Alternatives to Chemicals in Fruits and Vegetables Production and Storage

Dear Colleagues,

Fruits and vegetables have always been an important component of the human diet; similarly, losses in produce have always been a limitation for modern agriculture. Losses include any damage or change in the quantity or quality of produce from harvest to consumption. The magnitude of postharvest losses in fresh produce is estimated to be 5 to 25% in developed countries and 25 to 50% in developing countries. Attempts to control the loss caused by fungi and insects are generally carried out by the application of synthetic fungicides and pesticides before and/or after harvest. However, the growing health and safety concerns regarding the residues of synthetic fungicides and pesticides, due to their carcinogenic and toxicity to humans and potential contamination of the environment, have led to alternative, nonchemical approaches to preserve the quality of fresh produce during prolonged storage and marketing. In addition, the continued mass use of fungicides and excessive levels of chemical residues have resulted in the development and proliferation of fungal resistance. Due to these growing concerns, many countries have banned the application of synthetic chemicals to fresh produce after harvest.

This Special Issue aims to summarize original scientific papers, mini reviews or review articles dealing with the use of alternative treatments to synthetic chemicals, before and/or after harvest, in maintaining the overall quality of fresh produce during prolonged storage and marketing.

You may choose our Joint Special Issue in Agronomy.

Prof. Dr. Elazar Fallik
Prof. Dr. Zoran Ilic
Guest Editors

Manuscript Submission Information

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