The Post-harvest Treatment of Fruits and Vegetables and Component Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 15 October 2024 | Viewed by 82

Special Issue Editor

E-Mail Website
Guest Editor
Cruz Alta Campus, State University of Rio Grande do Sul, Cruz Alta, RS, Brazil
Interests: sensory quality; affective tests; consumers

Special Issue Information

Dear Colleagues,

Fruits and vegetables are well-known sources of vitamins, minerals and fiber. Furthermore, in recent years, studies have shown that these foods also have a protective effect on the body against some chronic non-communicable diseases, mainly due to the presence of phytochemicals with antioxidant effects. The presence of these compounds in fruits and vegetables can be affected, among other factors, by the post-harvest treatments to which these products are subjected. For this reason, new treatments for the post-harvest preservation of fruits and vegetables are being developed every day with the aim of increasing the physicochemical, biochemical and sensory qualities of horticultural products. In addition, the use of sensory analysis among consumers is being widely used across the food industry to develop new products based on the sensory properties identified by specific consumer segments. Thus, among the main advances in fruit and vegetable post-harvest is the development of products with an emphasis on consumer well-being, with the aim of offering healthier foods that are sensorially acceptable to consumers.

Prof. Dr. Bruna Klein Borges de Moraes
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • post-harvest
  • phytochemicals
  • antioxidant action
  • sensory quality
  • consumers

Published Papers

This special issue is now open for submission.
Back to TopTop