The broad development of spectroscopy in our country and, in particular, the extensive industrial applications of methods of spectral analysis make the need for basic reference literature a pressing one. Tables of spectral lines, as basic, primary material necessary for the identifica tion of spectra, are the most important of these reference books. The need for such tables is acutely felt by all who work in spectroscopy, and numerous requests for such a book have been received by the Commission on Spectroscopy of the Academy of Sciences of the USSR. On the world book market there are fairly complete tables that cover a very great number of spectral lines and that have been complied rather carefully, although they are not free of errors. Tables of this kind are undoubtedly necessary in general spectroscopic research and must be included among the reference books of large scientific institutions. But the number of workers who need such complete tables is comparatively limited. Therefore, after long discussion it was deemed impractical to republish these tables.

Completely revised, updated and enlarged, now encompassing two volumes, this third edition of Fruit and Vegetables reviews and evaluates, in comprehensive detail, postharvest aspects of a very wide international range of fresh fruit and vegetables as it applies to their physiology, quality, technology, harvest maturity determination, harvesting methods, packaging, postharvest treatments, controlled atmosphere storage, ripening and transportation. The new edition of this definitive work, which contains many full colour photographs, and details of species not covered in the previous editions, provides key practical and commercially-oriented information of great use in helping to ensure that fresh fruit and vegetables reach the retailer in optimum condition, with the minimum of deterioration and spoilage. With the constantly increasing experimental work throughout the world the book incorporates salient advances in the context of current work, as well as that dating back over a century, to give options to the reader to choose what is most relevant to their situation and needs. This is important because recommendations in the literature are often conflicting; part of the evaluation of the published results and reviews is to guide the reader to make suitable choices through discussion of the reasons for diverse recommendations. Also included is much more on the nutritional values of fruit and vegetables, and how these may vary and change postharvest. There is also additional information on the origin, domestication and taxonomy of fruit and vegetables, putting recommendations in context. Fruits and Vegetables 3e is essential reading for fruit and vegetable technologists, food scientists and food technologists, agricultural scientists, commercial growers, shippers, packhouse operatives and personnel within packaging companies. Researchers and upper level students in food science, food technology, plant and agricultural sciences will find a great deal of use within this popular book. All libraries in research establishments and universities where these subjects are studied and taught should have copies readily available for users.