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Advances in Post-Harvest Technologies and Comprehensive Evaluation of Quality in...
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Advances in Post-Harvest Technologies and Comprehensive Evaluation of Quality in Fresh and Processed Fruits and Vegetables

A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 15 April 2027 | Viewed by 3356

Editors

Dr. Waseem Khalid

E-Mail Website
Guest Editor
Department of Inorganic, Organic and Biochemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13005 Ciudad Real, Spain
Interests: antioxidant activity; antimicrobial activity; biomass; non-thermal treatment; polyphenol; ultrasound
Dr. Nishant Kumar

E-Mail Website
Guest Editor
Amity Food and Agriculture Foundation, Amity University, Noida, India
Interests: edible coatings; nanoformulations; food packaging; post-harvest management

Special Issue Information

Dear Colleagues,

Fruits and vegetables are an important part of the human diet in both fresh and processed forms. Fruits and vegetables are perishable foods; therefore, it is necessary to preserve them from being lost as waste. In addition, during processing, a lot of fruits and vegetable go to waste. To overcome these issues or losses, advanced techniques are necessary. Furthermore, maintaining quality and minimizing agri-food loss can be possible through advances in harvesting, storage, packaging, and processing. For the advancements, AI and robotics can be used in smart and precision agriculture, advanced storage solutions for modification in control atmosphere and smart cold chains, innovation in packaging for smart packaging, edible coating and biodegradable edible film, and novel processing and preservation techniques, including high pressure processing, cold plasma, plus electric field and ultrasound. In the future, these advanced techniques can favorably reduce losses, enhance quality and safety, sustainability and integration.

The preservation of fruit and vegetable quality after harvest is a key challenge for the food industry, directly impacting food safety, nutritional value, and consumer acceptance. Conventional methods often fail to effectively mitigate post-harvest losses, requiring innovative approaches to extend shelf life and maintain the sensory and functional characteristics of these products. Advancements in post-harvest technologies, such as controlled atmosphere storage, edible coatings, ultrasound, cold plasma, and ozonation, have shown great potential in preserving quality and reducing waste. These innovations offer sustainable and effective alternatives, aligning with the growing demand for more natural and minimally processed foods.

This Special Issue aims to gather studies that explore novel approaches to post-harvest processing and their impacts on the quality, safety, and acceptance of fruit and vegetable products, fostering solutions to the challenges in this field.

Dr. Waseem Khalid
Dr. Nishant Kumar
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 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

  • fruits and vegetables
  • post-harvest processing
  • robotic harvesting
  • quality preservation techniques
  • novel processing
  • innovative technologies
  • biodegradable film
  • quality and safety
  • sensory aspects
  • food sustainability

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Published Papers (4 papers)

