Fruit Quality and Biochemical Characteristics during Post Harvest Storage and Processing

Dear Colleagues,

While millions of people still suffer from severe food insecurity around the world, estimated post-harvest losses worldwide are around one-third of total production and an important contributor to climate change. In effect, it has been estimated that food waste accounts for one third of human-caused greenhouse gas emissions affecting environmental, economic, and social sustainability. The main reason for this is that fruit and vegetable production demands a significant amount of labor, energy, money, time, and natural resources, most notably soil and water, which are lost together with produce.

In addition, the demand for fresh, safe, and healthy fruit has increased in recent years due to their beneficial effects on human health. However, due to their high perishability, a large amount of produce is lost, sometimes even before reaching the market, increasing food waste and losses. Moreover, postharvest management, including handling, packaging, storage, and transport, contributes significantly to the quality of the final product.

Therefore, this Special Issue intends to showcase advancements in the fields of postharvest storage and processing techniques, including, but not limited to, the following:

• Fruit biochemical alterations during post-harvest storage;
• Cutting-edge preservation techniques and storage technologies;
• Fruit processing quality assurance and control;
• The health and nutritional advantages of processed fruits;
• Sustainable methods for managing and storing food after harvest.

Dr. Sandra Horvitz
Dr. İbrahim Kahramanoğlu
Dr. Zi Teng
Guest Editors

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• postharvest quality control
• biochemical changes
• postharvest processing techniques
• shelf-life extension
• innovative technologies