MAIN TOPICS

TECHNOLOGY

	Non-destructive quality assessment, sensor technology, biosensors
	Coating and waxing
	Temperature and humidity control
	Physical treatments - heat, gases, vapours, irradiation, low and high pressure
	CA/MAP technology innovations and developments in packaging
	Fresh cut produce - minimal processing
	Quality assurance - nutritional value, food safety and health issues
	Quarantine related issues
	Handling of organic produce
	Environmental issues

PHYSIOLOGY

	Pre-harvest effects on post-harvest behavior
	Regulation of development, maturation, ripening, senescence and abscission, including
	genetic engineering
	Climacteric versus non-climacteric physiology
	Ethylene and other plant growth regulators
	Programmed cell death and apoptosis
	Temperature effects - hyperthermal and chilling, conditioning
	Physiological disorders
	Biotic and abiotic stresses - interactions between responses, stress metabolites,
	antidioxidant potential
	Volatiles (flavor and scent compounds) in ripening and flower development
	Texture and cell wall metabolism
	Color and pigmentation
	Natural compounds with chemo-preventive properties
	Changes in vitamins and medical constituents with handling

PATHOLOGY

	Plant/microbe interactions - pathogens and non-pathogens, quiescence
	Biological control
	Pest management
	Alternatives to chemical control
	Natural and induced resistance