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Novel Techniques for Improving Fruit and Vegetable Quality

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 650

Special Issue Editors

E-Mail Website1 Website2
Guest Editor
Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
Interests: emerging food technologies; sustainability; functional food; fruit and vegetables; food quality; edible coatings; analytical food methods; food processing; food technology; food chemistry; antioxidant activity; food waste; novel food
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
Interests: food science and technology; food quality; food analysis; analytical food methods; food processing; gas/liquid-chromatography-mass spectrometry; aroma compounds; bioactive compounds; dairy products; food lipids; fatty acids; functional food; food waste; sustainability; novel foods; emerging technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumer perception is directed towards food products, in particular fruits and vegetables, with improved safety as well as increased health and quality aspects. Hence, the evolution of the established food processes and the development of new ones have only been explored and recognized recently.

The most recent advances in the use of emerging technologies (pulsed electric field, ohmic heating, cold plasma, etc.) to obtain fruit and vegetable products with improved quality characteristics represent a huge challenge since understanding their application and effects on fruit- and vegetable-based products, reducing food waste and valorizing raw materials, have still not been clarified.

Moreover, this Special Issue will include several topics concerning the experimental design, process and resource optimization, quality stability, process sustainability, and preservation of nutritional, functional, structural, and sensorial properties thus guaranteeing the highest quality for the consumer. Therefore, up-to-date original research and reviews on these topics are welcome, and we look forward to receiving your work.

Dr. Cinzia Mannozzi
Dr. Roberta Foligni
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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. Applied Sciences 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 2400 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.


  • emerging technologies
  • unconventional processing
  • quality
  • stability
  • shelf-life
  • safety
  • sustainability
  • nutritional levels
  • waste
  • sensory

Published Papers

There is no accepted submissions to this special issue at this moment.
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