The Sensory Profiles of Horticultural Crops and Aromatic Plants in the Post-harvest Management as New Strategies to Preserve Good Quality

Horticultural crops and aromatic plants emit a wide variety of Volatile Organic Compounds (VOCs); their scent has a role in several eco-physiological processes, and enhances the aesthetic character of ornamental plants. In addition, flavor plays a fundamental role in determining the acceptability of ornamental, aromatic plants, and edible organs of horticultural crops. These chemical identification and sensory factors are essential components for the evaluation of good quality.

The postharvest period is crucial, as this can cause a loss of VOCs and nutraceutical components, such as essential vitamins, minerals, fibres, and antioxidants, considered beneficial to human health. Therefore, new strategies are required to preserve good quality of sensory profile during the storage conditions.

In this Research Topic, we welcome original research, reviews, and opinions concerning recent insights, approaches, and advances in the post-harvest techniques to preserve good quality and good sensory profile. This includes:

- aromatic plants

- horticultural crops

- flavor's edible part

- plant microbe interactions

- volatilome and stress

- volatilome and cultivation technique

- volatilome change during post-harvest

- sensorial quality

Keywords: Volatile Organic Compounds, VOCs, Sensory profiles, Food quality

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