Sales of produce that has been trimmed or peeled, washed, and packaged for consumers' convenience totaled about ＄11 billion in 2000, accounting for over 10 percent of the total fresh fruit and
vegetable market; sales are expected to continue increasing by 10 to 15 percent annually. Editor Lamikanra (a USDA chemist) provides 14 chapters covering the biochemical, physiological,
microbiological, and quality changes in fresh-cut processing and storage as well as packaging requirements, production economics, and marketing considerations. The reference is intended for
students, food scientists, plant physiologists, microbiologists, chemists, biochemists, chemical engineers, nutritionists, agricultural economists, and molecular biologists. Annotation c. Book
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