The Post-harvest Treatment of Fruits and Vegetables and Component Control

Dear Colleagues,

Fruits and vegetables are well-known sources of vitamins, minerals and fiber. Furthermore, in recent years, studies have shown that these foods also have a protective effect on the body against some chronic non-communicable diseases, mainly due to the presence of phytochemicals with antioxidant effects. The presence of these compounds in fruits and vegetables can be affected, among other factors, by the post-harvest treatments to which these products are subjected. For this reason, new treatments for the post-harvest preservation of fruits and vegetables are being developed every day with the aim of increasing the physicochemical, biochemical and sensory qualities of horticultural products. In addition, the use of sensory analysis among consumers is being widely used across the food industry to develop new products based on the sensory properties identified by specific consumer segments. Thus, among the main advances in fruit and vegetable post-harvest is the development of products with an emphasis on consumer well-being, with the aim of offering healthier foods that are sensorially acceptable to consumers.

Prof. Dr. Bruna Klein Borges de Moraes
Guest Editor

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• post-harvest
• phytochemicals
• antioxidant action
• sensory quality
• consumers