, 238–239, 242, 244, 250
Peaches
chilling, 621, 630–631
color and appearance, 211
flavor systems, 162–163
freezing, 632
herbicides, 365
mechanical injury, 84
nutrient loss, 231
packaging, 122, 129, 132
pesticides, 348
phytonutrients, 231
temperature, 639
Pears
additives, treatments, and preservation, 310
chilling, 622
degradation microstructure, 547–549
freezing, 632
herbicides, 365
mechanical injury, 88–90, 93, 95
nutrient loss, 227, 230
packaging, 129
pesticides, 348, 358
plant growth regulators, 370
postharvest treatment, 246
Peas
bacterial human pathogens, 423
fluorescent pseudomonads, 486
freezing, 632
herbicides, 365
microbial spoilage, 474
packaging, 122, 136
pesticides, 350, 359
water, 279
Pectate lyase, 487–492
Pectinases, 509–510
Pectinolytic microorganisms, 382
Pectins, 572–576, 579–580
Peeling method, 308–310
Peirs studies, 70–71
Pelayo studies, 67
Pel genes, 490–491
Pentzer, Ryall and, studies, 237, 447
Peppelenbos and Van’t Leven studies, 125
Peppelenbos studies, 124
Peppers
acid fermentation, 254
herbicides, 365
pesticides, 350, 359
phytonutrients, 231
spoilage microbiology, 406
Peptic enzyme production, 487–488
Perez and Sanz studies, 135–136
Perez-Galvez studies, 196
Perez-Magarino and Gonzalez-San Jose studies,
210
Perez studies, 66, 281
Pérez-Vicente studies, 99
Perishable produce, 474–478
Perkins-Veazie, Collins and, studies, 282
Perkins-Veazie and Collins studies, 274
Permeability, chilling, 628
Peroxyacetic acid, 320
Perrin and Gaye studies, 281
Persimmons, 43, 66
Peschel, Knoche and, studies, 37
Peschel studies, 37
Pesis studies, 60
Pesticides
acaricides, 351–352
avicides, 368
bactericides, 361
basics, 342–345, 373
dessicants and defoliants, 371
fungicides, 354–361
herbicides, 361–367
insecticides, 345–351
molluscicides, 353–354