With its distinguished editor and international team of contributors, "Fruit and Vegetable Processing" provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. The book discusses measuring quality and maintaining the safety and quality of processing fruit and vegetables. It covers post harvest handling, minimal processing, new modified atmosphere packaging techniques, and the use of edible coatings. In addition, the book discusses new technologies such as high pressure processing and the use of vacuum technology.