Linking Fruit Postharvest Physiology to Preservation Technologies: Innovations for Reducing Spoilage and Extending Quality Retention

Dear Colleagues,

Due to their physiological nature, horticultural produce have a short shelf life and are susceptible to physiological disorders and quality losses, which lead to significant economic losses. The postharvest process of fruits and vegetables involves a series of physiological and biochemical events that result in changes in colour, flavour, aroma, texture, and nutrient content. Therefore, studies that explore the links between fruit postharvest physiology and preservation technologies are essential to improving the quality, safety, and shelf life of horticultural products.

This Special Issue of Agronomy aims to highlight research covering plant physiological and preservation technologies. We seek to compile research that explicitly bridges the fundamental understanding of postharvest physiology—including molecular, hormonal, and metabolic regulatory networks—with the development and optimisation of targeted preservation technologies. Both original research and review articles that enhance our understanding of physiology–technology linkages and offer practical solutions for improving postharvest outcomes are highly encouraged.

We invite submissions on, but not limited to, the following topics:

• Physiological changes and mechanisms of quality loss.
• Preservation applications of physical, chemical, and biological strategies.
• Use of smart monitoring and quality prediction.
• Safety control and quality maintenance.

Dr. Chong Shi
Dr. Donglu Fang
Guest Editors

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