Advanced Disinfection Technologies of Fruits and Vegetables

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (28 April 2024) | Viewed by 144

Special Issue Editor

E-Mail Website
Guest Editor
Food Quality Laboratory, USDA ARS Beltsville Agricultural Research Center, Beltsville, MD 20705, USA
Interests: food control; bacterial; food quality; fresh produce; postharvest loss; technology

Special Issue Information

Dear Colleagues,

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. These technologies should be effective against a broad range of foodborne pathogens, and they should be compatible with the delicate tissues of fruits and vegetables. New disinfection technologies include physical and chemical methods. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, are promising alternatives to traditional disinfection technologies to meet the rigorous food safety and shelf life demands. In recent years, non-thermal or novel thermal processes have been successfully tested in research laboratories for processing fruits and vegetables. These processes include pulsed electric field (PEF), ultraviolet irradiation (UV), sonication, ohmic heating (OH), high-pressure processing (HHP), high-pressure carbon dioxide (HPCD), nano fluid thermal processing (NFf), and membrane technology.

I believe that this Special Issue will provide a valuable resource for researchers, food processors, and regulatory agencies who are interested in advanced disinfection technologies for fruits and vegetables. I hope that this Special Issue will stimulate further research and development in the area of advanced disinfection technologies for fruits and vegetables.

Dr. Bin Zhou
Guest Editor

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. 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.


  • microbial reduction
  • quality retention
  • cost-effectiveness
  • environmental impact
  • sustainability

Published Papers

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