Index 667
proteins, 226–227, 240–241
radurization, 257–258
refrigeration, 250–251
ripeness, 237–238
stability of nutrients, 240–242
storage, 236, 238–240
temperature, 238–239
transportation, 235
treatments, 243–248
vitamins, 229–230, 242
water, 226
waxing, 248
Nutrient loss pathway, 236
Nutritional quality, 61–62
Nutritional value overview, 225–230
Nutritive value, 287
Nylund, Chubey and, studies, 62
O
O’Beirne, Barry-Ryan and, studies, 277
O’Beirne, Francis and, studies, 319
Occurrence, 486, 619–620
Oertel, Schuhmann and, studies, 87
Off-flavors, 137–138, 173
Ogawa, Eckert and, studies, 330
Ohloff studies, 196
Ohlsson studies, 322, 324–325
Ohta and Sugarawa studies, 318
Okra, 624, 630, 632
Olives, 247, 624
Olsson studies, 209
Onions
acid fermentation, 254
additives, treatments, and preservation, 301
degradation microstructure, 529
flavor and volatile metabolism, 168
freezing, 632
herbicides, 365
microbial spoilage, 479
nutrient loss, 230
packaging, 122
pesticides, 350, 359
phytonutrients, 231
plant growth regulators, 370
spoilage microbiology, 382
water, 279
Onyewu studies, 196
Opara studies, 36
Optimal gas composition, 127–141
Oranges and orange products
bacterias, 422, 445, 455–456
chilling, 247, 621–622, 624
color and appearance, 208
complex carbohydrates, 581
degradation microstructure, 553
edible films, 248
flavor and volatile metabolism, 161
fluorescent pseudomonads, 484
freezing, 632
herbicides, 364
maturity, ripening, and quality, 63, 67
mechanical injury, 101
microbial spoilage, 473–474, 477
nutrient loss, 226–227, 230
preharvest treatment, 243
Orcutt, Nilsen and, studies, 268
Organic acids, 331, 496
Osmoanabiosis, 327–328
Osmotic movement, 271–272
Osornio and Chaves studies, 277
Osuga studies, 311, 313
Ough studies, 326
Outbreaks, foodborne illness, 422–423
Ouyang studies, 196
Ozgen studies, 33
Ozone, 495P
Package icing, 618
Packaging, see also Storage
basics, 118, 144–146
color, 138–141
conditions, 141–144
consumers, 145
controlled atmosphere, 127–128
ethylene, 128–129
film properties, 143
firmness, 133–135
flavor, 135–138
gas composition, 122–125, 127–141
industrial acceptability, 146
map optimization, 118–141
microorganisms, 130–133
modified atmosphere packaging, 141–143
nutrient loss, 236, 239–240
quality, 133–141
respiration rates, 118–127
simulation, modified atmospheres, 143–144
spoilage microbial ecology, 393–394
temperature, 121–122
water loss prevention, 282–283
water transmission rate, 145
Palop studies, 322
Panda, Gummadi and, studies, 509
Pangkool, Ketsa and, studies, 239
Pantastico studies, 56, 69, 627
Papayas
additives, treatments, and preservation, 302