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This book is the outcome of the preparations for that course and the perceived absence of a contemporary introductory textbook in this area. Topics include structure and composition of plant parts that are consumed in the fresh state their physiology and biochemistry storage temperature humidity and water loss modified and controlled atmospheres postharvest disorders and diseases quality evaluation packaging and requirements in the design and operation of cool stores. The text is intended for use in tertiary courses at technical colleges and universities and as a useful guide for individuals who may be employed as technologists by farming companies transport organizations and retailing organizations for packing house managers cool storage operators nutritionists and advisers to governments. It should also be of value to the concerned consumer. The need for such a book has been amply demonstrated by the considerable international demand from teaching institutions and both governmental and commercial organizations. Readers have reported general satisfaction with its format and organization and as a consequence in this latest edition the original format has been retained but of course new information has been incorporated in line with the latest available research. The reading lists at the end of chapters have also been expanded and in some cases complementary sources cited as it is realized that not all readers will have access to well-stocked libraries. About the Author The authors have extensive research. and teaching experience in the postharvest physiology and handling of fruits and vegetables in Australia. New Zealand. the USA and South East Asia. and have acted as consultants to governments in India. Pakistan. Turkey. Bhutan. Papua New Guinea. the Republic of Korea and the Peoples Republic of China on postharvest horticulture. They have prepared many review articles and published several hundred research and advisory papers. Dr Ron Wills is an Associate Professor in the Department of food Science and Technology. The University of New South Wales: Dr Barry McGlasson. formerly a Senior Principal Research Scientist in the (SIRO Division of Horticulutre. is a fellow in the faculty of Horticulture at the Hawkesbury Agricultural (01 lege. NSW.: Dr Doug Graham is Head of the food Research Laboratory in the CSIRO Division of food Processing: Dr Terry Lee. formerly an Associate Professor at The University of New South Wales. is the Director of the Australian Wine Research Institute. Adelaide. South Australia: and Mr Eric Hall is a former Principal Research Scientist in the CSIRO Division of food Research.