Advances in Post-harvest Preservation and Quality of Fruits and Vegetables—Volume II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: closed (21 October 2024) | Viewed by 21794
Special Issue Editor
Interests: fruit quality; postharvest physiology; plant physiology; postharvest technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The main challenge facing many agricultural regions is to offer high quality fresh fruits and vegetables to increasingly competitive markets. At the same time, they must contribute to sustainable production by reducing post-harvest losses and extending the shelf life of fresh produce. This challenge can only be addressed from the perspective of post-harvest physiology and technology, which provides the necessary knowledge to offer innovations and technologies that help preserve fruit and vegetable products, maintain their quality, and reduce losses and wastage. The interest in applying the latest technologies and in deepening the knowledge of post-harvest physiology is growing because of the conviction that only a scientific approach can provide the necessary solutions for an increasingly competitive and exigent world. The ultimate goal of post-harvest physiology and technologies is that fruits and vegetables reach new markets when they are of an adequate quality and they bring about a reduction in post-harvest losses. Today, this goal is achievable if there is an effective transfer of knowledge to the productive sector; therefore, the objective of this Special Issue is to cover recent advances in maintaining the quality of horticultural products. We invite the submission of original research manuscripts and review articles focusing on Advances in Post-harvest Preservation and Quality of Fruits and Vegetables.
Potential topics include, but are not limited to, the following:
- Pre-harvest and post-harvest treatments that improve the quality of fruits and vegetables.
- Improvement of fruit and vegetable quality and reduction in losses and waste by means of emerging technologies.
- Physiology and technology of fresh produce and fresh cut produce.
- Methodologies to evaluate the quality of fruits and vegetables.
- Quality changes in fruits and vegetables during handling, processing, and cold storage.
- Ethylene management and control with a focus on maintaining fruitquality.
- Losses and waste during handling, processing, storage and transport, and trading of fruit and vegetables.
Prof. Dr. Juan Luis Valenzuela
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com 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.
Keywords
- post-harvest physiology pathology and technology
- emerging technologies
- ethylene control and management
- post-harvest losses and wastes
- fresh cut products
- quality assessment methods
- quality changes during handling, cold storage, and marketing
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