THE ROLE OF POLYPHENOLS 279 Boyer, J. <strong>and</strong> Liu, R.H. 2004. Apple phytochemicals <strong>and</strong> their health benefits. Nutr. J., 3: 5–14. Cantos, E., Tudela, J.A., Gil, M.I., <strong>and</strong> Espin, J.C. 2002. Phenolic compounds <strong>and</strong> related enzymes are not ratelimiting in browning development <strong>of</strong> fresh-cut potatoes. J. Agric. Food Chem., 50: 3015–3023. Chan, R.I., San, R.H., <strong>and</strong> Stich, H.F. 1986. Mechanism <strong>of</strong> inhibition <strong>of</strong> N-methyl-N ′ -nitro-N-nitrosoguanidineinduced mutagenesis by phenolic compounds. Cancer Lett., 31: 27–34. Colak, A., Sahin, E., Yildirim, M., <strong>and</strong> Sesli, E. 2007. Polyphenol oxidase potentials <strong>of</strong> three wild mushroom species harvested from Liser High Plateau, Trabzon. Food Chem., 103: 1426–1433. Cowan, M.M. 1999. Plant products as antimicrobial agents. Clin. Microbial. Rev., 12: 564–582. Crozier, A., Burns, J., Aziz, A.A., Stewart, A.J., Rabiasz, H.S., Jenkins, G.I., Edwards, C.A., <strong>and</strong> Lean, M.E.J. 2000. Antioxidant flavonols from fruits, vegetables <strong>and</strong> beverages: measurements <strong>and</strong> bioavailability. Biol. Res., 33: 79–88. Defilippi, B.G., Kader, A.A., <strong>and</strong> D<strong>and</strong>ekar, A.M. 2005. Apple aroma: alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene. Plant Sci., 168: 1199–1210. deMan, J.M. 1990. Enzymes. In: Principles <strong>of</strong> Food Chemistry, 2nd edn. Van Nostr<strong>and</strong> Reinhold, New York, pp. 373–412. Dornenburg, H. <strong>and</strong> Knorr, D. 1997. Evaluation <strong>of</strong> elicitor <strong>and</strong> high pressure induced enzymatic browning utilizing potato (Solanum tuberosum) suspension cultures as model system for plant tissues. J. Agric. Food Chem., 45: 4173–4177. Fujita, N., Tanaka, E., <strong>and</strong> Murata, M. 2006. Cinnamaldehyde inhibits phenylalanine ammonia-lyase <strong>and</strong> enzymatic browning <strong>of</strong> cut lettuce. Biosci. Biotechnol. Biochem., 70: 672–676. Golding, J.B., McGlasson, W.B., Wyllie, S.G., <strong>and</strong> Leach, D.N. 2001. Fate <strong>of</strong> apple peel phenolics during cold storage. J. Agric. Food Chem., 49: 2283–2289. Gomez-Cordoves, C., Varela, F., Larrigaudiere, C., <strong>and</strong> Vendrell, M. 1996. Effect <strong>of</strong> ethephon <strong>and</strong> seniphos treatments on the anthocyanin composition <strong>of</strong> Starking apples. J. Agric. Food Chem., 44: 3449–3452. Graf, B.A., Milbury, P.E., <strong>and</strong> Blumberg, J.B. 2005. Flavonol, flavones, flavanones, <strong>and</strong> human health: epidemiological evidence. J. Med. Food, 8: 281–290. Hahlbrock, K. <strong>and</strong> Scheel, D. 1989. 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Occurrence <strong>and</strong> content <strong>of</strong> hydroxycinnamic <strong>and</strong> hydroxybenzoic acid compounds in foods. Crit. Rev. Food Sci. Nutr., 28: 315–347 Janovitz-Klapp, A.H., Richard, F.C., Goupy, M., <strong>and</strong> Nicolas, J.J. 1990. Kinetic studies on apple polyphenol oxidase. J. Agric. Food Chem., 38: 1437–1441. Joshi, A.P.K., Rupasinghe, H.P.V., Pitts, N.L., <strong>and</strong> Khanizadeh, S. 2007. Biochemical characterization <strong>of</strong> enzymatic browning in selected apple genotypes. Can. J. Plant Sci., 87: 1067–1073. Jiang, Y. <strong>and</strong> Joyce, D.C. 2003. ABA effects on ethylene production, PAL activity, anthocyanin <strong>and</strong> phenolic contents <strong>of</strong> strawberry. Plant Growth Regul., 39: 171–174. Ju, Z., Yuan, Y., Liu, C., Zhan, S., <strong>and</strong> Wang, M. 1996. Relationships among simple phenol, flavonoid <strong>and</strong> anthocyanin in apple fruit peel at harvest <strong>and</strong> scald susceptibility. <strong>Postharvest</strong> Biol. Technol., 