World's Best Scientists 2026 revealed!

D-Index & Metrics

Plant Science and Agronomy

D-Index
47
Citations
7436
World Ranking
2568
National Ranking
101

Pedro J. Zapata publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where Pedro J. Zapata sits on this spectrum.

36–40 publications: 2 scientists 41–45 publications: 7 scientists 46–50 publications: 40 scientists 51–55 publications: 58 scientists 56–60 publications: 60 scientists 61–65 publications: 107 scientists 66–70 publications: 130 scientists 71–75 publications: 153 scientists 76–80 publications: 191 scientists 81–85 publications: 199 scientists 86–90 publications: 206 scientists 91–95 publications: 218 scientists 96–100 publications: 226 scientists 101–105 publications: 227 scientists 106–110 publications: 247 scientists 111–115 publications: 255 scientists 116–120 publications: 253 scientists 121–125 publications: 233 scientists 126–130 publications: 219 scientists 131–135 publications: 201 scientists 136–140 publications: 194 scientists 141–145 publications: 176 scientists 146–150 publications: 157 scientists 151–155 publications: 147 scientists 156–160 publications: 151 scientists 161–165 publications: 159 scientists 166–170 publications: 137 scientists 171–175 publications: 128 scientists 176–180 publications: 126 scientists 181–185 publications: 98 scientists 186–190 publications: 114 scientists 191–195 publications: 100 scientists 196–200 publications: 90 scientists 201–205 publications: 71 scientists 206–210 publications: 98 scientists 211–215 publications: 70 scientists 216–220 publications: 86 scientists 221–225 publications: 61 scientists 226–230 publications: 58 scientists 231–235 publications: 53 scientists 236–240 publications: 64 scientists 241–245 publications: 39 scientists 246–250 publications: 46 scientists 251–255 publications: 51 scientists 256–260 publications: 36 scientists 261–265 publications: 44 scientists 266–270 publications: 35 scientists 271–275 publications: 30 scientists 276–280 publications: 33 scientists 281–285 publications: 35 scientists 286–290 publications: 36 scientists 291–295 publications: 26 scientists 296–300 publications: 26 scientists 301–305 publications: 31 scientists 306–310 publications: 30 scientists 311–315 publications: 21 scientists 316–320 publications: 29 scientists 321–325 publications: 14 scientists 326–330 publications: 15 scientists 331–335 publications: 15 scientists 336–340 publications: 17 scientists 341–345 publications: 15 scientists 346–350 publications: 12 scientists 351–355 publications: 17 scientists 356–360 publications: 18 scientists 361–365 publications: 12 scientists 366–370 publications: 11 scientists 371–375 publications: 6 scientists 376–380 publications: 6 scientists 381–385 publications: 11 scientists 386–390 publications: 9 scientists 391–395 publications: 10 scientists 396–400 publications: 8 scientists 401–405 publications: 4 scientists 406–410 publications: 9 scientists 411–415 publications: 11 scientists 416–420 publications: 4 scientists 421–425 publications: 7 scientists 426–430 publications: 4 scientists 431–435 publications: 3 scientists 436–440 publications: 5 scientists 441–445 publications: 8 scientists 446–450 publications: 6 scientists 451–455 publications: 7 scientists 456–460 publications: 5 scientists 461–465 publications: 6 scientists 466 publications: 2 scientists 467+ publications: 99 scientists
36 publications 467+

This scientist: 112 publications — 34th percentile

34% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 467 publications or more.

Pedro J. Zapata D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where Pedro J. Zapata sits on this spectrum.

30 D-Index: 200 scientists 31 D-Index: 236 scientists 32 D-Index: 253 scientists 33 D-Index: 283 scientists 34 D-Index: 288 scientists 35 D-Index: 240 scientists 36 D-Index: 246 scientists 37 D-Index: 243 scientists 38 D-Index: 247 scientists 39 D-Index: 229 scientists 40 D-Index: 232 scientists 41 D-Index: 230 scientists 42 D-Index: 228 scientists 43 D-Index: 219 scientists 44 D-Index: 193 scientists 45 D-Index: 164 scientists 46 D-Index: 158 scientists 47 D-Index: 143 scientists 48 D-Index: 131 scientists 49 D-Index: 127 scientists 50 D-Index: 122 scientists 51 D-Index: 122 scientists 52 D-Index: 110 scientists 53 D-Index: 102 scientists 54 D-Index: 98 scientists 55 D-Index: 79 scientists 56 D-Index: 85 scientists 57 D-Index: 88 scientists 58 D-Index: 91 scientists 59 D-Index: 62 scientists 60 D-Index: 61 scientists 61 D-Index: 59 scientists 62 D-Index: 54 scientists 63 D-Index: 61 scientists 64 D-Index: 59 scientists 65 D-Index: 58 scientists 66 D-Index: 41 scientists 67 D-Index: 49 scientists 68 D-Index: 39 scientists 69 D-Index: 32 scientists 70 D-Index: 40 scientists 71 D-Index: 47 scientists 72 D-Index: 38 scientists 73 D-Index: 28 scientists 74 D-Index: 29 scientists 75 D-Index: 28 scientists 76 D-Index: 22 scientists 77 D-Index: 21 scientists 78 D-Index: 25 scientists 79 D-Index: 26 scientists 80 D-Index: 19 scientists 81 D-Index: 16 scientists 82 D-Index: 12 scientists 83 D-Index: 16 scientists 84 D-Index: 14 scientists 85 D-Index: 11 scientists 86 D-Index: 17 scientists 87 D-Index: 13 scientists 88 D-Index: 10 scientists 89 D-Index: 12 scientists 90 D-Index: 18 scientists 91 D-Index: 16 scientists 92 D-Index: 16 scientists 93 D-Index: 17 scientists 94 D-Index: 12 scientists 95 D-Index: 8 scientists 96 D-Index: 9 scientists 97 D-Index: 9 scientists 98 D-Index: 11 scientists 99 D-Index: 12 scientists 100 D-Index: 5 scientists 101 D-Index: 8 scientists 102 D-Index: 4 scientists 103 D-Index: 11 scientists 104 D-Index: 5 scientists 105 D-Index: 9 scientists 106 D-Index: 7 scientists 107 D-Index: 4 scientists 108 D-Index: 8 scientists 109+ D-Index: 99 scientists
30 D-Index 109+

