Part 1. Fundamentals
Chapter 1. Introduction to Minimally Processed Refrigerated (MPR) Fruits & Vegetables
Chapter 2. Aspects of Biology and Physics Underlying Modified Atmosphere Packaging
Chapter 3. Initial Preparation Handling, and Distribution of Minimally Processed Refrigerated Fruit and Vegetables
Chapter 4. Enzymes in Minimally Processed Fruits and Vegetables
Chapter 5. Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables
Chapter 6.Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
Chapter 6. Packaging and Preservation of Minimally Processed Refrigerated Produce
Part 2. Commodities
Chapter 8. Postharvest Quality and Safety of Fresh-cut Vegetables
Chapter 9. Fresh-cut Fruits
Chapter10. Minimally processed herbs, spices, medicinal and aromatic, plants
Chapter 11. Sprouts, Microgreens, and Baby leafs
Chapter 12. Minimally Processed Mushrooms
Chapter 13. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts and seeds
Chapter 14. Minimally processed fresh green beverage industry: Smoothies, Shakes and Frappes
Chapter 15. Fermented Vegetables
Part 3. New Technologies
Chapter 16. New Technologies and Edible Coatings for MPR Fruits and Vegetables
Chapter 17. Use of Geographical Information Technologies in a Precision Agriculture Management System for Food Traceability
Chapter 18. DNA Barcoding for MPR Fruits and Vegetables
Part 4. Health and Food Safety
Chapter 19. Microorganisms Found in/on of MPR Packaged Produce and Their Detection Methods
Chapter 20. Comparison of HACCP and ISO 22000 in the ready to eat fruit and vegetable Industry in conjunction with application of Failure Mode and Effect Analysis (FMEA) and Ishikawa diagrams
Chapter 21. Health and Physiological Bioactive Compounds in Fruits and Vegetables
Chapter 22. Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables Industry.