Fruits Quality and Sensory Analysis

<p class=ql-align-justify><span style=color: rgba(23 43 77 1)>Fruits and vegetables are a fundamental part of the human diet and are also an important source of bioactive compounds. Today consumers are increasingly demanding sustainable and higher-quality food; therefore the quality of fruit has become a key factor in purchase choice both due to the increase in health awareness among the population who are looking for foods that promote health and sustainability as well as the sensory qualities (visual and organoleptic) that make fruit and vegetables attractive.</span></p><p class=ql-align-justify><span style=color: rgba(23 43 77 1)>To reduce food quality losses and maintain the content of compounds related to health as well as consumption by consumers research is required to improve the quality and the parameters affected during the cultivation or processing of fruits since to obtain quality food products it is necessary to control them from the moment they are planted and picked. Furthermore preserving the integrity of bioactive ingredients during food processing is a challenge for the agri-food industry. Finally sensory analysis in the food industry is recognized as one of the most important ways to ensure the consumer acceptance of food.</span></p><p class=ql-align-justify><span style=color: rgba(23 43 77 1)>This Special Issue focuses on reporting on the current state of the art; the changes undergone in the (functional nutritional and sensory) quality of fruits throughout their growth processing and shelf life; and acceptance by consumers through the sensory analysis tool.</span></p>