ABSTRACT
POSTHARVEST handling and storage of vegetables is a necessary measure in order to supply consumers, caterers and processors with fresh produce independent of the distance in time and space between grower and consumer. The vegetable market comprises a broad assortment from fresh produce and minimally processed refrigerated vegetables (Wiley, 1994) to canned, frozen, fermented or just pre-cooked products treated in order to maintain shelf life and quality over a longer period of time (Arthey and Dennis, 1991). This chapter will focus on storage and handling of fresh and minimally processed, refrigerated vegetables.
