Safety, Quality and Processing of Fruits and Vegetables

Dear Colleagues,

Nowadays, one of the main objectives of the fruit and vegetable industry is to develop novel products with high quality, safety, and optimal nutritional characteristics in order to respond with efficiency to the increasing consumer expectations. In fact, in the last years, consumers have become more exigent and demand high-quality and convenient food products with natural flavours and taste, free from additives and preservatives.

Various emerging, unconventional technologies (e.g., pulsed electric field, ohmic heating ultrasound, osmotic dehydration, microwave drying, etc.) allow the processing of fruits and vegetables, increasing their stability while preserving at the same time their thermolabile nutrients, flavour, texture, and overall quality.

However, there is still a lack of detailed information about the chemico-physical and metabolic response of fruits and vegetables to these processing technologies, consumer acceptance, some safety aspects, and process optimization.

Therefore, we would like to invite authors to contribute original research articles as well as review articles focused on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.

Dr. Urszula Tylewicz
Dr. Silvia Tappi
Dr. Malgorzata Nowacka
Dr. Artur Wiktor
Guest Editors

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