Contents
Chapter 1
Genomic Exploration of Produce Degradation ................................... 1
J. Chen
Chapter 2
Role of Cuticles in Produce Quality and Preservation ..................... 19
Gregory M. Glenn, Bor-Sen Chiou, Syed H. Imam, Delilah F. Wood,
and William J. Orts
Chapter 3
Maturity, Ripening, and Quality Relationships ................................. 55
Peter M.A. Toivonen and Thomas H.J. Beveridge
Chapter 4
Mechanical Injury of Fresh Produce ................................................. 79
Olusola Lamikanra
Chapter 5
Packaging and Produce Degradation ............................................... 117
Patrick Varoquaux and Ibrahim Sani Ozdemir
Chapter 6
Flavor and Volatile Metabolism in Produce .................................... 155
Keith R. Cadwallader
Chapter 7
Produce Color and Appearance ....................................................... 191
Henryk Daun
Chapter 8
Nutrient Loss.................................................................................... 223
Lorraine Weatherspoon and Lillian Occeana
Chapter 9
Water and Its Relation to Fresh Produce......................................... 267
Mawele Shamaila
Chapter 10
Mechanisms of Food Additives, Treatments, and
Preservation Technology .................................................................. 293
Michal Voldrich