chapter 1 Introduction to enzymes / chapter 2 Effect of enzymatic reactions oncolor of fruits and vegetables / chapter 3 Major enzymes of flavor volatiles production and regulation infresh fruits and vegetables / chapter 4 Effect of enzymatic reactions ontexture of fruits and vegetables / chapter 5 Selection of the indicator enzymefor blanching of vegetables / chapter 6 Enzymatic peelingof citrus fruits / chapter 7 Use of enzymes for non-citrusfruit juice production / chapter 8 Enzymes in citrusjuice processing / chapter 9 Use of enzymes for wineproduction / chapter 10 Effect of novel food processingon fruit and vegetable enzymes / chapter 11 Biosensors for fruit andvegetable processing / chapter 12 Enzymes in fruit andvegetable processing