Intro -- Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce -- Copyright -- Dedication -- Contents -- Contributors -- Preface -- Part I: Basic principles of CA/MA and future trends -- Chapter 1: Biological basis for CA and MA -- Basis for low oxygen CA -- Basis for elevated carbon dioxide CA -- CA and MA storage -- Gas laws -- General laws -- Gas solubility in water -- External versus internal -- Dermal resistance to diffusion -- Surface-to-volume ratio -- Gas movement around the commodity -- Effects of CA on commodities -- Fruit and vegetable tolerances

Supplemental treatments -- References -- Chapter 2: Cultivar effects on CA/MA requirements of fruits and vegetables -- Introduction -- Physiological and biochemical underpinning of differing responses of cultivars to CA/MA -- Genotype (cultivar) responses to CA/MA for selected fruits and vegetables -- Apple -- Physiological and biochemical responses of apple fruit to low O2 in CA/MA storage -- Pear -- Strawberry -- Fresh-cut products -- Apples -- Pears -- Peaches and nectarines -- Lettuce -- Zucchini -- Conclusions -- References -- Chapter 3: Effect of maturity on CA/MA responses -- Introduction

Implications of climacteric fruit maturity and/or ripening stage on response to controlled atmospheres -- Effects of maturity in climacteric on response fruits to storage atmospheres -- Effects of maturity in fresh-cut fruits and vegetables to modified atmosphere storage -- Indicators for maturity -- Conclusions and future trends -- References -- Chapter 4: CA requirements for postharvest pest control -- Introduction -- Major factors for CA treatment success -- Selection of suitable target pests and fresh products -- Optimal combinations of low O2, temperature, and time

Maintain proper atmospheric compositions in CA treatment -- Enhance tolerance to CA treatment -- Equipment and processes of CA treatment for pest control -- Conclusions -- References -- Chapter 5: CA/MA requirements for spoilage microorganisms and human pathogens -- Introduction -- Origin of microflora of produce -- Fresh vegetables -- Fresh fruits -- Fresh-cut produce -- Interaction between spoilage microorganisms and human pathogens -- Effect of conventional low O2/moderate CO2 atmospheres on microbial growth -- Effect of innovative high CO2/high O2 atmospheres on microbial growth

Antimicrobial action -- Spoilage microorganisms -- Human pathogens -- Effect of combined antimicrobial and CA/MAP treatments on microbial quality and safety -- Conclusions and future trends -- References -- Chapter 6: Effect of CA/MA on sensory quality -- Introduction -- Effect of CA/MA on cell membrane and fruit texture -- Effect of CA/MA on sugars and acids -- Effect of CA/MA on volatiles -- Conclusion -- References -- Chapter 7: CA/MA on bioactive compounds -- Introduction -- Bioactive compounds of fruits as affected by CA/MA -- Pome fruits -- Stone fruits -- Small fruits -- Tropical fruits