More than a Wrap: The Role of Fruit Skin in Defining Fruit Storability and Quality

Dear Colleagues,

Fruit commodities are commercially important worldwide. The fleshy, edible tissues of the fruit are surrounded by the skin, which represents its outer surface and consists of the cuticle as well as epidermal, subepidermal, and hypodermal layers.

Historically, the role of the skin in determining fruit quality has been considered to be primarily linked to appearance and hence to purchase decision; many efforts have thus been invested in improving fruit colour and reducing the incidence of superficial defects. However, the role of fruit skin in defining fruit quality reaches far beyond colour and overall appearance. Many quality traits of fruit are actually impacted or modulated by the skin. Colour is the most noticeable of these traits, but skin properties affect many other quality aspects, including odour and aroma, susceptibility to pests and rots, proneness to physiological disorders (scald, cracking, russeting, etc.), water loss, mechanical properties, health-promoting properties, and even sanitary quality, as skin features may influence the retention of pesticide or agrochemical residues.

The role of fruit skin as a determinant of fruit quality deserves closer examination. This Topical Collection welcomes original research and review articles that provide insights into all these aspects. The scope of submission includes all aspects of fruit surface that relate to the organoleptic, commercial, nutritional, and sanitary quality of produce.

Prof. Dr. Isabel Lara
Dr. Brian Farneti
Collection Editors

Manuscript Submission Information

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