This book focuses on the most recent environmentally-friendly technologies, such as heat treatments and modified atmospheric packaging, developed to reduce spoilage and maintain the quality of produce. The book also includes related subjects such as the recent impact of fruits and vegetables on human health and the recent advances of genetic engineering in this field. Each of the book's 14chapters are written by individuals well qualified to review the progress being made in their areas of expertise. Each author is an eminent researcher who has the experience and necessary concern for the environment.
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