Postharvest Technologies to Enhance Quality and Sensory Attributes of Fresh-Cut Products

Dear Colleagues,

Consumers are increasingly looking for ready-to-eat food products, including fruit and vegetables, that have been washed, peeled, cut and portioned. One of the biggest problems limiting the supply of fresh-cut vegetables and fruit on the market is their short shelf life. Tissue damage and lack of skin cause the intensification of microbiological, physiological, and biochemical processes. Discoloration, changes in smell and taste, and rotting are the main reasons limiting the storage and transport, and, thus, the sale, of such horticultural commodities. This Special Issue is devoted to identifying new technologies that enhance the quality and sensory properties of fresh-cut products. Proper quality management, including maintaining good appearance and taste, as well as high nutritional value and sanitary safety, minimizes risks to human health, reduces losses, and increases production profitability. The intended goal can be achieved as follows:

• Maintenance of freshness and extend shelf life;
• Reduction in wilting and weight loss;
• Inhibition of physiological and biochemical activity;
• Maintenance of high content of health-promoting ingredients;
• Inhibition of the diseases development;
• Ensuring sanitary safety.

We invite authors to submit articles, such as original research, opinions, and reviews.

Dr. Maria Grzegorzewska
Dr. Anna Wrzodak
Guest Editors

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