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Advances in Postharvest Technologies for Quality Improvement and Shelf Life...
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Advances in Postharvest Technologies for Quality Improvement and Shelf Life Extension of Fruits and Vegetables

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

Deadline for manuscript submissions: closed (15 November 2024) | Viewed by 2331

Special Issue Editors

Dr. Nicole Roberta Giuggioli

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Guest Editor
Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Turin, Italy
Interests: fruit quality; storage; packaging; sustainability; shelf life
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Cristiana Peano

E-Mail Website
Guest Editor
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

Special Issue Information

Dear Colleagues,

The fruit and vegetables (F&V) sector contribute with the 44% (36.9% of energy and 50.1% of protein) of their edible mass to food losses prior to the human consumption while about 38% of food waste is produced during the food processing. The complexity of the supply chain (harvesting, transportation, grading storage, industrial processing, market distribution, handling by consumers) affect the rate and the ratio of this phenomena. Thus, new approaches, solutions and mitigating actions to the agri-food system is need needed also to meet the Sustainable Development Goals (SDGs) specifically, goal 2 addresses to no hunger reducing food loss ad wastes that must be achieved by 2030 by all the members of the United Nations (UN). The translation of the agri-food wastes management into a new process of innovation could represent an opportunity where redirect the activities of all the food actors in a sustainable production processes. The present Special Issue aims addresses the solutions towards sustainability and resource optimization strategy in the sector of fruit  supply chain and post harvest Technologies for Quality Improvement and Shelf Life Extension of Fruits and Vegetables. Works and papers focusing on the multidisciplinary approach and  the green technology innovation will be encouraged.

Dr. Nicole Roberta Giuggioli
Prof. Dr. Cristiana Peano
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

  • green technique
  • circular economy
  • shelf life
  • supply chain
  • post harvest Innovation

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Published Papers (1 paper)

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Research

17 pages, 987 KiB  
Article
From Fruit to Beverage: Investigating Actinidia Species for Characteristics and Potential in Alcoholic Drink Production
by Alessandra Di Canito, Alessio Altomare, Nicole Giuggioli, Roberto Foschino, Daniela Fracassetti and Ileana Vigentini
Foods 2024, 13(15), 2380; https://doi.org/10.3390/foods13152380 - 27 Jul 2024
Viewed by 1529
Abstract
There is a growing interest in various types of kiwifruits, such as the “yellow” kiwifruit (Actinidia chinensis var. chinensis) and the “baby” kiwifruit of Actinidia arguta. These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but [...] Read more.
There is a growing interest in various types of kiwifruits, such as the “yellow” kiwifruit (Actinidia chinensis var. chinensis) and the “baby” kiwifruit of Actinidia arguta. These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but they nevertheless have a shorter shelf life, resulting in economic losses. This study aims to chemically characterize kiwifruit juices from SunGold and baby kiwifruit varieties (Hortgem Rua and Hortgem Tahi) to improve knowledge and explore the suitability of these products for producing low-alcohol beverages using non-Saccharomyces strains, with the purpose of reducing waste and generating value-added processing. Total soluble solids, acidity, hardness, dry matter, total phenolic content, and antioxidant capacity were used as indicators of fruit quality. Chemical characterization of fresh kiwifruit juices revealed distinct profiles among varieties, with SunGold juice exhibiting higher sugar content and acidity. Citric acid was the predominant organic acid, while, as expected, tartaric was not detected. Kiwifruit juice fermentations by T. delbrueckii UMY196 were always completed regardless of the type of juice used, producing beverages with ethanol content ranging from 6.46 to 8.85% (v/v). The analysis of volatile organic compounds highlighted the presence of several molecules, contributing to aroma profiles with relevant differences among the three kiwifruit-based drinks. In particular, the total concentration of esters in the beverages reached 8.2 mg/L, 9.2 mg/L, and 8.6 mg/L in the Tahi, Rua, and SunGold beverages, respectively. The qualitative and quantitative profiles of the kiwifruit drinks revealed a pronounced perception of acidity and fruity traits, with significant differences observed by Principal Component Analysis (PCA) in aroma descriptors among the proposed beverages. The possibility of using unsold, overripe, or waste fruits to prepare new products with an increase in the sustainability of this supply chain is set. Full article
(This article belongs to the Special Issue Advances in Postharvest Technologies for Quality Improvement and Shelf Life Extension of Fruits and Vegetables)
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