Innovative Preservation Techniques of Fruits and Vegetables or Their Processed Products: Strategies for Safety and Quality Maintenance
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 457
Special Issue Editor
Interests: fruits and vegetables; disease control; preservation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fruits and vegetables or their processed products (e.g., fresh-cut products, frozen products, canned products, dried products, juices and drinks, and pickled and fermented products) are indispensable and widely consumed foods. With increasing concern around food safety and quality, innovative preservation techniques for fruits, vegetables, and their processed products have been developed and applied.
In this Special Issue, we invite submissions on the latest research findings and technological advancements in innovative preservation methods which can improve the safety and quality of fruits, vegetables, and their processed products. Physical, chemical, or biological preservation techniques will be considered, including irradiation, plasma treatment, physical waves, photonic technologies, high-voltage electrostatic fields, ultra-high pressure, high/low temperatures, packaging, green chemistry techniques, essential oils, plant extracts, amino acids, bioactive peptides, bacteriocins, organic acids, electrolytic water, ozonated water, active microorganisms, etc. We will pay particular attention to the efficacy of these technologies in extending shelf life, reducing microbial contamination, and maintaining color and texture. Research articles, review articles, and short communications are all welcome.
Dr. Lanhua Yi
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
- fruits and vegetables
- processed products of fruits and vegetables
- preservation techniques
- microbial contamination
- quality maintenance
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