Evolution of Compounds and Characteristics of Crops during Ripening and after Harvest

Dear Colleagues，

Consumers are increasingly asking for products with better organoleptic characteristics, flavors, aromas, colors, attractiveness, etc. Farmers must estimate with maximum precision the optimum time of harvest, so that their product reaches the consumer or industry in the best condition, providing a product with the highest quality. This Special Issue will focus on the evolution of the compounds present in crops and plants during maturation to determine the optimal time of harvest based on the characteristics required of the product. Works that deal with the evolution of crops and their characteristics after harvest are also accepted.

Prof. Dr. Gerardo Fernández Barbero
Dr. Ana V. González-de-Peredo
Guest Editors

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