The UN General Assembly has selected 2021 as the International Year of Fruits and Vegetables (IYFV), emphasizing the important roles that foods play in nutrition, health, and sustainability.
The availability and quality of fruit and vegetables is impacted by interactions with microbes throughout their life cycle. From their early development stages; through propagation and growth; food processing procedures- such as fermentation; potential food spoilage; to finally when they end up on our plates; and even afterwards in our guts and during digestion, fruit and vegetables are massively altered by their interactions with microorganisms.
Whether these microbial lifeforms help produce food or blight, there is no denying the impact they play. This collection of articles and reviews examine the close relationship between fresh produce and their associated microbial communities.
Articles will undergo the standard peer-review process of the journal they are considered in Environmental Microbiome, Annals of Microbiology and are subject to all of the journal’s standard policies. Articles will be added to the Collection as they are published.
This collection is now closed to further submissions.