The structure of the new edition of this important book is generally similar to the previous edition published in 1998. The headings of the 13 chapters (Introduction, Structure and composition, Physiology and biochemistry, Effects of temperature, Water loss and humidity, Storage atmosphere, Technology of storage, Physiological disorders, Pathology, Evaluation and management of quality, Preparation for market, Packaging, Commodity storage recommendations) remain unaltered but the content has been updated to reflect recent advances in postharvest science and changes in consumers' requirements of fresh produce, the need for sustainability and the changing role of postharvest technology in supporting these changing needs. The book has benefited from a much improved layout, more judicious use of headings, updating of illustrations and greater use of colour plates. The increased page and font size and the more robust construction of this paperback will be welcomed by its readers. Although much of the background science described that supports postharvest technologies remains unchanged, there are a number of areas where important updates have been made, particularly in emerging technologies to reduce the sensitivity or responsiveness of fresh produce to ethylene. The authors of the book are vastly experienced researchers and implementers in the area of postharvest and continue to provide a book of wide appeal and first point of reference to students in higher level education and those involved in the supply chain for fresh produce. The glossary of common and botanical names of species referred to is particularly useful, as is the comprehensive index and list of important Website addresses.