"The present compilation is enriched with eighty-five chapters contributed by authorities in their respective fields. It describes current information on quality, preservation, microbial infection and technology with in depth discussion on shelf-life, taste and safety mechanisms of fresh cut fruits and vegetable. Use of innovative packaging technology that could improve product quality and shelf-life new fruit mixtures with more variety incorporation of flavours or the use of steamer bags for vegetable are just a few considerations that could expand the markets of fresh cut products.\nThis book will be of interest and benefit to the student of horticulture, food science, microbiology, scientists and professionals working in postharvest and fresh cut industries in terms of safety quality assurance, food preservation, technologies and processing."