Integrated Management of Crop Residues and Their Bioactive Properties in Agri-Food Production

Dear Colleagues,

Billions of tons of crop are generated annually worldwide from food production. These are commonly left in the field after harvest to increase carbon retention in the soil, soil structure and nutrient availabilities, and soil microbial population size. Nevertheless, sustainable management of crop residues is of extreme importance since insufficient amounts on the soil surface can be detrimental to its quality, result in loss of organic matter, and increase erosion, while excessive amounts can impair soil–seed contact, immobilize nitrogen, and/or keep soils cool and wet, thus favoring disease and pests. Crop residue incineration or their use for bio-energy production or high value-added products development are other common ways of biomass conversion.

For this Special Issue, authors are encouraged to contribute with research and review articles covering current and innovative strategies for sustainable farming systems, improving soil quality and nutrition and its productivity. The issue will also consider research on the bioactive properties of this biomass applied to crop protection and food or food ingredients development.

Dr. Carla Pereira
Dr. José Pinela
Dr. Maria Ines Dias
Guest Editors

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