About this Research Topic
Fresh fruit and vegetables, pivotal to human health, are increasingly consumed as fresh-cut products which offer convenience but face challenges such as browning that can occur even under cold storage. This enzymatic browning not only affects the aesthetic and nutritional quality of the products but also results in economic losses, exacerbating the strain on our finite food resources. Currently, despite the cold storage practices and various browning inhibition technologies, the problem persists across the fresh-cut industry.
This Research Topic aims to deepen the understanding of the browning mechanisms in fresh-cut fruits and vegetables by leveraging modern omics technologies. By examining these mechanisms at a molecular level, the research intends to improve and innovate browning control methods, thereby enhancing the shelf life and reducing the economic impact of postharvest losses. The integration of multi-omics analyses such as transcriptomics, proteomics, and metabolomics, and how they interact to contribute to browning, remains a primary focus.
To gather further insights into the complex mechanisms leading to enzymatic browning, we welcome research articles, reviews, short notes and opinions addressing, but not limited to, the following themes:
- Omics analysis of postharvest browning mechanisms in fresh-cut products.
- Effects of preharvest and postharvest treatments on browning control, analyzed through multi-omics.
- Comparative studies of treated versus untreated products in terms of molecular, biochemical, and physiological markers.
- Identification and functional analysis of genes involved in browning through genome-wide or transcriptome analysis.
- Development and evaluation of new technologies and treatments to mitigate browning in fresh-cut produce.
This Research Topic aims to deepen the understanding of the browning mechanisms in fresh-cut fruits and vegetables by leveraging modern omics technologies. By examining these mechanisms at a molecular level, the research intends to improve and innovate browning control methods, thereby enhancing the shelf life and reducing the economic impact of postharvest losses. The integration of multi-omics analyses such as transcriptomics, proteomics, and metabolomics, and how they interact to contribute to browning, remains a primary focus.
To gather further insights into the complex mechanisms leading to enzymatic browning, we welcome research articles, reviews, short notes and opinions addressing, but not limited to, the following themes:
- Omics analysis of postharvest browning mechanisms in fresh-cut products.
- Effects of preharvest and postharvest treatments on browning control, analyzed through multi-omics.
- Comparative studies of treated versus untreated products in terms of molecular, biochemical, and physiological markers.
- Identification and functional analysis of genes involved in browning through genome-wide or transcriptome analysis.
- Development and evaluation of new technologies and treatments to mitigate browning in fresh-cut produce.
Keywords: Fresh-cut fruit and vegetables, Multi-omics research, Browning, Storage and consumption, control method
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
