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Postharvest Biology and Technology
Recently, safe and quality of fruits and vegetables are a great concern to consumers. Therefore, it is of great importance for the industry to produce quality produce. The main quality attributes required by consumers are visual appearance, such as color, shiny or glossy, surface texture, size, and absence of blemishes. Reduced postharvest losses will assist in establishing more sustainable and resilient food systems, as well as reduce greenhouse gas emissions, due its substantial scale. While various postharvest treatments are used to reduce food losses, some of these technologies are not sustainable due to their high energy inefficiency and carbon footprint. There is an urgent need to focus on sustainable postharvest technologies for fresh horticultural produce. Nowadays, application of sustainable postharvest technologies such as edible coatings, irradiation, ozone, and cold plasma have been used for quality and safety. Nondestructive techniques and biosensors have shown great promise and utility in improving assessments of food quality characteristics compared with traditional detection methods. Energy requirements are growing exponentially due to the economic growth and increasing energy demands of many countries. Meanwhile, the use of sustainable energy is still lower than fossil fuel. Using sustainable energy as the main or auxiliary energy for postharvest activities could reduce fossil energy consumption and improve product quality, which could reduce the impact of postharvest activity on the environment. CONTENTS: About the Authors / Editors: Editor: Dr. Pankaj B. Pathare Dept. of Soils, Water & Agricultural Engineering, College of Agricultural & Marine Sciences, Sultan Qaboos University, OMAN Dr. Pankaj Pathare is an Assistant Professor of Postharvest Technology at Sultan Qaboos University, Oman. He has graduated with a BTech degree (Agricultural Engineering) from Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (India), an MEngg from Maharana Pratap University of Agriculture and Technology, Udaipur (India), and a PhD (Process & Chemical Engineering) from the University College Cork (Ireland). Before joining SQU, he worked as researcher at Newcastle University, UK, and Stellenbosch University, South Africa. Over the years, he has gained expertise on postharvest technology and food engineering, which includes quantification of postharvest losses during transportation, mechanical damage of perishables, food agglomeration/granulation, food drying and cooling, structural design for ventilated corrugated packaging, renewable energy in food processing for Sub-Saharan Africa, and energy-efficient production processes in SME food and beverage industries based around Europe. His research results are well documented in 52 original scientific papers published in international peer-reviewed journals and several conference presentations. He also worked as supervisor/co-supervisor for 10 postgraduate research students. According to the Scopus, his h-index is 15 & citation - 2270. He is a member of the editorial boards for the several research journals, including PLoS ONE, Frontiers in Sustainable Food Systems, Journal of Food Quality, Open Agriculture, Measurement: Food (Elsevier), Discover Food (Springer), and Current Functional Foods (Bentham Science). |
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