Advanced Disinfection Technologies of Fruits and Vegetables

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

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