Mechanism and Engineering Research on Processing Storage and Preservation of Fresh Food

<p>The COVID-19 pandemic has highlighted the fragility and importance of the fresh food supply chain system. The pandemic has affected the production and transportation of high-value labor-intensive perishable and nutritious fresh foods such as fruits and vegetables meat and aquatic products. On the other hand changes in the characteristics of microorganisms production methods environment and ecology and the increasing amount of fresh food in world markets have created new risks. Over the years food preservation processes have satisfied consumers' increased demand for high-quality fresh foods. Consequently exploring the novel technologies of processing storage and preservation is becoming essential for fresh food. Innovative and promising technologies have been adopted to ensure safe productions with changing consumer needs and fresh food-health issues. This Special Issue aspired to collate a range of original research and review articles on the latest progress challenges and prospects of new processing storage and fresh-keeping technologies for fresh food.</p>