8: 83–93. Kader, F., Haluk, J.P., Nicolas, J.P., <strong>and</strong> Metche, M. 1998. Degradation <strong>of</strong> cyanidin-3-glucoside by Blueberry polyphenol oxidase-kinetic studies <strong>and</strong> mechanisms. J Agric. Food Chem., 46: 3060–3065. Kalt, W. 2001. Health functional phytochemicals in fruits. Horticulture Rev., 27: 269–277. Kay, E., Shannon, L.M., <strong>and</strong> Lew, J.Y. 1967. Peroxidase isozymes from horseradish roots. II. Catalytic properties. J Biol. Chem., 242: 2470–2473. Khanizadeh, S., Groleau, Y., Levasseur, A., Charles, M.T., Tsao, R., Yang, R., DeEll, J., Hampson, C., <strong>and</strong> Toivonen, P. 2006. “SJCA38R6A74” (Eden TM ). HortScience, 41: 1513–1515. Kolcuoglu, Y., Colak, A., Sesli, E., Yildirim, M., <strong>and</strong> Saglam, N. 2007. 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The impact <strong>of</strong> food processing on antioxidants in vegetable oils, fruits <strong>and</strong> vegetables. Trends Food Sci. Technol., 9: 336–340. Lozano, J.E., Drudis-Biscari, R., <strong>and</strong> Ibarz-Ribas, A. 1994. Enzymatic browning in apple pulps. J. Food Sci., 59: 564–567. Lule, S.U. <strong>and</strong> Xia, W. 2005. Food phenolics, Pros <strong>and</strong> Cons: a review. Food Rev. Int., 21: 367–388. Macheix, J.J., Sapis, J.C., <strong>and</strong> Fleuriet A. 1991. Phenolic compounds <strong>and</strong> polyphenoloxidase in relation to browning in grapes <strong>and</strong> wines. Crit. Rev. Food Sci., 30: 441–486. Marsellés-Fontanet, A.R. <strong>and</strong> Martín-Belloso, O. 2007. Optimization <strong>and</strong> validation <strong>of</strong> PEF processing conditions to inactivate oxidative enzymes <strong>of</strong> grape juice. J. Food Eng., 83: 452–462 Marshall, M.R., Kim, J., <strong>and</strong> Wei, C.-I. 2000. Enzymatic Browning in <strong>Fruits</strong>, <strong>Vegetables</strong> <strong>and</strong> Seafoods. FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy. Available at: http://www.fao.org/ag/Ags/agsi/ ENZYMEFINAL/Enzymatic%20Browning.html#NEW (accessed August 15, 2007). Marrs, K.A., Alfenito, M.R., Lloyd, A.M., <strong>and</strong> Walbot, V. 1995. A glutathione s-transferase involved in vacuolar transfer encoded by the maize gene Bronze 2. Nature, 375: 397–400. Martinez, M.V. <strong>and</strong> Whitaker, J.R. 1995. The biochemistry <strong>and</strong> control <strong>of</strong> enzymatic browning. Trends Food Sci. Technol., 6: 195–200. Marvin, A.G. <strong>and</strong> Nagel, C.W. 1982. Identification <strong>of</strong> the hydroxycinnamtic acid derivatives in cranberries. J. Food Sci., 47: 774–778. Mattila, P., Hellström, J., <strong>and</strong> Törrönen, R. 2006. Phenolic acids in berries, fruits, <strong>and</strong> beverages. J. Agric. Food Chem., 54: 7193–7199. 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Anthocyanin biosynthesis <strong>and</strong> maturity <strong>of</strong> ‘McIntosh’ apples as influenced by ethylene-releasing compounds. J. Am. Soc. Hort. Sci., 113: 718–723. Muthuswamy, S. <strong>and</strong> Rupasinghe, H.P.V. 2007. Fruit phenolics as antimicrobial agents: selective antimicrobial effect <strong>of</strong> catechin, chlorogenic acid, <strong>and</strong> phloridzin. J. Food Agric. Environ., 5: 81–85. Nicoli, M.C., Anese, M., <strong>and</strong> Parpinel, M. 1999. Influence <strong>of</strong> processing on the antioxidant properties <strong>of</strong> fruit <strong>and</strong> vegetables. Trends Food Sci. Technol., 10: 94–100. Nicoli, M.C., Calligaris, S., <strong>and</strong> Manzocco, L. 2000. Effect <strong>of</strong> enzymatic <strong>and</strong> chemical oxidation on the antioxidant capacity <strong>of</strong> catechin model systems <strong>and</strong> apple derivatives. J. Agric. Food Chem., 48: 4576–4580. 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vi CONTENTS 9 Structural Deteriorat
