chapter 1 Classification, Composition of Fruits, and Postharvest Maintenance of Quality -- chapter 2 Refrigerated and Controlled/Modified Atmosphere Storage -- chapter 3 Fresh-Cut Fruits -- chapter 4 Juice Processing -- chapter 5 Enzymes in the Fruit Juice and Wine Industry -- chapter 6 Fruit Preserves and Jams -- chapter 7 Drying of Fruits -- chapter 8 Fruit Freezing -- chapter 9 Thermal Processing of Fruits -- chapter 10 Novel Processing Technologies for Food Preservation -- chapter 11 Ionizing Radiation Processing of Fruits and Fruit Products -- chapter 12 Microbiology of Fruit Products -- chapter 13 Direct Food Additives in Fruit Processing -- chapter 14 Quality Assurance, Quality Control, Inspection, and Sanitation -- chapter 15 Packaging of Fruits and Vegetables -- chapter 16 Grades, Standards, and Food Labeling -- chapter 17 Residual Management in Fruit Processing Plants -- chapter 18 Apples and Apple Processing -- chapter 19 Peach and Apricot -- chapter 20 Sweet Cherry and Sour Cherry Processing -- chapter 21 Plums and Prunes -- chapter 22 Strawberries and Raspberries -- chapter 23 Processing of Cranberry,Blueberry, Currant,and Gooseberry -- chapter 24 Grape Juice: Factors That Influence Quality, Processing Technology, and Economics -- chapter 25 Oranges and Tangerines -- chapter 26 Grapefruits, Lemons, and Limes -- chapter 27 Bananas (Processed) -- chapter 28 Tropical Fruits -- chapter 29 Coconut -- chapter 30 Avocados -- chapter 31 Olives -- chapter 32 Nuts.