Novel Techniques for Improving Fruit and Vegetable Quality

Dear Colleagues,

Consumer perception is directed towards food products, in particular fruits and vegetables, with improved safety as well as increased health and quality aspects. Hence, the evolution of the established food processes and the development of new ones have only been explored and recognized recently.

The most recent advances in the use of emerging technologies (pulsed electric field, ohmic heating, cold plasma, etc.) to obtain fruit and vegetable products with improved quality characteristics represent a huge challenge since understanding their application and effects on fruit- and vegetable-based products, reducing food waste and valorizing raw materials, have still not been clarified.

Moreover, this Special Issue will include several topics concerning the experimental design, process and resource optimization, quality stability, process sustainability, and preservation of nutritional, functional, structural, and sensorial properties thus guaranteeing the highest quality for the consumer. Therefore, up-to-date original research and reviews on these topics are welcome, and we look forward to receiving your work.

Dr. Cinzia Mannozzi
Dr. Roberta Foligni
Guest Editors

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