Edible flowers are niche horticultural products, sold as pot plants, fresh-cut, or processed produce, with an increasing appeal for the food industry and consumers due to their organoleptic and healthy properties.
Edible flowers improve the sensory qualities of food by adding colour, fragrance, flavour, and visual appeal to culinary preparations. Studies on the chemical composition of edible flowers highlight the presence of important bioactive compounds, such as carotenoids, phenolics, vitamins, and mineral elements. Consumption of these crops is compelled by current trends toward diversified diets that support health and longevity.
Cultivation, postharvest, and processing techniques can modulate edible flowers’ sensory and functional quality. Expansion of the edible flower market in the horticultural supply chain will benefit from scientific output with a focus on the variety of edible flowers, their phytochemical composition, sensory profile, and safety, as well as the response to preharvest and postharvest applications.
We welcome Original Research, Reviews, Methods, and Perspective articles, falling within one or more of the following subjects, Descriptive studies that report responses of growth, yield, or quality to agronomical treatments will not be considered if they do not progress physiological understanding of these responses:
1) Plant breeding:
• studies on biodiversity, metabolome and ornamental traits;
• editing innovations;
• studies on understanding the drivers for the demand and consumption of edible flowers, which provide valuable insights for plant breeders.
2) Plant production while improving quality and increasing productivity:
• propagation techniques both in vitro and ex vitro;
• use and applications of precision horticulture;
• disease and pest control;
• hydroponic and aeroponic systems;
• fertigation;
• biostimulants;
• new management techniques (e.g. irrigation systems, light and climate control).
3) Postharvest:
• new technologies for postharvest preservation, such as new equipment, climate control techniques and the use of preservation products, including the use of natural products or nanotechnology.
• the effect of genotype, preharvest, and postharvest on quality and shelf life, including the study of phytochemical features that are important for quality and safety;
4) Consumption:
• sensory analyses;
• processing techniques;
• nanoparticles based on edible flower materials.
5) Sustainability:
• sustainability technologies for production, harvest, postharvest, and storage;
• studies on sustainability concerns, such as the impact on the environment and how to reduce it and practices for sustainable supply chain.
We expect that contributions will show innovative and sustainable approaches to breeding, propagation, cultivation and postharvest processing of edible flowers.
We highly believe that this compilation of high standard scientific papers on edible flowers will foster discussions within this new field.
Edible flowers are niche horticultural products, sold as pot plants, fresh-cut, or processed produce, with an increasing appeal for the food industry and consumers due to their organoleptic and healthy properties.
Edible flowers improve the sensory qualities of food by adding colour, fragrance, flavour, and visual appeal to culinary preparations. Studies on the chemical composition of edible flowers highlight the presence of important bioactive compounds, such as carotenoids, phenolics, vitamins, and mineral elements. Consumption of these crops is compelled by current trends toward diversified diets that support health and longevity.
Cultivation, postharvest, and processing techniques can modulate edible flowers’ sensory and functional quality. Expansion of the edible flower market in the horticultural supply chain will benefit from scientific output with a focus on the variety of edible flowers, their phytochemical composition, sensory profile, and safety, as well as the response to preharvest and postharvest applications.
We welcome Original Research, Reviews, Methods, and Perspective articles, falling within one or more of the following subjects, Descriptive studies that report responses of growth, yield, or quality to agronomical treatments will not be considered if they do not progress physiological understanding of these responses:
1) Plant breeding:
• studies on biodiversity, metabolome and ornamental traits;
• editing innovations;
• studies on understanding the drivers for the demand and consumption of edible flowers, which provide valuable insights for plant breeders.
2) Plant production while improving quality and increasing productivity:
• propagation techniques both in vitro and ex vitro;
• use and applications of precision horticulture;
• disease and pest control;
• hydroponic and aeroponic systems;
• fertigation;
• biostimulants;
• new management techniques (e.g. irrigation systems, light and climate control).
3) Postharvest:
• new technologies for postharvest preservation, such as new equipment, climate control techniques and the use of preservation products, including the use of natural products or nanotechnology.
• the effect of genotype, preharvest, and postharvest on quality and shelf life, including the study of phytochemical features that are important for quality and safety;
4) Consumption:
• sensory analyses;
• processing techniques;
• nanoparticles based on edible flower materials.
5) Sustainability:
• sustainability technologies for production, harvest, postharvest, and storage;
• studies on sustainability concerns, such as the impact on the environment and how to reduce it and practices for sustainable supply chain.
We expect that contributions will show innovative and sustainable approaches to breeding, propagation, cultivation and postharvest processing of edible flowers.
We highly believe that this compilation of high standard scientific papers on edible flowers will foster discussions within this new field.