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This collection provides a detailed insight into the methods used to improve the shelf life of horticultural products, focussing on how the implementation of these methods can contribute to reducing the amount of global food loss and waste in the horticultural sector. Chapters explore the role of smart distribution and controlled environments as a means of achieving this.

This revised and expanded text examines basic vegetable physiologies, causes of spoilage, quality changes, novel techniques to improve quality, and viable storage practices for different categories of vegetables during the postharvest period.