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Contributors Ishan Adyanthaya Depar
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POSTHARVEST ENHANCEMENT OF PHENOLIC
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POSTHARVEST ENHANCEMENT OF PHENOLIC
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RHIZOSPHERE MICROORGANISMS 361 the
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RHIZOSPHERE MICROORGANISMS 363 Rese
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RHIZOSPHERE MICROORGANISMS 365 Tabl
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RHIZOSPHERE MICROORGANISMS 367 Toma
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RHIZOSPHERE MICROORGANISMS 369 Such
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RHIZOSPHERE MICROORGANISMS 371 Gian
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Chapter 18 Biotechnological Approac
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BIOTECHNOLOGICAL APPROACHES 375 tec
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BIOTECHNOLOGICAL APPROACHES 377 pro
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BIOTECHNOLOGICAL APPROACHES 379 suc
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BIOTECHNOLOGICAL APPROACHES 381 Fla
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BIOTECHNOLOGICAL APPROACHES 383 adm
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BIOTECHNOLOGICAL APPROACHES 385 wer
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BIOTECHNOLOGICAL APPROACHES 387 Bar
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BIOTECHNOLOGICAL APPROACHES 389 Kik
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BIOTECHNOLOGICAL APPROACHES 391 Tat
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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POSTHARVEST FACTORS AFFECTING POTAT
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BIOSENSOR-BASED TECHNOLOGIES 419 20
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BIOSENSOR-BASED TECHNOLOGIES 421 Ta
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BIOSENSOR-BASED TECHNOLOGIES 423 Ta
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BIOSENSOR-BASED TECHNOLOGIES 425 Li
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BIOSENSOR-BASED TECHNOLOGIES 427 So
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BIOSENSOR-BASED TECHNOLOGIES 429 Pr
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BIOSENSOR-BASED TECHNOLOGIES 431 e
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BIOSENSOR-BASED TECHNOLOGIES 433 el
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BIOSENSOR-BASED TECHNOLOGIES 435 st
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Cl O O O OH Cl O OH Cl Cl Cl 2,4-Di
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BIOSENSOR-BASED TECHNOLOGIES 439 O
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BIOSENSOR-BASED TECHNOLOGIES 441 Le
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Chapter 21 Changes in Nutritional Q
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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CHANGES IN NUTRITIONAL QUALITY OF F
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Index Abscisic acid (ABA), 65, 210,
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INDEX 469 Biosensor-based technolog
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INDEX 471 Cryptochlorogenic acid (4
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INDEX 473 French bean, 95 Fresh-cut
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INDEX 475 LePLDα3 (AY013253), 213-
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INDEX 477 Pectin methylesterase (PM
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INDEX 479 PSY1 expression, 289 PSY1
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INDEX 481 Sugars, biosynthesis of,