This scientist: 47 D-Index — 62nd percentile

62% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 109 D-Index or more.

Overview

What is he best known for?

The fields of study he is best known for:

  • Botany
  • Biochemistry
  • Enzyme

Pedro J. Zapata mainly investigates Postharvest, Botany, Horticulture, Ripening and Respiration rate. As a part of the same scientific family, he mostly works in the field of Horticulture, focusing on Food preservation and, on occasion, Pollutant and Food Preservatives. The Ripening study combines topics in areas such as Cultivar, Anthocyanin, Softening and Shelf life.

His research integrates issues of Polyphenol and Carotenoid in his study of Anthocyanin. The study incorporates disciplines such as Solanum, Food science, Sensory analysis and Biotechnology in addition to Softening. His work deals with themes such as Aloe vera, Table grape, Preharvest and Mycelium, which intersect with Botrytis cinerea.

His most cited work include:

  • Tools to Maintain Postharvest Fruit and Vegetable Quality through the Inhibition of Ethylene Action: A Review (150 citations)
  • Polyamines and ethylene changes during germination of different plant species under salinity (137 citations)
  • Reduction of pomegranate chilling injury during storage after heat treatment: Role of polyamines (134 citations)

What are the main themes of his work throughout his whole career to date?

His primary areas of investigation include Horticulture, Postharvest, Ripening, Food science and Botany. His biological study spans a wide range of topics, including Antioxidant and Aloe vera. His study deals with a combination of Postharvest and Respiration rate.

His Ripening study integrates concerns from other disciplines, such as Crop yield, Yield, Anthocyanin and Carotenoid. His Food science research is multidisciplinary, relying on both Carvacrol and Polyphenol. His work on Phytochemical as part of general Botany research is frequently linked to Salinity, bridging the gap between disciplines.

He most often published in these fields:

  • Horticulture (61.26%)
  • Postharvest (49.55%)
  • Ripening (42.34%)

What were the highlights of his more recent work (between 2018-2021)?

  • Horticulture (61.26%)
  • Postharvest (49.55%)
  • Ripening (42.34%)

In recent papers he was focusing on the following fields of study:

His main research concerns Horticulture, Postharvest, Ripening, Preharvest and Food science. His work carried out in the field of Horticulture brings together such families of science as Methyl salicylate and Yield. Pedro J. Zapata combines Postharvest and Respiration rate in his research.

His studies link Crop quality with Ripening. The study incorporates disciplines such as Table grape, Berry and Antioxidant in addition to Preharvest. His work on Browning and Organoleptic as part of general Food science study is frequently linked to Aptitude and Human health, bridging the gap between disciplines.

Between 2018 and 2021, his most popular works were:

  • Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits (15 citations)
  • Methyl jasmonate effects on table grape ripening, vine yield, berry quality and bioactive compounds depend on applied concentration (12 citations)
  • Preharvest application of methyl jasmonate increases crop yield, fruit quality and bioactive compounds in pomegranate ‘Mollar de Elche’ at harvest and during postharvest storage (11 citations)

In his most recent research, the most cited papers focused on:

  • Biochemistry
  • Botany
  • Enzyme

His primary areas of study are Horticulture, Postharvest, Preharvest, Ripening and Cultivar. His studies examine the connections between Horticulture and genetics, as well as such issues in Antioxidant, with regards to Jasmonic acid. His research integrates issues of Fungicide, Minimum inhibitory concentration, Carvacrol, Growth inhibition and Geotrichum in his study of Postharvest.

He performs integrative study on Preharvest and Methyl jasmonate in his works. His Cultivar research is multidisciplinary, relying on both Antioxidant capacity, Polyphenol and Carotenoid. His work carried out in the field of Anthocyanin brings together such families of science as Crop yield and Aril.

