674 Produce Degradation: Reaction Pathways and their Prevention
Takahashi and Doke studies, 445
Takeoka studies, 166
Takeuchi studies, 443–444
Talcott studies, 206
Tamarillos, 624
Tanabe studies, 510
Tarantino, Pauli and, studies, 257
Taro, 624
Taruscio studies, 203
Taylor studies, 59, 197
Teitelbaum and Walker studies, 252–255
Temperature and temperature effects
additives, treatments, and preservation,
294–296, 304–305
apples, 639–640
bacterial infiltration and internalization,
444–450
bananas, 640
basics, 600, 643
cell membranes, 625–626
chilling, 619–631
citrus fruits, 641
cold-air cooling, 615–616
decay organisms, 610
degradation microstructure, 555
enzymes, 627
ethylene, 608, 626
extremes of temperature, 618–635
fatty acids, 628
field heat removal, 612–618
flavor and volatile metabolism, 169
freezing, 631–633
fresh-cut produce, 642–643
grapes, 637–638
high temperature and heat, 244–247, 633–635
hydrocooling, 617–618
lipids, membrane, 628–629
mechanical injury, 100–103
membrane lipids, 628–629
metabolites, 628
moisture loss, 608–610
nectarines, 639
nutrient loss, 238–239
package icing, 618
packaging, 121–122
peaches, 639
permeability, 628
potatoes, 635–637
precooling, 612–615
proteins, 627
protoplasmic streaming, 627–628
respiratory activity, 600–608, 627
ripening, 608
solute leakage, 628
spoilage microbial ecology, 395–396
storage life, 600–608
sugar-starch balance, 611–612
sweet potatoes, 635–637
tomatoes, 641–642
vacuum cooling, 618
vitamin losses, 611
water, 274–275
water loss prevention, 279–281
yams, 635–637
Teplitski, Bauer and, studies, 522
Terpenoids, 159
Terry studies, 233
Texture
degradation microstructure, 540–543
maturity, ripening, and quality, 56–59
mechanical injury, 99–100
water impact, 286–287
Thayer studies, 258
Thermoinactivation, 321–324
Thomas, Mossel and, studies, 394
Thompson studies, 32, 276, 281, 286
Tian studies, 63
Tiedje, Cho and, studies, 9
Time impact, 394
Timm studies, 90
Tipton and White studies, 34
Tissue damage, 83–86, see also Mechanical injury
Tissue-macerating ability, 489–490
Tobback, Keteleer and, studies, 306
Toivonen, Lu and, studies, 67
Toivonen and Sweeney studies, 63
Toivonen studies, 62, 69
Tomatoes and tomato products, 30, 33, 43
acid fermentation, 254
additives, treatments, and preservation, 301,
321
bacteria, 422, 424, 426, 431, 446, 449–452,
454, 456
chilling, 624, 625, 630
chilling treatments, 247
degradation microstructure, 555–557
edible films, 248
flavor and volatile metabolism, 163
fluorescent pseudomonads, 484, 486, 492
freezing, 632
herbicides, 365
infection outbreaks, 404
maturity, ripening, and quality, 61–62, 64, 66
mechanical injury, 83
microbial spoilage, 464, 473–474, 476–477,
480
nutrient loss, 226–227, 230–231
packaging, 122, 124, 129, 131
pesticides, 350, 359
phytonutrients, 231, 233