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Foods
Special Issues
Postharvest Biology and Technology of Fresh Produce
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Postharvest Biology and Technology of Fresh Produce

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

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 2541

Special Issue Editors

Dr. Sajad Mohd Wani

E-Mail Website
Guest Editor
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
Interests: postharvest technology; nanoemulsion coatings; fruit waste extract; antioxidant activity; food science and technology; FTIR-ATR spectroscopy
Dr. Tawheed Amin

E-Mail Website
Guest Editor
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Shalimar, Srinagar 190025, India
Interests: starch chemistry and technology; extrusion technology; packaging technology; FTIR-ATR spectroscopy; thermal characteristics and particle size analysis

Special Issue Information

Dear Colleagues,

Fruits and vegetables are regarded as commercially significant and nutritionally essential food commodities because they offer additional phytochemicals, such as dietary fibre and antioxidants, that have positive effects on health, in addition to serving as the main dietary source of vitamins, sugars, organic acids, and minerals. Consumer demand for fresh produce is rising as a result of people becoming more aware of the superiority of fresh natural foods over processed ones. However, due to their perishable nature, fruits and vegetables have the risk of becoming unfit for ingestion if not handled properly after harvest. Furthermore, following the globalisation of commerce and free-trade agreements, fresh horticulture products are significant components of international trade. Longer transportation and distribution times require the use of the right precautions and handling methods for fresh fruits after harvest. Understanding the reasons why fruits and vegetables deteriorate is the first step in reducing these losses. The next is figuring out how to employ appropriate and reasonably priced technical processes to postpone senescence and preserve the food quality. The main research tracks include:

  • Physical treatments for horticultural produce such as heat and radiation
  • Chemical treatments such as nitric oxide, organic acids, sulphur dioxide, etc.
  • Edible coatings
  • Novel packaging methods including active packaging
  • Modified atmosphere packaging
  • Controlled atmosphere storage

Dr. Sajad Mohd Wani
Dr. Tawheed Amin
Guest Editors

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

  • postharvest
  • fruits
  • vegetables
  • coatings
  • active packaging
  • MAP
  • CAS

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Published Papers (1 paper)

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Research

19 pages, 1319 KiB  
Article
Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties
by Mor Dieye, Nafissatou Diop Ndiaye, Joseph Bassama, Christian Mertz, Christophe Bugaud, Paterne Diatta and Mady Cissé
Foods 2022, 11(23), 3759; https://doi.org/10.3390/foods11233759 - 22 Nov 2022
Cited by 2 | Viewed by 2090
Abstract
Mangifera indica species presents a wide varietal diversity in terms of fruit size and morphology and also of physicochemical and organoleptic properties of the pulp. In Senegal, in addition to the well-known export varieties, such as ‘Kent’, local varieties have been little studied [...] Read more.
Mangifera indica species presents a wide varietal diversity in terms of fruit size and morphology and also of physicochemical and organoleptic properties of the pulp. In Senegal, in addition to the well-known export varieties, such as ‘Kent’, local varieties have been little studied particularly during ripening. This study aims to propose prediction models integrating variables deduced from varietal characteristics. Five mango varieties (‘Diourou’, ‘Papaye’, ‘Sierraleone’, ‘Boukodiekhal’ and ‘Sewe’) endemic to Senegal were characterized at harvest and followed during ripening storage. Caliber parameters were determined at green-mature stage as well as storage (25 °C) weight losses. Considering the ‘ripening storage time’ (RST) variable as ripeness level index, intra-varietal prediction models were built by multi-linear regression (R2 = 0.98) using pulp pH, soluble solid content (SSC) and Hue angle. In addition to these physicochemical parameters, variety-specific size, shape and weight loss parameters, were additional variables in multi-linear models (R2 = 0.97) for multi-varietal prediction of RST. Results showed that storage time, which was the most influential factor on the pH, SSC and Hue, can be used as a response for varietal prediction of mango ripening. As a decision support tool, theses statistical models, validated on two seasons, will contribute to reduce post-harvest losses and enhance mango value chain through a better ripening process monitoring. Full article
(This article belongs to the Special Issue Postharvest Biology and Technology of Fresh Produce)
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