Part 1: Modified atmosphere packaging.
Chapter 2. Mathematical modeling of modified atmosphere packaging.
Chapter 3. Respirations and browning discoloration of fresh-cut produce in modified atmosphere packaging.
Chapter 4. Fresh-cut produce microbiology of modified atmosphere packaging.
Chapter 5. Sensory and sensory-related quality of fresh-cut produce under MAP.
Chapter 6. Phytochemical changes of fresh-cut fruits and vegetables in controlled and modified atmosphere packaging.
Chapter 7. Active modification of atmosphere in packages.
Part 2: Modified atmosphere packaging materials and Machinery.
Chapter 8. Polymeric films used for modified atmosphere packaging of fresh-cut produce.
Chapter 9. Breatheway® membrane technology and modified atmosphere packaging.
Chapter 10. Microperforated films for fresh produce packaging.
Chapter 11. Modified atmosphere packaging machinery selection and specification.
Chapter 12. Hygienic design of machinery.
Part 3: Novel packaging technologies.
Chapter 13. Nano-structure packaging technologies.
Chapter 14. Active packaging for fresh-cut fruits and vegetables.
Chapter 15. Packaging sustainability for modified atmosphere packaging of fruits and vegetables.