evaluation, 52–53, 87, 179, 181–182,
185–191, 205, 216–219
experience, 204
intensity, 182
laboratory, 149
panelist, 148
perception, 181–182, 216, 290, 301
practice, 149
preference, 173
quality, 154, 174
specialist, 146–147
testing, 150, 158
sequential approach, 211, 214
service, 247, 249–250
orientation, 9–10
services, 44, 297, 301
servile, 256
sexual recombination, 23
shape, 58, 170, 181, 274, 290
shelf life, 4, 9–12, 16, 27–28, 30–31, 36,
90, 92–94, 96, 135–137, 146–147,
154, 214, 234, 269, 302–303
definition, 135, 299
extension, 39, 93
prediction, 12, 93
shelled nuts, 242
shiny, 163
shipment, 229, 272–273, 279, 282
should-not-be quality 260–261
shrimp, 151
sight, 158
sigmoidal structure, 182
signal
transduction, 39
transmission, 229
simulation, 131–132
sink, 31, 111
sinusoidal function, 138
size, 9–10, 53, 56, 151, 153, 170, 179,
181, 201, 218, 229, 241–242,
273–274
skewness, 139, 141
smell, 158
soapy, 163
social
need, 207norm, 238
world, 166
socio-economic, 17, 127, 179–180, 233
Soft Systems Methodology (SSM), 225,
267–270, 280–282, 300–301
softening, 28–31, 36, 38–39, 91, 102,
111–112, 192–194
software, 207
soil, 292
fertilization, 287–289, 292
preparation, 260–261
solanine, 86
solar radiation, 113
soluble
protein, 107
solids, 22, 27, 31–33, 36, 38, 99, 107,
113, 185
sorghum, 53–55, 58
source and sink, 97
sourness, 165, 172, 185
southern hemisphere, 162
soybean, 25–26, 40
Spain, 167–168
specification, 165, 274
spice, 241
spinach, 32, 98, 292
Splendour, 162,164
spoilage, 4, 10, 16, 211
spongy, 163, 169
sprout suppression, 114
sprouting, 101, 105, 114
squash, 25–26, 100, 112
SPSS, 253
stakeholder, 291–294, 300
standard of living, 207
standardization, 303
staple food, 43, 55
starch, 98–99, 110, 112, 228
synthase, 37
statistical analysis, 53, 158, 217–219, 254,
260
sterilization, 260, 263
Steven’s law, 182
stimulus/ response, 161, 182–183, 194
stochastic system, 268
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