Part 1 - Importance of fruit and vegetables in food systems 1. General introduction (FAV in food and nutrition security) 2. Global trade in fruit and vegetables 3. Global trends affecting quality management of fruit and vegetables 4. Postharvest losses and waste of fruit and vegetable Part 2 - Biochemical and physiological basis of fruit and vegetable quality 5. Growth and development 6. Maturity, ripening and senescence 7. Respiration, transpiration and weight loss 8.

Pre-harvest factors affecting postharvest quality Part 3 - Industrial approaches to quality management 9. Approaches to quality management 10. Quality management systems Part 4 - Maturity and Quality Indicators 11. Maturity - Assessing readiness for harvest 12. Definition, perspectives and orientations of quality 13. Techniques and procedures for measuring quality Part 5 - Harvesting and Postharvest Handling 14. Harvesting and field preparation 15. Precooling techniques 16.

Packhouse operations - sorting, grading and packing 17. Treatment of fruit and vegetables (ripening, pests, diseases and disorders) 18. Mechanical damage of fruit and vegetables Part 5 - Storage and Packaging Technologies 19. Refrigerated storage 20. Hyperbaric/Hypobaric storage 21. Controlled atmosphere storage 22. Logistics packaging (for bulk storage and transport) 23. Modified atmosphere packaging (for retail and consumer handling) Part 6 - Emerging Issues in Quality Management of Fruit and Vegetables 24.

Climate change and postharvest quality 25. Nutrition-sensitive postharvest management 26. Branding and marketing of fruit and vegetables 27. Quality standards and food waste 28. Next generation postharvest technologies for quality management (the role of emerging postharvest innovation triad - biotechnology, nanotechnology and ICT).