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- Focuses on advances in preservation technologies such as advanced modelling of cooling patterns, dynamic controlled atmosphere and improving use of 1-MCP as an ethylene inhibitor
- Reviews strengths and weaknesses of different disinfection techniques, such as the use of sanitisers, hot water or air, irradiation, plasma, ozone and natural antimicrobials
- Covers developments in smart supply chain and distribution monitoring and management
Part 1 Preservation techniques
1.Advances in cooling technologies to preserve horticultural produce: J. R. Olatunji and A. R. East, Massey University, New Zealand;
2.Advances in controlled atmosphere storage of horticultural produce: John DeLong, Agriculture and Agri-Food Canada, Canada; and Robert Prange, Dalhousie University, Canada;
3.Advances in modified atmosphere and active packaging of horticultural produce: Jeffrey S. Brandenburg, The JSB Group LLC, USA;
4.Advances in the use of barrier coatings and additives in the preservation of fresh horticultural produce: Elizabeth A. Baldwin, formerly USDA-ARS, USA; and Jeffrey K. Brecht,University of Florida, USA;
Part 2 Safety management and disinfection techniques
5.Post-harvest risk management of biological hazards encountered in horticultural produce: Keith Warriner and Mahdiyeh Hasani, University of Guelph, Canada;
6.Advances in understanding pathogens contaminating horticultural produce: P. Truchado, A. Allende and M. I. Gil, CEBAS-CSIC, Spain;
7.Advances in postharvest sanitizing regimes for horticultural produce: Joshua B. Gurtler, Xuetong Fan, Tony Jin and Brendan A. Niemira, USDA-ARS, USA;
8.Advances in using heat for disinfection/disinfestation of horticultural produce: Elazar Fallik and Susan Lurie, Agricultural Research Organization – Volcani Center (ARO), Israel; and Lisa Jamieson and Allan Woolf, The New Zealand Institute for Plant & Food Research Limited, New Zealand;
9.Advances in the use of irradiation for the market access of fresh horticultural produce: John Golding and Sukhvinder Pal Singh, New South Wales Department of Primary Industries and University of Newcastle, Australia;
10.Advances in the potential use of non-thermal plasma in postharvest treatment of fresh horticultural produce: Sukhvinder Pal Singh and John Golding, New South Wales Department of Primary Industries and University of Newcastle, Australia;
11.Advances in the use of ozone in the disinfection of horticultural produce: Marcin Glowacz, Natural Resources Institute (NRI) – University of Greenwich, UK;
12.Advances in the use of biological control agents in the disinfection of horticultural produce: Samir Droby, Agricultural Research Organization – Volcani Center (ARO), Israel; Michael Wisniewski, USDA-ARS, USA; and Davide Spadaro, University of Torino, Italy;
Part 3 Monitoring and management
13.Monitoring postharvest attributes: instrumental techniques for measuring harvest maturity/fruit quality: Kerry B. Walsh and Nicholas T. Anderson, Central Queensland University, Australia;
14.Postharvest handling of organically produced specialty crops: Penelope Perkins-Veazie, Chris Gunter and Marlee Trandel, North Carolina State University, USA;
15.Smart distribution to maintain shelf life of horticultural produce: J. K. Brecht, University of Florida, USA; I. Uysal and M. C. N. Nunes, University of South Florida, USA; J. P. Emond, The Illuminate Group, USA; S. Mercier, Décathlon Canada, Canada; and U. McCarthy, Waterford Institute of Technology, Ireland;