Depending on commodity, cultivar, and handling conditions, about one-third of fresh fruit and vegetables are estimated to be lost or wasted globally. Most loss occurs incidentally, due to lack of adequate infrastructure along the supply chain. When producers and handlers understand the biological and environmental factors involved in product deterioration, they can select proper postharvest techniques to delay senescence (aging of produce) and maintain the best possible quality--while helping reduce the incidence of postharvest loss and waste.This volume in the series, clearly explains biological factors influencing produce degeneration and explores recent trends in perishables handling. Specific chapters address pome fruit, stone fruit, small fruit (berries, grapes, and kiwi), subtropical fruit, tropical fruit, and tree nuts.Handy charts throughout illustrate key concepts such as respiration rate by commodity, climacteric vs. non climacteric fruits, natural production rates of ethylene, cold sensitivity, and air temperature.The emphasis is on commercially available technologies that have been placed into practice to minimize the losses and maintain food safety. While this volume's perspective is based on the postharvest technology used in California and the United States, the principles discussed are applicable to fresh horticulture crops produced anywhere in the world. The information will be useful to the people who want to learn about or are involved in growing, harvesting, packaging, transporting, or marketing perishable produce.This is volume 8 in the 10-volume series, Postharvest Technology of Horticulture Crops, 4th Edition.