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The idea of this research topic is to bring to the upfront the most recent advances and the current state of the art in the elucidation of mechanisms underlying tolerance to weak acids in microbes, a field of research that has implications in Medicine, Health, Agriculture, in the Food and Chemical Industries and in the Environment. The ability to tolerate the presence of different weak acids is a prerequisite for the success of several human pathogens since frequently the infection sites contain high concentrations of these compounds as the result of the metabolic activity of the colonizing microflora. The understanding of the mechanisms of weak acid stress resistance is also crucial to guide their use as therapeutics (e.g. the analgesic acetylsalicylic acid, the immunosuppressor mycophenolic acid and the antimalarial drugs artesunic and artemisinic acids), as herbicides (e.g. 2,4-dichlorophenoxyacetic (2,4-D) or as food-preservatives (e.g. acetic, propionic and sorbic acids). Furthermore, a better understanding of weak acid-tolerance mechanisms in microbes with biotechnological potential is also of paramount importance for the improvement of industrial processes (e.g. through the design of more robust industrial strains) hindered by the toxicity of these compounds, such as bioethanol production, wine-making and the microbial production of weak acids themselves, as added-value products. Given the focus of this research topic on weak acid resistance mechanisms in microbes, we would be particularly interested in manuscripts reviewing or describing novel or unconventional mechanisms of weak acid resistance or resistance against newly introduced weak acids. Organisms to be considered may range from model microbes such as E. coli and S. cerevisiae, to acidophilic or pathogenic bacteria, fungi and parasites. Papers describing the use of the gathered knowledge for biotechnological applications or antimicrobial strategies are also welcome.

Microbiology & Immunology --- Biology --- Health & Biological Sciences --- Carboxylic Acids --- food-borne spoilage microbes --- tolerance to weak acids --- Response and resistance to weak acid stress --- weak acid food preservatives

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The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality.Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- sweet potatoes --- cutting styles --- quality --- antioxidant activity --- peach --- chilling injury --- internal circulation system --- low fluctuation of temperature --- TiO2 photocatalytic --- storage quality --- β-cyclodextrin --- inclusion complex --- carvacrol --- essential oils --- active packaging --- citrus --- shelf life --- decay incidence --- Lactuca sativa L. --- minimally processed lettuce --- modified atmosphere packaging --- oxalic acid --- table grapes --- Botrytis cinerea --- grey mould --- spoilage microbes --- post-harvest --- modified atmosphere packaging (MAP) --- ozone (O3) --- antimicrobial compounds --- preservatives --- biocontrol --- cold atmospheric plasma --- microbes --- disinfection --- non-hazardous --- inactivation --- foodborne pathogen --- kinetic model --- Peleg constant --- papaya --- respiration rate --- nanoparticles coating --- active cardboard box --- plasma-activated water --- sweet potatoes --- cutting styles --- quality --- antioxidant activity --- peach --- chilling injury --- internal circulation system --- low fluctuation of temperature --- TiO2 photocatalytic --- storage quality --- β-cyclodextrin --- inclusion complex --- carvacrol --- essential oils --- active packaging --- citrus --- shelf life --- decay incidence --- Lactuca sativa L. --- minimally processed lettuce --- modified atmosphere packaging --- oxalic acid --- table grapes --- Botrytis cinerea --- grey mould --- spoilage microbes --- post-harvest --- modified atmosphere packaging (MAP) --- ozone (O3) --- antimicrobial compounds --- preservatives --- biocontrol --- cold atmospheric plasma --- microbes --- disinfection --- non-hazardous --- inactivation --- foodborne pathogen --- kinetic model --- Peleg constant --- papaya --- respiration rate --- nanoparticles coating --- active cardboard box --- plasma-activated water