Postharvest Physiology of Fruits and Vegetables—2nd Edition

Dear Colleagues,

Postharvest losses of fruits and vegetables currently amount to an incredible 30%. This is due to physiological and microbiological diseases which are caused by inadequate postharvest treatments and storage conditions. In addition to these losses, inadequate postharvest treatments also impact the sensory quality of fruits and vegetables, which could result in an unacceptable produce quality and, consequently, a loss of produce.

The focus of this Special Issue encompasses the following topics:

• Fruit storage conditions (ultra-low oxygen, dynamic atmosphere) and aroma volatiles;
• The postharvest application of chemical compounds (aldehydes, higher alcohols, other aroma volatile aroma precursors) to modulate the physiology of fruits and vegetables during storage and shelf life;
• The characterization of fruit cuticles during storage and shelf life;
• The control of mold growth using alternative treatments (chitosan, etc.); development of edible coatings on plumbs;
• Alternative heat treatments of fruit and vegetable in terms of replacing phytopharmaceuticals;
• Light treatments and postharvest physiology of fruits and vegetables;
• Measurement of hydrophobicity, roughness and zeta potential on different fruit surfaces;
• Electronic nose and maturity stage of fruits during shelf life.

Authors are warmly invited to submit original research articles, review articles, opinion papers, and short communications relating to these topics. We look forward to your contributions.

Prof. Dr. Rajko Vidrih
Guest Editor

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