International trade in high value perishables has grown enormouslyin the past few decades. In the developed world consumers nowexpect to be able to eat perishable produce from all parts of theworld, and in most cases throughout the year. Perishable plantproducts are, however, susceptible to physical damage and oftenhave a potential storage life of only a few days.Given their key importance in the world economy, CropPost-Harvest Science and Technology: Perishables devotes itselfto perishable produce, providing current and comprehensiveknowledge on all the key factors affecting post-harvest quality offruits and vegetables. This volume focuses explicitly on theeffects and causes of deterioration, as well as the many techniquesand practices implemented to maintain quality though correcthandling and storage. As highlighted throughout, regular lossescaused by post-harvest spoilage of perishable products can be asmuch as 50%. A complete understanding, as provided by thisexcellent volume, is therefore vital in helping to reduce theselosses by a significant percentage.Compiled by members of the world-renowned Natural ResourcesInstitute at the United Kingdom's University of Greenwich, withcontributions from experts around the world, this volume is anessential reference for all those working in the area. Researchersand upper-level students in food science, food technology,post-harvest science and technology, crop protection, appliedbiology and plant and agricultural sciences will benefit from thislandmark publication. Libraries in all research establishments anduniversities where these subjects are studied and taught shouldensure that they have several copies for their shelves.