These separate reviews include: groundnut; sunflower seeds; rapeseed and mustard seeds; safflower seeds; soybean; coconut; oil palm; castor seed; linseed, niger, and cottonseed; crambe, jojoba, olive, and babassu palm; and 18 minor vegetable oils and oilseeds. A detailed discussion of the future pespecties in applications of postharvest technology to oilseeds is appended. Literature references are provided at the end of each of the 15 text chapters. A reference text for food producers, postharvest technologists, and food processors describes postharvest losses of oilseeds. The major and minor oilseed crops of the world are covered. Postharvest oilseed deterioration associated with the botany, physiology, and biochemistry of the individual crop is considedered, with significant differences noted in stoage and postharvest behavior of different oilseed species and cultivars. Following discussions of the food value of oilseeds and seed oils, their postharvest losses, loss reduction technology, and some of the more important characteristics of the biochemistry and aging of oilseeds, attention is focused on separate reviews of the characteristics, postharvest losses, and loss reduction technology of specific oilseeds