Machine generated contents note: Chapter 1 -- Fresh-cut Produce: Tracks and Trends 1 -- Edith H. Garrett -- Chapter 2 -- Quality Parameters of Fresh-cut Fruit and Vegetable Products 11 -- Adel A. Kader -- Chapter 3 -- Overview of the European Fresh-cut Produce Industry 21 -- Patrick Varoquaux and Jerome Mazollier -- Chapter 4 -- Safety Aspects of Fresh-cut Fruits and Vegetables45 -- William C. Hurst -- Chapter 5 -- Physiology of Fresh-cut Fruits and Vegetables91 -- Peter M. A. Toivonen and Jennifer R. DeEll -- Chapter 6 -- Enzymatic Effects on Flavor and Texture of Fresh-cut -- Fruits and V egetables125 -- Olusola Lamikanra -- Chapter 7 -- M icrobiology of Fresh-cut Produce187 -- Gillian M. Heard -- Chapter 8 -- Microbial Enzymes Associated with Fresh-cut Produce249 -- Jianchi Chen -- Chapter 9 -- Preservative Treatments for Fresh-cut Fruits and Vegetables267 -- Elisabeth Garcia and Diane M. Barrett -- Chapter 10 -- Application of Packaging and Modified Atmosphere -- to Fresh-cut Fruits and Vegetables305 -- Tareq Al-Ati and Joseph H. Hotchkiss -- Chapter 11 -- Biotechnology and the Fresh-cut Produce Industry 339 -- Jennylynd A. James -- Chapter 12 -- Flavor and Aroma of Fresh-cut Fruits and Vegetables 391 -- John C. Beaulieu and Elizabeth A. Baldwin -- Chapter 13 -- Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables 427 -- Karen L. Bett -- Chapter 14 -- Future Economic and Marketing Considerations 439 -- Greg Pompelli -- Index 4 449.