Sustainable Fresh Produce Processing and By-Products Utilization

Dear Colleagues,

The production of fruits and vegetables has increased significantly due to the demand for fresh, safe, high-quality products. Fruits and vegetables exhibit higher post-harvest losses associated with microbial, chemical, and enzymatic reactions that adversely affect product quality. To extend the shelf life and enhance the value of fruits and vegetables, various preservation and processing techniques have been developed. Recently, thermal and non-thermal methods (e.g., UV, cold plasma, and ultrasound), as well as chemical techniques, have been applied to assess their suitability for various fruit and vegetable processing applications. Furthermore, the by-products from fruit and vegetable processing, which are typically discarded, often contain abundant bioactive substances, polysaccharides, and cellulose that can be utilized through extraction and fermentation processes. Comprehensive utilization of these by-products can effectively mitigate waste emissions, enhance resource utilization, and alleviate environmental pressures caused by improper waste disposal. Through advanced technological methods, extracting valuable components from previously discarded by-products, and developing a range of high value-added products (e.g., functional foods, essential oils, bioactive substances, and preservation materials) can not only meet diverse market demands, but also generate new revenue streams for enterprises and promote the sustainable development of the fruit and vegetable processing industry. The aim of this Special Issue is, therefore, to compile the latest findings on the processing and preservation of fruits and vegetables, as well as the comprehensive utilization of by-products, their principles and process design, and the effectiveness of the nutritional and bioactive composition of the newly obtained products and preservation technology. We invite submissions of research studies and reviews on progress and strategies in the processing and preservation of fruits and vegetables.

Dr. Jiayi Wang
Dr. Yuanyuan Hou
Dr. Yating Zhao
Guest Editors

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