Postharvest and Green Processing Technology of Vegetables and Fruits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: 10 January 2025 | Viewed by 196
Special Issue Editors
Interests: fruit preservation and processing technology; extraction and utilization of bioactive compounds from fruits and vegetables; nutrition and safety of fruits and their processing products; functional food
Interests: food green processing techniques; food texture and nutrition qualities; bioactive compounds; antioxidant activity; polysaccharide structure; food byproducts
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Environment, resources, and population are the major issues being faced in society today. To save costs, promote efficiency and reduce waste discharge are the necessary approaches for the sustainable development of human society. Green processing refers to the process of fully utilizing resources and minimizing the harmful impact of the processing on the environment without sacrificing the quality, functionality, and energy utilization of the product. Fruits and vegetables play a significant role in a balanced, healthy diet that meets people’s nutritional needs. Owing to their perishable nature, postharvest handling and processing are necessary for the fruit and vegetable industry. In recent years, there has been a trend of applying green processing technology in the fruit and vegetable industry, including biotechnology, non-thermal technology, microwave technology, ultrasonic technology, low-voltage electrostatic field technology, etc. These technologies are believed to achieve the increasing requirements placed on fruit and vegetable processing.
For this Special Issue, experts from academia and industry are invited to present their current developments and applications in the postharvest and green processing technology of fruits and vegetables. We welcome original research papers and review articles addressing various aspects of environmentally friendly technologies related to postharvest preservation and processing of fruits and vegetables.
Dr. Zhong-Gao Jiao
Dr. Hui Liu
Guest Editors
Dr. Qiang Zhang
Guest Editor Assistant
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
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. Foods 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 2900 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.
Keywords
- postharvest
- fruit processing
- vegetable processing
- green processing
- green extraction
- sustainable foods
- valorization of by-products
- waste management
- quality
- nutrition