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Research

25 pages, 13388 KB  
Article
Development and Evaluation of Candied Pumpkin Produced with Jerusalem Artichoke Syrup
by Farida Smolnikova, Eleonora Okuskhanova, Kumarbek Amirkhanov, Bakhytkul Asenova, Almagul Nurgazezova, Gulnur Nurymkhan, Gulmira Mirasheva, Shujaul Mulk Khan, Sandugash Toleubekova, Diana Sviderskaya and Madina Jumazhanova
Foods 2026, 15(14), 2424; https://doi.org/10.3390/foods15142424 - 8 Jul 2026
Viewed by 460
Abstract
This study developed candied pumpkin using Jerusalem artichoke syrup as an alternative to sucrose and evaluated its physicochemical properties, microstructure, sensory quality, and storage stability. Five formulations with Jerusalem artichoke syrup-to-pumpkin ratios of 1.25:1.00–1.30:1.00 were compared with a sucrose-based control. Syrup-based samples contained [...] Read more.
This study developed candied pumpkin using Jerusalem artichoke syrup as an alternative to sucrose and evaluated its physicochemical properties, microstructure, sensory quality, and storage stability. Five formulations with Jerusalem artichoke syrup-to-pumpkin ratios of 1.25:1.00–1.30:1.00 were compared with a sucrose-based control. Syrup-based samples contained more protein (0.96–0.99 g/100 g) and fewer carbohydrates (21.25–23.35 g/100 g) than the control (0.40 and 40.40 g/100 g, respectively). Their caloric values ranged from 90.37 to 99.34 kcal/100 g, compared with 163.20 kcal/100 g in the control. Initial hardness was lower in syrup-based samples (30–40 kPa) than in the control (45 kPa), indicating a less rigid texture. Microstructural analysis showed preserved fibrous organization and a more uniform matrix, particularly in Sample 3 (1.27:1.00). This formulation also showed favorable sensory characteristics and higher contents of vitamin C, pantothenic acid, niacin, phosphorus, magnesium, sodium, and iron. During storage, moisture content decreased and water activity increased gradually but remained below 0.60. Microbial counts remained within permissible limits for 9 months, with no detectable coliforms or pathogenic microorganisms. Therefore, Jerusalem artichoke syrup may be considered a promising sucrose substitute for producing candied pumpkin with improved nutritional value and acceptable storage stability. Full article
(This article belongs to the Special Issue Advances in Post-Harvest Technologies and Comprehensive Evaluation of Quality in Fresh and Processed Fruits and Vegetables)
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18 pages, 5429 KB  
Article
Preliminary Screening of Mineral-Based Active Packaging Films for Banana Postharvest Quality: Origin-Dependent Efficacy and Superiority of Tourmaline-Based Formulations
by Sungmo Ahn and Seokwon Lim
Foods 2026, 15(11), 1989; https://doi.org/10.3390/foods15111989 - 3 Jun 2026
Viewed by 543
Abstract
Six active packaging films were prepared by melt-compounding Ti/boehmite, Zn/zeolite, and tourmaline into low-density polyethylene via masterbatch (15 wt% loading). Postharvest quality of Ecuador-, Jeju-, and Mexico-origin bananas was evaluated under sealed and perforated conditions using browning index, pulp-to-peel (P/P) ratio, and Δ°Brix. [...] Read more.
Six active packaging films were prepared by melt-compounding Ti/boehmite, Zn/zeolite, and tourmaline into low-density polyethylene via masterbatch (15 wt% loading). Postharvest quality of Ecuador-, Jeju-, and Mexico-origin bananas was evaluated under sealed and perforated conditions using browning index, pulp-to-peel (P/P) ratio, and Δ°Brix. Despite high filler content, films retained adequate mechanical integrity (tensile strength 27.7 MPa; elongation 244%). Under sealed storage, zeolite-blended formulations consistently showed the lowest browning: Tour+ZL recorded 3.48% (Ecuador, day 13) and 2.99% (Jeju, day 15); T/BM+ZL recorded 5.12% and 5.22%, respectively. The single-component T/BM film showed browning comparable to or exceeding the control. Tour+ZL also maintained the lowest terminal P/P ratio for Jeju bananas (28.99%) with no decrease throughout storage, indicating superior peel moisture retention. For Mexico-origin bananas, all films failed to retard browning after day 8 regardless of composition, demonstrating that packaging efficacy is strongly origin-dependent and must be matched to commodity postharvest history rather than applied universally. Perforated packaging extended the monitorable shelf life by 6–8 days but diminished inter-film differences. Tour+ZL was identified as the lead candidate for controlled validation trials, and a cross-validated framework combining browning index with P/P ratio is proposed to detect overripening. Full article
