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Fruits contribute valuable nutrients and welcome variety to the human diet. Although they are often highly perishable, fruits may be transported around the world or held in storage for up to a year. Fruit technology draws on biology and engineering to maintain quality during storage, distribution and marketing. This book focuses on the biological processes that determine appearance, texture, taste, nutritional value and flavour of fleshy fruits, and how these can be manipulated to maximize quality for the consumer. It adopts a thematic rather than a commodity--based approach, thus ensuring that the volume is of relevance throughout the fruit industry. Advances in our understanding of these processes at the molecular level are included. The volume is directed at researchers and professionals in plant physiology, biochemistry, cell biology, molecular biology and genetics.