Postharvest Storage and Preservation 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: 24 January 2025 | Viewed by 1678
Special Issue Editors
Interests: wine; fermentation; bioactive compounds; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: post-harvest processing and preservation; horticultural crops
Interests: wine; fermentation; bioactive compounds; food process
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Recent academic research on "Postharvest storage and preservation of fruits and vegetables" covers a number of important topics and related areas.
Improvements in storage technologies and methods: Researchers are exploring a variety of innovative storage technologies and methods, including controlled atmosphere storage, temperature management, packaging technology, ethylene removal, and chemical treatments, to extend the storage life of fruits and vegetables.
Reduction of quality and nutrient losses: Research focuses on reducing the weight loss, spoilage, and nutrient loss of fruits and vegetables during storage and transportation, through appropriate storage conditions and handling methods.
Understanding of biological and physiological mechanisms: Scientists are studying the biological and physiological mechanisms of fruits and vegetables during storage, including respiration rate, ethylene production, and sensing, cell wall breakdown, enzyme activity, etc., to reveal their impact on storage life and quality.
Application of new technologies: Emerging technologies such as non-destructive testing, genetic improvement, and gene editing are being applied to improve the storage and preservation effects of fruits and vegetables, and to reduce the impact on the environment.
Research on post-storage treatment technology: Researchers are also paying attention to the development of post-storage treatment technology, such as post-storage treatment in a controlled atmosphere, chemical treatment, heat treatment, and ultraviolet treatment, to further extend the storage life of the product and maintain its quality.
These research topics cover a wide range from basic science to applied technology, helping to improve the later storage and preservation of fruits and vegetables and ensuring the safety and sustainability of the food supply.
Dr. Chihyao Hou
Dr. Yushen Liang
Dr. Ming-Kuei Shih
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
- postharvest storage
- fruit preservation
- vegetable storage
- food quality preservation
- fresh produce handling
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