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Sustainable Postharvest Solutions for Fruits and Vegetables: Innovations in Processing,...
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Sustainable Postharvest Solutions for Fruits and Vegetables: Innovations in Processing, Packaging and Storage Systems

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

Deadline for manuscript submissions: 15 July 2026 | Viewed by 7846

Editor

Dr. Valeria Rizzo

E-Mail Website
Guest Editor
Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
Interests: postharvest; food quality; packaging materials; shelf life; food analysis; nutritional composition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The global food industry is experiencing a paradigm shift towards sustainability, driven by the urgent need to reduce waste, enhance food security, and minimize its environmental impact. Fruits and vegetables, being highly perishable, require innovative postharvest solutions to extend their shelf life, maintain their quality, and ensure their safety.

The postharvest loss of fruits and vegetables remains a significant global challenge, with up to 40% of fresh produce wasted due to inadequate handling, storage, and processing. These losses not only impact food security but also lead to economic losses and negative environmental impacts.

The use of sustainable practices in processing, packaging, and storage systems will be essential to meet these challenges while addressing consumer demand for eco-friendly and health-conscious food choices.

Additionally, sustainable postharvest solutions are urgently needed, as they will combine innovative technologies with eco-friendly practices to enhance the quality, safety, and shelf-life of fresh produce.

This Special Issue aims to showcase cutting-edge research and advancements in sustainable postharvest technologies, focusing on processing, packaging, and storage systems that minimize waste and maximize resource efficiency.

We welcome original research articles, reviews, and perspectives that address the following potential topics:

  • Sustainable processing technologies
  • Eco-friendly packaging materials
  • Smart storage systems
  • Postharvest management for reducing food waste
  • Sustainable cold chain logistics
  • The applications of nanotechnology post-harvest
  • Integrated postharvest solutions.

Dr. Valeria Rizzo
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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

  • sustainable postharvest solutions
  • fruits and vegetables
  • processing innovations
  • storage technologies
  • eco-friendly packaging
  • postharvest losses
  • food waste reduction
  • cold chain logistics
  • shelf-life extension
  • integrated solutions
  • quality preservation

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

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12 pages, 1609 KB  
Article
Synthesis of Neem-Oil-Infused Niosome and Starch Nanoparticle Coatings for Preserving the Quality of Strawberry Fruit
by Rahul Islam Barbhuiya, Charles Wroblewski, Sivaranjani Palanisamy Ravikumar, Jayasankar Subramanian, Abdallah Elsayed and Ashutosh Singh
Foods 2025, 14(11), 1860; https://doi.org/10.3390/foods14111860 - 23 May 2025
Cited by 2 | Viewed by 1940
Abstract
Strawberries face marketing challenges due to their short post-harvest shelf-life, largely impacted by shrivelling, weight loss, fungal decay, and mechanical damage. Neem oil (NO) is known for its shelf-life extension benefits; however, encapsulation is needed to maintain its efficacy. This study aimed to [...] Read more.
Strawberries face marketing challenges due to their short post-harvest shelf-life, largely impacted by shrivelling, weight loss, fungal decay, and mechanical damage. Neem oil (NO) is known for its shelf-life extension benefits; however, encapsulation is needed to maintain its efficacy. This study aimed to stabilize and encapsulate NO in a polymeric and lipid material to preserve the quality of strawberries stored at 4 ± 1 °C, 80 ± 2% RH for seven days. After seven days, the nanoparticle-coated fruits showed a weight loss of around 5.9% with niosomes and 8.9% with starch nanoparticles, while the control had a significant 32.45% weight loss. Additionally, both nanoparticle coatings significantly (p < 0.05) preserved fruit colour compared to the untreated control. The findings suggest that nanoparticle coatings could serve as an active agent in preserving the quality of strawberries within the food supply chain. The study provides valuable insights into post-harvest management and fruit preservation, showcasing the effectiveness of these coatings as active packaging solutions. Full article
(This article belongs to the Special Issue Sustainable Postharvest Solutions for Fruits and Vegetables: Innovations in Processing, Packaging and Storage Systems)
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Review

