Environment Management and Compositional Quality of Fruit and Wine

Dear Colleagues, 

The meaning of food quality has adapted to the evolving needs of humans, passing from the concept of food as a source of energy and nutrients for sustenance to food as a protagonist of social life and architect of human health. At present, a food element is not only considered because of its organoleptic and nutritional features but also as a final product of a process. All the organic base materials, their origins and method of production, and even cultural aspects are taken in consideration, adding value to the final product. In this context, it is worth noting the recent dissemination of innovative techniques in the management of the agricultural environment. The use of beneficial microorganisms (PGPB, PGPF) to promote plant growth instead of chemical fertilizers, the use of BCAs (biological control agents) to control plant pathogens instead of pesticides, biological control methods instead of insecticides, and precision farming systems are promising developments. Nevertheless, their impact on final product quality is still relatively unknown. This Special Issue aims to improve knowledge on the effect of environment management on the compositional quality of food, particularly fruit and wine. As we move towards an age where food and wine not only gratify our palate but also nourish our bodies as a form of natural medicine, environment management is of paramount importance.

Dr. Annita Toffanin
Guest Editor

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