Special Issue "Biofortification of Field Crops"
Deadline for manuscript submissions: 15 June 2022.
Interests: vegetable production; vegetable grafting; soilless cultivation; nutritional and nutraceutical vegetable fruit quality linked to cultivation condition and practices; biofortification of leafy and fruiting vegetable crops, propagation of ornamental plants
Special Issues, Collections and Topics in MDPI journals
Special Issue in Horticulturae: Nutritive Value, Polyphenolic Content, and Bioactive Constitution of Green, Red and Flowering Plants
Special Issue in Horticulturae: Neglected and Underutilized Plant Species in Horticultural and Ornamental Systems: Perspectives for Biodiversity, Nutraceuticals and Agricultural Sustainability
Special Issue in Plants: Innovative Crop Management Practices for Maximizing the Production of Vegetables
Special Issue in Applied Sciences: Novel Growing Media, Soilless Culture and Sustainable Agriculture
Interests: floricultural crops production; propagation of ornamental plants; in vitro tissue culture; micropropagation, vegetable crops and grafting
We recently accepted an invitation to serve as Guest Editors for a Special Issue titled “Biofortification of Field Crops”. Based on your expertise in this field, we would like to invite you to contribute to this Special Issue.
Nowadays, more than 2 billion people worldwide suffer from micronutrient and vitamin deficiency, leading to so-called “hidden hunger”. An increase in these components in field and vegetable crops (biofortification)—through conventional breeding, agronomic approaches and genetic engineering—can alleviate human malnutrition. Micronutrients/trace elements (Fe, Zn, Ca, Mg, Se, I, Mo, etc.) and vitamins (such as provitamin A and folate) are imperative constituents, and therefore biofortification aims both at increasing their concentration in crop tissues (direct effect) and at enhancing food quality (indirect effect).
Thus, in this Special Issue, we are accepting original research, critical reviews, perspectives and opinions exploring innovative biofortification tools/strategies in field and vegetable crops (including those cultivated in protected environments). We also encourage contributions focusing on the interactive effects of biofortification techniques and other agronomic practices on crop productivity and quality. Contributions focusing on the effects of biofortification on the post-harvest quality of field and vegetable crops will also be taken into consideration.
Dr. Leo Sabatino
Prof. Dr. Giovanni Iapichino
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agronomy is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- micronutrient malnourishment
- micronutrient enrichment
- field crops
- vegetable quality
- functional food
- human health