chapter 1 Introduction / chapter 2 Respiration and Gas Exchange / chapter 3 Hormonal Changes During Postharvest / chapter 4 Chemical and Physical Changes in Membranes / chapter 5 Transpiration and Water Stress / chapter 6 Preharvest Nutritional Factors Affecting Postharvest Physiology / chapter 7 Harvest and Handling Injury: Physiology, Biochemistry, and Detection / chapter 8 Storage Temperature / chapter 9 Atmosphere Modification / chapter 10 Physiological, Biochemical, and Molecular Aspects of Ethylene Biosynthesis and Action / chapter 11 Color / chapter 12 Vegetable Texture: Measurement and Structural Implications / chapter 13 Vegetable Flavor and Changes During Postharvest Storage / chapter 14 The Physiological Roles of Vitamins in Vegetables / chapter 15 Soluble and Storage Carbohydrates / chapter 16 Harvesting and Handling Techniques / chapter 17 Coatings and Other Supplemental Treatments to Maintain Vegetable Quality / chapter 18 Biotechnology: Potential for the Future / chapter 19 Temperature Extremes / chapter 20 Fungi / chapter 21 The Influence of Bacteria / chapter 22 Microbial Control of Postharvest Disease and Spoilage / chapter 23 Sales of Vegetables for Fresh Market: The Requirement for Hazard Analysis and Critical Control Points (HACCP) and Sanitation / chapter 24 Mechanisms of Resistance of Fruits and Vegetables to Postharvest Diseases -- chapter 25 Leafy, Floral, and Succulent Vegetables / chapter 26 Underground Storage Organs / chapter 27 Mature Fruit Vegetables / chapter 28 Immature Fruit Vegetables / chapter 29 Fresh-Cut Vegetables