The Physiology and Post-Harvest Biology of Coffee Plant

Dear Colleagues,

Coffee is the most consumed food product in the world, after water. Also, it is widely traded in the world next to crude oil. Currently, coffee production has a lot of constraints including lack of high yielding and disease-resistant varieties, climate change, knowledge gaps and adequate facilities for the post-harvest operations and lack of good market to name some of them. Climate change is affecting the production and quality of coffee produced around the world. The economic impacts are already being felt across the supply chain, from the farmers to clients of the corner café.

This Special Issue focuses on addressing the main research problems of coffee production and understanding the mechanism of the physiology and postharvest biology of coffee plants. We welcome the scientific works (original research article, reviews and short opinions) related to the understanding of the physiology of the coffee plant and well-designed research studies for addressing the main constraints of the coffee production.

Topics include but not exclusive:

• Germination
• Photosynthesis
• Seed development
• Stress physiology
• Post-harvest physiology of coffee
• Coffee processing
• Environmental effects
• Specialty coffee production and environments
• Coffee flavor development
• Genetics of coffee and/or breeding
• Health and mental effect

Prof. Won Hee Kang
Guest Editor

Manuscript Submission Information

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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. Plants 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 2700 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.

• aroma
• breeding
• caffeine
• chlorogenic acid
• coffee yield
• climate change
• disease and pests
• flavor
• specialty coffee
• genetic resources