Best Publications

  • Tools to Maintain Postharvest Fruit and Vegetable Quality through the Inhibition of Ethylene Action: A Review

    Domingo Martínez-Romero;Gloria Bailén;María Serrano;Fabián Guillén

  • Reduction of pomegranate chilling injury during storage after heat treatment: Role of polyamines

    S.H. Mirdehghan;M. Rahemi;D. Martínez-Romero;F. Guillén

  • Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage

    Daniel Valero;Huertas M. Díaz-Mula;Pedro J. Zapata;Fabián Guillén

  • Polyamines and ethylene changes during germination of different plant species under salinity

    Pedro J Zapata;Marı́a Serrano;M.Teresa Pretel;Asunción Amorós

  • Postharvest Treatments with Salicylic Acid, Acetylsalicylic Acid or Oxalic Acid Delayed Ripening and Enhanced Bioactive Compounds and Antioxidant Capacity in Sweet Cherry

    Daniel Valero;Huertas M Díaz-Mula;Pedro Javier Zapata;Salvador Castillo

  • Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality

    Pedro Javier Zapata;Fabián Guillén;Domingo Martínez-Romero;Salvador Castillo

  • Antifungal efficacy of Aloe vera in vitro and its use as a preharvest treatment to maintain postharvest table grape quality

    S. Castillo;D. Navarro;P.J. Zapata;F. Guillén

  • Maturity Stage at Harvest Determines the Fruit Quality and Antioxidant Potential after Storage of Sweet Cherry Cultivars

    María Serrano;Huertas M. Díaz-Mula;Pedro Javier Zapata;Salvador Castillo

  • Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars

    H.M. Díaz-Mula;P.J. Zapata;F. Guillén;D. Martínez-Romero

  • Influence of carvacrol on survival of Botrytis cinerea inoculated in table grapes

    Domingo Martínez-Romero;Fabián Guillén;Juan Miguel Valverde;Gloria Bailén

  • The effects of essential oils carvacrol and thymol on growth of Penicillium digitatum and P. italicum involved in lemon decay.

    C.O. Pérez-Alfonso;D. Martínez-Romero;P.J. Zapata;M. Serrano

  • Aloe arborescens and Aloe vera gels as coatings in delaying postharvest ripening in peach and plum fruit

    Fabián Guillén;Huertas M. Díaz-Mula;Pedro J. Zapata;Daniel Valero

  • Efficacy of 1-MCP treatment in tomato fruit: 1. Duration and concentration of 1-MCP treatment to gain an effective delay of postharvest ripening

    F. Guillén;S. Castillo;P.J. Zapata;D. Martínez-Romero

  • The addition of essential oils to MAP as a tool to maintain the overall quality of fruits

    María Serrano;Domingo Martínez-Romero;Fabián Guillén;Juan Miguel Valverde

  • Aloe vera gel coating maintains quality and safety of ready-to-eat pomegranate arils

    Domingo Martínez-Romero;Salvador Castillo;Fabián Guillén;Huertas M. Díaz-Mula

  • Prestorage Oxalic Acid Treatment Maintained Visual Quality, Bioactive Compounds, and Antioxidant Potential of Pomegranate after Long-Term Storage at 2 °C

    Mohammad Sayyari;Daniel Valero;Mesbah Babalar;Siamak Kalantari

  • Changes in physicochemical and nutritive parameters and bioactive compounds during development and on‐tree ripening of eight plum cultivars: a comparative study

    Huertas María Díaz-Mula;Pedro Javier Zapata;Fabián Guillén;Salvador Castillo

  • Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments

    María Serrano;Pedro J. Zapata;Salvador Castillo;Fabián Guillén

  • Efficacy of 1-MCP treatment in tomato fruit. 2. Effect of cultivar and ripening stage at harvest

    F. Guillén;S. Castillo;P.J. Zapata;D. Martínez-Romero

  • Enhancing antioxidant systems by preharvest treatments with methyl jasmonate and salicylic acid leads to maintain lemon quality during cold storage.

    Vicente Serna-Escolano;Domingo Martínez-Romero;María J. Giménez;María Serrano

  • Improvement of the Overall Quality of Table Grapes Stored under Modified Atmosphere Packaging in Combination with Natural Antimicrobial Compounds

    F. Guillén;P. J. Zapata;D. Martínez‐Romero;S. Castillo

  • Sensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stage:

    H.M. Díaz-Mula;S. Castillo;D. Martínez-Romero;D. Valero

Frequent Co-Authors

María Serrano
María Serrano Miguel Hernandez University
Daniel Valero
Daniel Valero Miguel Hernandez University
Domingo Martínez-Romero
Domingo Martínez-Romero Miguel Hernandez University
Salvador Castillo
Salvador Castillo Miguel Hernandez University
Ángel A. Carbonell-Barrachina
Ángel A. Carbonell-Barrachina Miguel Hernandez University
Cristina García-Viguera
Cristina García-Viguera Spanish National Research Council
Gregory A. Tucker
Gregory A. Tucker University of Nottingham
Esther Sendra
Esther Sendra Miguel Hernandez University
Mesbah Babalar
Mesbah Babalar University of Tehran
Andrés J. García
Andrés J. García Georgia Institute of Technology

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