About this Research Topic
The root and tuber crops mainly include sweet potatoes, potatoes, yams, and taros, etc. The product organs of these types of crops are roots and tubers. They have high yields and wide adaptability, making them the first choice for farmers to plant. Root and tuber crops need to ensure a year-round market supply, so they require a longer shelf life Therefore, advanced storage and preservation technologies are needed to reduce post-harvest losses of root and tuber crops.
In addition, root and tuber foods are rich in dietary fiber, which helps promote intestinal peristalsis. These foods are also rich in various minerals (potassium, iron, calcium, manganese, zinc, copper, boron, molybdenum, etc.) and vitamins (vitamin C, vitamin B2, vitamin A, vitamin B group), which help maintain normal body functions. Therefore, assessment of nutritional quality is crucial for human health, especially in studying the changes in unique nutrients in root and tuber crops and their health effects on humans.
At present, the storage method of root and tuber crops is still mainly cellar storage, and processing method is mainly thermal processing. Therefore, new storage, preservation, and processing technologies are urgently needed to be applied to the production practice of root and tuber crops, especially promoting the application of new green immunity inducers to resist plant disease, antibacterial packaging, and non-thermal technologies, etc. Furthermore it is important to monitor changes in their physiological, biochemical, and nutritional quality after processing.
The purpose of this research topic is to introduce new storage and preservation technologies for root and tuber crops, and analyze the changes in nutritional quality of root and tuber crops. The aim is to promote the development of the storage and preservation industry for root and tuber crops and improve consumers' awareness of their nutritional quality.
We welcome submissions including but not limited to the following aspects:
● Promote post-harvest new technologies for storage and preservation of root and tuber crops, as well as physiological and biochemical processes during storage and preservation;
● Analysis of changes in nutritional quality of root and tuber crops during storage and processing stages;
● Changes in nutritional quality of root and tuber crops after treatment by new green immunity inducers to resist plant disease, antibacterial packaging, and non-thermal technologies, etc.
In addition, root and tuber foods are rich in dietary fiber, which helps promote intestinal peristalsis. These foods are also rich in various minerals (potassium, iron, calcium, manganese, zinc, copper, boron, molybdenum, etc.) and vitamins (vitamin C, vitamin B2, vitamin A, vitamin B group), which help maintain normal body functions. Therefore, assessment of nutritional quality is crucial for human health, especially in studying the changes in unique nutrients in root and tuber crops and their health effects on humans.
At present, the storage method of root and tuber crops is still mainly cellar storage, and processing method is mainly thermal processing. Therefore, new storage, preservation, and processing technologies are urgently needed to be applied to the production practice of root and tuber crops, especially promoting the application of new green immunity inducers to resist plant disease, antibacterial packaging, and non-thermal technologies, etc. Furthermore it is important to monitor changes in their physiological, biochemical, and nutritional quality after processing.
The purpose of this research topic is to introduce new storage and preservation technologies for root and tuber crops, and analyze the changes in nutritional quality of root and tuber crops. The aim is to promote the development of the storage and preservation industry for root and tuber crops and improve consumers' awareness of their nutritional quality.
We welcome submissions including but not limited to the following aspects:
● Promote post-harvest new technologies for storage and preservation of root and tuber crops, as well as physiological and biochemical processes during storage and preservation;
● Analysis of changes in nutritional quality of root and tuber crops during storage and processing stages;
● Changes in nutritional quality of root and tuber crops after treatment by new green immunity inducers to resist plant disease, antibacterial packaging, and non-thermal technologies, etc.
Keywords: Storage, Preservation, Nutritional Quality, Root and Tuber Crops
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