Processing, Engineering and Sensory Analysis of Fruits and Vegetables

Dear Colleagues,

Fresh fruits and vegetables are an integral part of our diet. Unfortunately, they spoil very quickly and are often only available for a short period of time, as well as only in certain regions of the world. To make them more accessible, they are processed throughout the year (drying, freezing, heat treatment, marinating, pickling, and other measures). In general, they are modified in such a way that they retain their positive properties while allowing them to be consumed in a form other than the traditional one.

It is very important that the different methods of processing fruits and vegetables do not cause them to lose their nutritional properties and acquire new sensory qualities. Colour, flavour, and texture are important quality characteristics of fruit and vegetables, being the main factors influencing consumer acceptance of food. Thus, various processing methods are used not only to enhance the edibility and palatability of fruits and vegetables but also to prolong their shelf life.

Articles that may be of interest for this Special Issue deal with modern fruit and vegetable processing technologies in addition to their impact on the nutritional and sensory properties of the resulting products. Potential topics include, but are not limited to, the following:

• Comparison and description of fruit and vegetable processing methods.
• Comparison and description of the sensory properties of fresh fruits and vegetables with processed products.
• Changing the content of bioactive or essential compounds in fruits and vegetables as a result of processing.
• Impact of fruit and vegetable processing on human health.

Dr. Anna Żołnierczyk
Guest Editor

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