Special Issue "Fruit and Vegetables: Improving Produce Quality and Reducing Post-harvest Loss and Wastes"

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

Deadline for manuscript submissions: 10 November 2023 | Viewed by 1872

Special Issue Editors

Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Turin, Italy
Interests: fruit quality; storage; packaging; sustainability; shelf life
Department of Agricultural, Forestry and Food Sciences, Università degli Studi di Torino, 10124 Torino TO, Italy
Interests: sustainability assessment of food environmental and social sustainability; agroecology; biodiversity conservation; landscape conservation and development; circular economy, postharvest thecnologies, fruit quality
Special Issues, Collections and Topics in MDPI journals
Department of Field, Forest and Food, University of Turin, Largo Braccini, 2, 10095 Grugliasco, Italy
Interests: fruit quality; storage; packaging; sustainability; shelf life

Special Issue Information

Dear Colleagues,

Fruits and vegetable (F&V) producers, logistic operators, retailers and consumers are the main actors involved in the management of different drivers (technological, economical and social) that affect issues or problems related to the food losses, waste and quality of the product. Quality, however, has become a very complex concept over the last twenty years, as the socioeconomic and cultural changes in society have created a multidimensional construct of the term, which may assume several meanings depending on the target audience, e.g., consumers, food operators and stakeholders, as they have different perspectives throughout the food chain.

Overproduction and excessive stock, inadequate demand forecasting, climate change and weather, product seasonality, short product shelf life, poor operational performance and inadequate handling non-conformance to retail specifications, lack of infrastructures and technical/managerial skill variability, products not harvested due to unprofitable prices, inadequate handling by retailers and consumers, inefficient in-store management, and supply chain inefficiencies (lack of coordination and information sharing) are only some of the most important causes involved in the F&V losses along all the supply chain.

A complementary approach is necessary to limit the F&V losses from field production, and, in turn, retail and consumption. Novel strategies, innovative technology, handling protocols, and concerted actions play key roles in food loss concepts and estimation in the context of Sustainable Development Goal 12, promoted by the United Nations.

The aim of this Special Issue is to highlight and describe,  from an interdisciplinary perspective, recent research regarding solutions to limit pre-harvest and post-harvest losses, which affect fruit and vegetable products (fresh and processed). Short communications, original research and review articles are all welcome.

The potential topics are focused, but are not limited to, the following fields:

  • New agricultural and food technology and engineering;
  • Sustainable technologies for fruit and vegetable processing;
  • Distribution chains in fruit and vegetable processing;
  • Innovative products for enhancing the quality of fruits and vegetables;
  • Evaluation of waste fruit products and evaluation of possible new chain;
  • The development of new quality indexes and appropriate quality assessment methodologies.

Dr. Nicole Roberta Giuggioli
Prof. Dr. Cristiana Peano
Dr. Giovanna Giacalone
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.


  • post-harvest
  • quality
  • supply chain
  • sustainable technology

Published Papers (1 paper)

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Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment
Foods 2022, 11(17), 2665; https://doi.org/10.3390/foods11172665 - 01 Sep 2022
Cited by 4 | Viewed by 1497
Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three [...] Read more.
Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties. Full article
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