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34 pages, 797 KB  
Review
Effect of the Sous-Vide Method on the Quality of Vegetables—A Review
by Artur Głuchowski, Ewa Czarniecka-Skubina and Marlena Pielak
Foods 2026, 15(2), 206; https://doi.org/10.3390/foods15020206 - 7 Jan 2026
Viewed by 1501
Abstract
Modern gastronomy strives to combine high-quality food with the preservation of nutritional value, microbiological safety, and the sustainable use of raw materials. With the development of culinary technologies, precise heat treatment methods are gaining increasing importance, enabling better process control and more consistent [...] Read more.
Modern gastronomy strives to combine high-quality food with the preservation of nutritional value, microbiological safety, and the sustainable use of raw materials. With the development of culinary technologies, precise heat treatment methods are gaining increasing importance, enabling better process control and more consistent quality results. This analysis aims to present the effects of the sous-vide (SV) method on the quality of vegetables in comparison with conventional heat treatment methods, such as boiling in water, steaming, cooking under increased pressure, cooking in a microwave oven, baking, grilling, and the cook-vide method. Analysis of the scientific literature has shown that the sous-vide method usually allows for the retention of greater amounts of vitamins (especially vitamin C), phenolic compounds and minerals, resulting in products with higher nutritional value and bioavailability of bioactive ingredients. Maintaining a controlled, low temperature in a vacuum environment reduces the loss of water and volatile components, which has a positive impact on the process yield as well as the color, texture, and aroma of vegetables. SV processing enhances product digestibility, preserves natural appearance, and improves food safety. Due to its hermetic packaging and limited oxygen access, this method ensures good microbiological quality and extends product shelf life. In the food service industry, SV allows for repeatable results, high sensory and technological quality, and reduced food waste. In the context of contemporary nutritional challenges and the experiences of the COVID-19 pandemic, sous-vide technology is gaining importance as a method supporting food safety, sustainability, and efficient resource management in the food service industry. Full article
(This article belongs to the Special Issue Sustainable Postharvest Solutions for Fruits and Vegetables: Innovations in Processing, Packaging and Storage Systems)
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18 pages, 559 KB  
Review
Sustainable Postharvest Innovations for Fruits and Vegetables: A Comprehensive Review
by Valeria Rizzo
Foods 2025, 14(24), 4334; https://doi.org/10.3390/foods14244334 - 16 Dec 2025
Cited by 5 | Viewed by 3653
Abstract
The global food industry is undergoing a critical shift toward sustainability, driven by high postharvest losses—reaching up to 40% for fruits and vegetables—and the need to reduce environmental impact. Sustainable postharvest innovations focus on improving quality, extending shelf life, and minimizing waste through [...] Read more.
The global food industry is undergoing a critical shift toward sustainability, driven by high postharvest losses—reaching up to 40% for fruits and vegetables—and the need to reduce environmental impact. Sustainable postharvest innovations focus on improving quality, extending shelf life, and minimizing waste through eco-efficient technologies. Advances in non-thermal and minimal processing, including ultrasound, pulsed electric fields, and edible coatings, support nutrient preservation and food safety while reducing energy consumption. Although integrated postharvest technologies can reduce deterioration and microbial spoilage by 70–92%, significant challenges remain, including global losses of 20–40% and the high implementation costs of certain nanostructured materials. Simultaneously, eco-friendly packaging solutions based on biodegradable biopolymers and bio-composites are replacing petroleum-based plastics and enabling intelligent systems capable of monitoring freshness and detecting spoilage. Energy-efficient storage, smart sensors, and optimized cold-chain logistics further contribute to product integrity across distribution networks. In parallel, the circular bioeconomy promotes the valorization of agro-food by-products through the recovery of bioactive compounds with antioxidant and anti-inflammatory benefits. Together, these integrated strategies represent a promising pathway toward reducing postharvest losses, supporting food security, and building a resilient, environmentally responsible fresh produce system. Full article
(This article belongs to the Special Issue Sustainable Postharvest Solutions for Fruits and Vegetables: Innovations in Processing, Packaging and Storage Systems)
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