(This article belongs to the Special Issue Advances in Post-Harvest Technologies and Comprehensive Evaluation of Quality in Fresh and Processed Fruits and Vegetables)
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25 pages, 2889 KB  
Article
Improving Postharvest Quality of ‘Tango’ Mandarin Using a Preharvest Sonicated Nanoemulsion-Based Delivery System of Methyl Jasmonate and 1-Naphthaleneacetic Acid
by Muhammad Nadeem, KeAndre Leaks, Julia Sage Adamson Felix, Tahir Mahmood Qureshi, Ahmed Abdullah, Zafar Iqbal and Muhammad A. Shahid
Foods 2026, 15(9), 1612; https://doi.org/10.3390/foods15091612 - 6 May 2026
Viewed by 642
Abstract
The use of nanotechnology-based delivery systems along with growth regulators of plants is a promising approach to increase the quality of fruits postharvest. This experiment was aimed at determining the impact of sonicated nanoemulsions containing methyl jasmonate (MeJA) and 1-naphthaleneacetic acid (NAA) on [...] Read more.
The use of nanotechnology-based delivery systems along with growth regulators of plants is a promising approach to increase the quality of fruits postharvest. This experiment was aimed at determining the impact of sonicated nanoemulsions containing methyl jasmonate (MeJA) and 1-naphthaleneacetic acid (NAA) on the quality of postharvest Tango mandarin. The findings showed the samples treated improved fruit weight, diameter, firmness and juice percentage significantly compared to the control sample. TMJ4 (10.0 µM L−1) was the most effective treatment at preserving the fruit firmness, whereas TMJ3 (7.5 µM L−1) was the best treatment at improving the internal quality characteristics, such as total soluble solids, sugar–acid ratio, phenolics, flavonoids, flavonols, and antioxidant activity. Reduction in titratable acidity and a subsequent increase in sugar-to-acid ratio indicated a better maturation behavior and flavor profile of the fruit. The augmented retention of bioactive compounds implies the stimulation of secondary metabolite pathways and stress tolerance. The results suggest that nanoemulsion delivery of methyl jasmonate and NAA by sonication is an efficient method of enhancing the quality of the postharvest and prolonging the shelf life of Tango mandarin. Full article
(This article belongs to the Special Issue Advances in Post-Harvest Technologies and Comprehensive Evaluation of Quality in Fresh and Processed Fruits and Vegetables)
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19 pages, 3720 KB  
Article
Ozone, Heat Shock, and Microwave Differentially Promote Nutritional Quality and Antioxidant Capacity of Sweet Corn
by Wenhui Xu, Ting Guo, Zhuan Peng, Yuanqing Li, Jian Lou, Fucheng Zhao, Lingling Liu, Yizhou Gao, Longying Pei, Miroslava Kačániová, Zhaojun Ban and Jinghe Sun
Foods 2026, 15(5), 911; https://doi.org/10.3390/foods15050911 - 6 Mar 2026
Viewed by 550
Abstract
In this study, the effects of ozone treatment (O3), heat shock treatment (HS), and microwave treatment (MW) on sensory quality, physicochemical properties, and oxidation levels of sweet corn were systematically investigated during storage. The results demonstrated that three treatments prolonged the [...] Read more.
In this study, the effects of ozone treatment (O3), heat shock treatment (HS), and microwave treatment (MW) on sensory quality, physicochemical properties, and oxidation levels of sweet corn were systematically investigated during storage. The results demonstrated that three treatments prolonged the postharvest quality of sweet corn to varying degrees. Specifically, the O3 group demonstrated the best sensory and appearance characteristics, with its sensory score being 1.18 and 1.38 folds higher than the HS group and MW group, respectively, and significant retardation of color deterioration. In addition, the O3 group effectively maintained the stability and hardness of the starch structure. The weight loss rate of the HS group decreased 0.78-fold compared to the CT group after storage. Moreover, both HS and MW treatments maintained the antioxidant properties of sweet corn, but MW had the limitations of local scalding damage and accelerated deterioration in later quality. The results of this study provide a scientific basis for the optimization and application of postharvest preservation techniques for sweet corn. Full article
(This article belongs to the Special Issue Advances in Post-Harvest Technologies and Comprehensive Evaluation of Quality in Fresh and Processed Fruits and Vegetables)
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