Physiology and Biochemistry in Relation to Quality of Fruits and Vegetables

Dear Colleagues,

Fruits and vegetables are important sources of human nutrition. However, they also have to be attractive to consumers without any morphological disorders, with high commercial and nutritive value, and exceptional properties concerning their shelf and storage life. Due to their commercial significance, the study of their quality characteristics, according to the factors affecting them and the endogenous mechanisms involved, as well as the research for their quality improvement, represent a major scientific research field.

Biometric characteristics (weight, size, shape, etc.), taste, aroma, nutritious factors (vitamins, minerals, sugars, etc.), bioactive compounds (phenolics and other compounds or phytochemicals), and others are included in quality parameters and traits and can be affected by a plethora of factors. Genetic and environmental factors, cultivation techniques and treatments, pre- and post-harvest applications, and storage conditions are some of these factors which can change the physiological and biochemical status and trigger endogenous changes affecting the quality of fruits and vegetables. A better knowledge of the biochemical and physiological mechanisms involved and related to fruit and vegetable quality, as well as the biochemical and physiological effects of several factors, will provide a deeper insight into the mechanisms that regulate the quality of horticultural products. 

This Special Issue aims to present the physiological and biochemical changes and the effects of factors related to fruit and vegetable quality parameters and traits. Contributions including research articles, review articles, short communications, and opinion articles related to the extended topic of “Physiology and Biochemistry in Relation to Quality of Fruits and Vegetables” are welcomed.

Dr. Athanasios Tsafouros
Dr. Nikoleta Kleio Denaxa
Prof. Dr. Costas Delis
Guest Editors

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