Genotype, agronomic practices, and post-harvest handling of fresh and fresh-cut fruits and vegetables have a bearing on qualitative traits, such as, appearance, color, texture, taste, and aroma, which, together with the formation of off-odors, are the main factors affecting consumer acceptability. Low temperature, controlled atmosphere (CA) or modified atmosphere packaging (MAP) are used to provide microbiologically safe food with acceptable quality characteristics, ensuring fresh-like quality and high nutritional value are maintained for an extended period. Flavor and aroma are affected by the volatile organic compounds (VOCs) present in fresh and processed fruit and vegetables. VOCs profile variability has been demonstrated to depend on pre-harvest (pedoclimatic conditions, genotype, cultivation systems, harvesting time) and postharvest factors (treatments, processing, storage conditions). Thus, variations in volatiles composition, occurring as consequence of pre-harvest or post-harvest technologies, need to be assessed, to identify the suitable conditions to retain good flavor and nutritional quality of fresh and fresh-cut fruits and vegetables.
The goal of this Research Topic is to highlight preservation and/or enhancement of flavor/aroma of fruits and vegetables as effect of genetic traits, pre-harvest technologies and post-harvest treatments. In addition, identification of VOCs as genetic marker (origin, traceability), as marker of pre-harvest and/or post-harvest treatment. Furthermore, this Research Topic aims to explore the development of non-destructive tools for VOCs analysis applicable during the cold chain. In this context, the aim of this Research Topic is to encourage further studies on VOCs, to assess their relationship with pre-harvest and post-harvest technologies. Moreover, the application of statistical tools is promoted, in order to identify VOCs marker of freshness, origin and/or pre-harvest or postharvest technologies.
We welcome the submission of Original Research, Reviews, Mini-Reviews, Hypothesis and Theory, and Perspectives that will help to improve the understanding and optimizing of pre-harvest factors (genotype, cultivation systems and methods) and post-harvest storage and processing techniques to benefit the consumer.
Genotype, agronomic practices, and post-harvest handling of fresh and fresh-cut fruits and vegetables have a bearing on qualitative traits, such as, appearance, color, texture, taste, and aroma, which, together with the formation of off-odors, are the main factors affecting consumer acceptability. Low temperature, controlled atmosphere (CA) or modified atmosphere packaging (MAP) are used to provide microbiologically safe food with acceptable quality characteristics, ensuring fresh-like quality and high nutritional value are maintained for an extended period. Flavor and aroma are affected by the volatile organic compounds (VOCs) present in fresh and processed fruit and vegetables. VOCs profile variability has been demonstrated to depend on pre-harvest (pedoclimatic conditions, genotype, cultivation systems, harvesting time) and postharvest factors (treatments, processing, storage conditions). Thus, variations in volatiles composition, occurring as consequence of pre-harvest or post-harvest technologies, need to be assessed, to identify the suitable conditions to retain good flavor and nutritional quality of fresh and fresh-cut fruits and vegetables.
The goal of this Research Topic is to highlight preservation and/or enhancement of flavor/aroma of fruits and vegetables as effect of genetic traits, pre-harvest technologies and post-harvest treatments. In addition, identification of VOCs as genetic marker (origin, traceability), as marker of pre-harvest and/or post-harvest treatment. Furthermore, this Research Topic aims to explore the development of non-destructive tools for VOCs analysis applicable during the cold chain. In this context, the aim of this Research Topic is to encourage further studies on VOCs, to assess their relationship with pre-harvest and post-harvest technologies. Moreover, the application of statistical tools is promoted, in order to identify VOCs marker of freshness, origin and/or pre-harvest or postharvest technologies.
We welcome the submission of Original Research, Reviews, Mini-Reviews, Hypothesis and Theory, and Perspectives that will help to improve the understanding and optimizing of pre-harvest factors (genotype, cultivation systems and methods) and post-harvest storage and processing techniques to benefit the consumer.
