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PART I: BIOLOGY, PRINCIPLES AND APPLICATIONS. Classification, Composition of Fruits, and Postharvest Maintenance of Quality. Refrigerated and Controlled Modified Atmosphere Storage. Fresh-Cut Fruit. Juice Processing. Enzymes in the Fruit Juice and Wine Industry. Fruit Preserves and Jams. Drying of Fruits. Fruit Freezing. Thermal Processing of Fruits: I. Non-Thermal Processing of Fruits: II. Ionizing Radiation for Preservation of Fruits. Microbiology of Fruit Products. Direct Food Additives in Fruit Processing. Quality Assurance, Quality Control, Inspection, and Sanitation. Packaging of Fruits and Vegetables. Grades, Standards, and Food Labeling. Residual Management in Fruit Processing Plants. PART II: MAJOR PROCESSED PRODUCTS. Apples and Apple Processing. Apricots and Peaches. Cherry and Sour Cherry Processing. Plums and Prunes. Strawberries and Raspberries. Processing in Cranberry, Blueberry, Currant, and Gooseberry. Grape Juice: Factors that Influence Quality, Processing Technology, and Economics. Raisin Production and Processing. Oranges and Tangerines. Grapefruits, Lemons, and Limes. Pineapples. Bananas (Processed). Tropical Fruits. Coconuts. Avocados. Olives. Nuts.