CUMULATIVE SUBJECT INDEX 419
CA storage & quality, 1:301–336;
8:101–127
CA tropical fruit, 22:123–183
carrot storage, 30:284–288
cassava storage, 30:288–295
chilling injury, 4:260–261;
15:63–95; 44:229–278s
chlorophyll fluorescence,
23:69–107
coated fruits & vegetables,
26:161–238
cucumber, 35:325–330
cucurbits, 35:315–354
cut flower, 1:204–236; 3:59–143;
10:35–62; 40:1–106
cuttings, 44:121–172
durian, CA & MA, 22:147–148
fig, 34:146–164
foliage plants, 6:119–154
fresh-cut fruits & vegetables,
30:85–255
fruit, 1:301–336
fruit softening, 10:107–152
ginger storage, 30:297–299
heat treatment, 22:91–121
hot water treatment, 38:191–212
Jerusalem artichoke storage,
30:271–276
lettuce, 2:181–185
low-temperature sweetening,
17:203–231; 30:317–355
luffa, 35:344–345
MA for tropical fruit, 22:123–183
Mango disorders, 42:313–347
melon, 35:330–337
modified humidity packaging,
37:281–329
navel orange, 8:166–172
nectarine, 11:413–452
nitric oxide, 42:121–155
nondestructive quality evaluation,
20:1–119
pathogens, 3:412–461
peach, 11:413–452pear disorders, 11:357–411;
27:227–267
pear maturity indices, 13:407–432
pear scald, 27:227–257
petal senescence, 11:15–43
potato low temperature
sweetening, 30:317–355
potato storage, 30:259–271
potted plants, 40:1–54
protea leaf blackening, 17:173–201
pumpkin & squash, 35:337–341
quality evaluation, 20:1–119
scald, 27:227–267
seed, 2:117–141
senescence of cut flowers, 40:29–36
sweet potato storage, 30:276–284
taro storage, 30:295–297
texture in fresh fruit, 20:121–244
tomato chilling, 44:229–278
tomato fruit ripening, 13:67–103
tomato posthavest losses,
33:351–391
vegetables, 1:337–394
water relations of cut flowers,
40:14–18, 55–106
watercore, 6:189–251; 11:385–387
watermelon, 35:319–325
wax gourd, 35:342
Potassium:
container growing, 9:84
deficiency & toxicity symptoms in
fruits & nuts, 2:147–148
foliar application, 6:331–332
nutrition, 5:321–322
pine bark media, 9:113–114
trickle irrigation, 4:29
Potato:
CA storage, 1:376–378
classification, 28:23–26
fertilization, 1:120–121
history & iconography, 34:85–89
low temperature sweetening,
17:203–231; 30:317–353
phytochemicals, 28:160–161