Ch.1 Fresh cut produce: tracks and trends -- Ch.2 Quality paramaters of fresh-cut fruit and vegetable products -- Ch.3 Overview of the European fresh-cut produce industry -- Ch.4 Safety aspects of fresh-cut fruits and vegetables -- Ch.5 Physiology of fresh-cut fruits and vegetables -- Ch.6 Enzymatic effects on flavor and texture of fresh-cut fruits and vegetables -- Ch.7 Microbiology of fresh-cut produce -- Ch.8 Microbial enzymes associated with fresh-cut produce -- Ch.9 Preservative treatments for fresh-cut fruits and vegetables -- Ch.10 Application of Packaging and modified atmosphere to fresh-cut fruits and vegetables -- Ch.11 Biotechnology and the fresh-cut produce industry -- Ch.12 Flavor and aroma of fresh-cut fruits and vegetables -- Ch.13 Evaluating sensory quality of fresh-cut fruits and vegetables -- Ch.14 Future economic and marketing considerations -- Index
