Antioxidant Systems in Fruits and Vegetables: Pre- and Postharvest Factors

Dear Colleagues,

Oxidative stress has been linked to heart disease, cancer, arthritis, stroke, respiratory diseases, immune deficiency, and other inflammatory or ischemic conditions. Antioxidants prevent oxidation, and the free radical chain reaction is interrupted and damage to the cells is prevented. Although the principle is simple, however, the reality is far more complex. There are hundreds, possibly thousands of antioxidants. The role of diet is of great importance, with special focus on fruits and vegatebles. For that reason, consumers demand the intake of fruits and vegetables with excelent organoleptic quality but also with high contents of bioactive compounds (polyphenols, anthocyanins, carotenoids, and vitamins), which have antioxidant activity and are related to health-benefits.

This Special Issue will be focused on highlighting the effect of preharvest factors (cultivar, ripening stage at harvest, application of plant growth regulators, etc.) as well as postharvest factors (treatments, temperature, storage, chilling injury, etc.) on the change of these phytochemicals at harvest and during postharvest storage. Further, the latest knowledge about the use of noncontaminant and nontoxic natural compounds (considered as environmentally friendly) to perform new postharvest treatments that will maintain the quality and extend the shelf-life of fruits and vegetables without compromising their safety, appearance or sensory properties, and preserving the bioactive compounds and antioxidant activity will be also included. On the other hand, the effects of preharvest treatments with natural compounds on increasing the concentration of these biocompounds during the on-tree ripening process will be reported in order to increase the health beneficial effects of fruits and vegetable consumption.

Prof. Dr. María Serrano
Prof. Dr. Daniel Valero
Guest Editors

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