ch. 1. The fresh-cut fruit and vegetables industry : current situation and market trends / M. Alejandra Rojas-Gra¿, Edward Garner, and Olga Martn̕-Belloso -- ch. 2. Regulatory issues concerning the production of fresh-cut fruits and vegetables / Menno van der Velde -- ch. 3. Microbiological and safety aspects of fresh-cut fruits and vegetables / Peter Ragaert ... [et al.] -- ch. 4. Physiology of fresh-cut fruits and vegetables / Elizabeth A. Baldwin and Jinhe Bai -- ch. 5. Factors affecting sensory quality of fresh-cut produce / John C. Beaulieu -- ch. 6. Nutritional and health aspects of fresh-cut vegetables / Begoą De Ancos ... [et al.] -- ch. 7. Fruits and vegetables for the fresh-cut processing industry / Marta Montero-Caldern̤ and Mara̕ del Milagro Cerdas-Araya -- ch. 8. Treatments to assure safety of fresh-cut fruits and vegetables / Maria Isabel Gil, Ana Allende, and Maria Victoria Selma -- ch. 9. Use of additives to preserve the quality of fresh-cut fruits and vegetables / J. Fernando Ayala-Zavala and Gustavo A. Gonzl̀ez-Aguilar -- ch. 10. Modified atmosphere packaging of fruits and vegetables : modeling approach / Carole Guillaume, Valřie Guillard, and Nathalie Gontard -- ch. 11. Use of edible coatings for fresh-cut fruits and vegetables / M. Alejandra Rojas-Gra¿, Robert Soliva-Fortuny, and Olga Martn̕-Belloso -- ch. 12. Hazard analysis and critical control point and hygiene considerations for the fresh-cut produce industry / Peter McClure -- ch. 13. Process design, facility, and equipment requirements / Alessandro Turatti -- ch. 14. Quality assurance of fresh-cut commodities / Jos ̌M. Garrido -- ch. 15. Future trends in fresh-cut fruit and vegetable processing / Gemma Oms-Oliu and Robert Soliva-Fortuny.