New Insights into Postharvest Fruit and Vegetables Preservation
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 April 2024) | Viewed by 215
Special Issue Editor
Special Issue Information
Dear Colleagues,
Wasting food is a luxury we cannot afford given an increasing population, the environmental stresses faced at present, limited postharvest infrastructure and deficient postharvest management. Food waste occurs at every possible step of the way from field to table; therefore, it is of paramount importance to devise ways to minimize such losses. Fruit and vegetables, which represent an important part of our daily diet, are important sources of carbohydrates, proteins, organic acids, vitamins, and bioactive compounds. However, they are highly perishable products, and their quality is affected not only by growing conditions but also by postharvest handling, storage conditions and microbiological safety. To extend the availability of fresh fruit and vegetables for customers, it is necessary to apply proper storage techniques and to investigate and explain the physiological changes along the whole process. Devising new alternative ways is becoming more important as time goes by, and new technologies must be developed considering specific limiting conditions and must be focused on providing solutions in short- and long-term periods of time.
This Special Issue will showcase first-hand opinions from experts working in different fields with the aim of contributing to the design of better practices, new technologies, improved equipment and better frameworks to contribute to mitigating food waste. Manuscripts related to fruit and vegetable preharvest and postharvest quality, physiology and technology will be appreciated (research articles and reviews are welcome).
Prof. Dr. Alfonso A. Gardea
Guest Editor
Manuscript Submission Information
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Keywords
- fruit
- vegetable
- postharvest biology
- fruit treatment and processing
- quality deterioration
- postharvest pathophysiology
- preservation technology
- quality
- safety and health
- shelf life
- environmentally friendly treatments
- alternative technologies
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