649Index
A
Abdul-Raouf studies, 131, 443
Abe and Watada studies, 307
Abeles studies, 63, 69
Abiosis, 321–326, 464–465
Acaricides, 351–352
Acetic acid fermentation, 253–254
Acidity, 387–389
Ackers studies, 455
Acylated homoserine lactone (AHL)-based
communication, 400–401
Adams, Wang and, studies, 626
Adams, Winsor and, studies, 243–244
Adams studies, 319, 452
Additive application, 310–314
Additives, 256–257, see also Food additives,
treatments, and preservation technology
Ade-Omowaye studies, 326
Adhesion, bacteria, 443–445
Aesthetic quality, cuticles, 33–34
Afek studies, 65
Afolabi studies, 444
Agar studies, 64, 277, 310
Agent Orange, 371
Aggarwal studies, 34
Agrios studies, 465–467, 470, 476–477, 480
Aguero studies, 6
Aharoni studies, 65
AHL-based communication, see Acylated
homoserine lactone (AHL)-based
communication
Ahmed, Ahmed and, studies, 301
Ahmed and Shivhare studies, 301
Ahvenainen, Laurila and, studies, 309, 317–318
Ahvenainen and Hurme studies, 319
Ahvenainen studies, 307–308
Air, 245–247, 276–277, 285
Aked studies, 237
Akkaravessapong, 90
Albibi studies, 11
Alfalfa seeds and sprouts, 404, 492
Alkaline fermentation, 254
Allen, Huang and, studies, 510, 513
Allong studies, 93
Almed studies, 448
Almonds, 231, 529
Aloni studies, 44
Alonso-Salces studies, 209
Altschul studies, 3
Amanatidou studies, 131
Amarante and Banks studies, 284
Amir-Shapira studies, 199
Anabiosis, 327–333
Anaerobic catabolism, 136
Anaerobiosis, 173–174
Analytical methodology progress, 197, 207–208
Anderson and Tong studies, 475
Anderson studies, 228
Andre and Hou studies, 195
Andrews and Hirano studies, 442
Anjaiah studies, 518
Annous studies, 455
Antagonism, 399–400
Anthocyanins, 202–207
Antibiotics, 518–519
Antimicrobial agents, 518–522
Antimicrobials, naturally occurring, 391–392
Antranikian studies, 513
Appearance, 286, see also Color and appearance
Appendages, 444
Appendini and Hotchkiss studies, 333
Apples and apple products
additives, treatments, and preservation, 302,
309
bacteria, 422–424, 445, 448–449, 452
chilling, 247, 619, 621, 624, 630
color and appearance, 209
complex carbohydrates, 581, 586
cuticles, 28, 33, 41–43
degradation microstructure, 541, 545–546
flavor systems, 162
fluorescent pseudomonads, 484
freezing, 632
herbicides, 364
infection outbreaks, 404
maturity, ripening, and quality, 59–60, 62,
65–67, 71
mechanical injury, 83, 91–93, 99–100
microbial spoilage, 473–474, 479–480
nutrient loss, 227, 230–231, 238
packaging, 122
pesticides, 348, 358, 360
phytonutrients, 231
postharvest treatment, 247