This chapter covers postharvest handling, cooling, packaging, in-transit preservation, and storage at destination locations for fresh vegetables. It also gives storage requirements for specific vegetables, including potential product deterioration caused by improper handling and storage conditions. Vegetable precooling is covered in Chapter 28, and vegetable processing and freezing in Chapter 40. Chapter 21 also provides storage requirements for many types of vegetables. Product Selection and Quality Maintenance In-Transit Preservation Preservation in Destination Facilities Refrigerated Storage Considerations Storage of Various Vegetables