Index 657
Eiro and Heinonen studies, 206
Ekmer studies, 255
Elgar studies, 62
El Halouat studies, 132
Elkin studies, 239
Elson-Harris, White and, studies, 466
Emmons and Scott studies, 43
Endive, 126, 135, 492
Endogenous growth hormones, 63
Enzell and Back studies, 197
Enzymes
carbohydrates, 576–580
chilling, 627
fluorescent pseudomonads, 489–490
food additives, treatments, and preservation,
296–299, 310–317
gas composition, 136, 139–141
mechanical injury, 95–99
microbial metabolites, 507–514
nutrient loss, 234
temperature, 627
Epiphytic microorganisms, 403, 405
Erwina peptic enzyme system, 488
Escott-Stump, Mahan and, studies, 226–227, 229
Eshtiaghi and Knorr studies, 330
Eskin studies, 195
Essential oils, 332
Esteban studies, 576
Esters, 158
Ethylene
chilling, 626
flavor and volatile metabolism, 169–170, 174
gas composition, 128–129
maturity, ripening, and quality, 63–65
mechanical injury, 93–94
temperature, 608
Etinger-Tulczynska, Samish and, studies, 446
Evelyn studies, 236
Exogenously applied hormones, 63–67
Extracellular polysaccharides, 445
Extrinsic factors, 393–397
F
Fagerson, Halaby and, studies, 196
Fallik studies, 35, 244
Fan and Mattheis studies, 66–67
Fan studies, 60, 62, 66, 70
Farag studies, 25
Farber, Zhang and, studies, 236, 249, 321
Fatty acids, 628–629
Faulks, Southon and, studies, 228
Fauth studies, 31–32
Faville, Hill and, studies, 455
Felicissimo studies, 197
Fellman studies, 59–60
Fellows studies, 305, 308–309, 315, 322, 324,
326–327
Ferguson, Harker and, studies, 28
Ferguson studies, 62, 71
Fermentation, processing, 252–254
Fessehaie studies, 6–7, 10, 13
Fett, Ukuku and, studies, 427–428, 443
Fett studies, 407, 446
Fibrous produce, 475–476
Field heat removal
basics, 612–613
cold-air cooling, 615–616
hydrocooling, 617–618
package icing, 618
precooling methods, 614–615
vacuum cooling, 618
Figs, 302
Films, 143, 248
Firmness, gas composition, 133–135
Firm-skinned produce, 477, 480
Flavonoids, 208–210
Flavor
gas composition, 135–138
maturity, ripening, and quality, 59–61
microbial metabolites, 514–522
nutrient loss, 230
Flavor and volatile metabolism
anaerobiosis, 173–174
aromas, 157–161, 172
basics, 156–157, 175
bell peppers, 167
broccoli, 168
carrots, 167
celery, 167
chemical treatments, 174
citrus, 164–166
coatings, 172
cucumbers, 163
curing, 172–173
esters, 158
ethylene, 169–170, 174
flavor components, 157–161
fruit flavor systems, 161–166
furanones, 160
irradiation, 173
lactones, 159
lettuce, 167
lipoxygenase-derived alcohols and aldehydes,
161
melons, 163
microbial source off-flavors, 175
modified atmosphere packaging, 171–172
nonvolatile taste compounds, 157
norisprenoids, 159–160