670 Produce Degradation: Reaction Pathways and their Prevention
packaging, 282–283
processing treatments, 284
temperature, 279–281
waxing, 283–284
Price, Storey and, studies, 44
Price studies, 211
Prior and Cao studies, 287
Prior studies, 203
Probiotics, 254–256
Processing
acetic acid fermentation, 253–254
additives, 256–257
alkaline fermentation, 254
basics, 248–250
blanching, 244–245, 250
dehydration, 251–252
fermentation, 252–254
freezing, 250–251
lactic acid fermentation, 252–253
nutrient loss pathway, 236
probiotics, 254–256
radurization, 257–258
refrigeration, 250–251
Processing treatments, 284
Produce categories, 473–474
Proteins, 226–227, 240–241, 627
Protoplasmic streaming, 627–628
Prunes, 320, 348
Prusky studies, 30
Pseudomonads, see Fluorescent pseudomonads
Pseudomondas peptic enzyme system, 489
Puchalski and Bieluga studies, 83
Pullulanase, 513
Pumpkins, 231, 624
Purification, 489–490
Purple spot, 35
Purvis studies, 278
Pym and Brosch studies, 2
Py studies, 5, 7
Q
Qadir and Hashinaga, 133
Qi, Watada and, studies, 236
Quality, see also Maturity, ripening, and quality
relationships; Pesticides
cuticles, 32–34
deterioration, 69–71
gas composition, 133–141
packaging, 133–141
water impact, 285–287
Quality enhancement, 514–516
Quintero-Ramos studies, 316
Quorum sensing, 522–523
R
Raaijmakers studies, 518
Radishes
bacterial human pathogens, 431
complex carbohydrates, 584
degradation microstructure, 529
freezing, 632
infection outbreaks, 404
maturity, ripening, and quality, 66
packaging, 122
Radurization, 257–258
Rahn studies, 447
Raid and Datnoff studies, 475
Raisins, 320, see also Grapes
Raison, Lyons and, studies, 625, 627
Raison studies, 625, 627
Rajarathnam, Bano and, studies, 227
Rajashekhara studies, 322
Ramesh studies, 315, 317
Rampal, Scarpignato and, studies, 255
Random genome sampling, 10–11
Rangel studies, 98
Rasic studies, 255
Raspberries
additives, treatments, and preservation, 320
bacterial human pathogens, 423
color and appearance, 207
infection outbreaks, 404
microbial spoilage, 478
packaging, 122
phytonutrients, 231
water, 279
Rataj and Dzupin studies, 89
Ratti studies, 125
Razungles studies, 195
Reaction mechanisms, 565–576
Redox potential, 391
Reese studies, 511–512
Refrigeration, processing, 250–251
Reid studies, 56, 255
Rein and Heinonen studies, 206
Rentschler studies, 444
Respiration and respiration rates
basics, 118–119
catabolism activation, 125–127
chilling, 627
food additives, treatments, and preservation,
296
gas composition, 122–125, 127–141
maturity, ripening, and quality, 67–69
measurement, 120–121
mechanical injury, 92–93
temperature, 121–122, 600–608
Rhubarb, 474, 529