Safety Quality and Processing of Fruits and Vegetables

Nowadays one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality safety and optimal nutritional characteristics in order to respond with efficiency to increasing consumer expectations. Various unconventional technologies (e.g. pulsed electric field pulsed light ultrasound high pressure and microwave drying) have emerged and enable the processing of fruits and vegetables in a way that increases their stability while preserving their thermolabile nutrients flavour texture and overall quality. Some of these technologies can also be used for waste and byproduct valorisation. The application of fast noninvasive methods for process control is of great importance for the fruit and vegetable industry. The following Special Issue Safety Quality and Processing of Fruits and Vegetables consists of 11 papers which represent a high-value contribution to the existing knowledge on safety aspects quality evaluation and emerging processing technologies for fruits and vegetables.