Managing Quality of Fruit and Vegetablescovers the application of proven and novel industrial approaches to quality management of fresh produce that have become common practice among local and global fresh produce chains while also covering the latest postharvest technologies for maintaining quality and safety. In addition, it addresses the impacts of emerging global challenges, such as climate change, the role of fruit and vegetables on nutrition security, and the development of future postharvest technologies to maintain quality and safety. Both academics and post-graduate students studying fresh produce supply chains and industry professionals will find this book extremely useful.
Split into three broad themes, the book brings to light the latest developments on the biochemical and physiological basis for the quality of fruit and vegetables, the industrial approaches to quality management of fruit and vegetables, and the latest advances in postharvest technologies for controlling and maintaining quality.

• Covers the biochemical and physiological basis for quality of fruit and vegetables
• Highlights industrial approaches to quality management of fruit and vegetables
• Provides information on advances in postharvest technologies for controlling and maintaining quality