Harnessing non-thermal technology for preservation and decontamination of fresh produce: A comprehensive review
DOI:
https://doi.org/10.14719/pst.7068Keywords:
decontamination, fruits, Non thermal technology, shelf life, vegetablesAbstract
Extending the storage duration without microbial contamination of fruits and vegetables using advanced and efficient scientific methods has been a significant research focus and practical concern. Non-thermal technology like cold plasma, irradiation, Ozone treatment, UV-light treatment, Pulsed light treatment, and Ultrasound treatment is one of the most efficient and eco-friendly ways to improve significantly the preservation of these perishable items, among other strategies. The applications of non-thermal technology in fruit and vegetable storage encompass tasks such as decreasing pesticide residues, sterilizing, and inactivating enzymes, as well as examining their impact on physicochemical properties. Moreover, it demonstrates that judicious utilization of non-thermal techniques has been validated to effectively prolong the storage lifespan of postharvest fruits and vegetables while maintaining their quality. This comprehensive review explores the potential of non-thermal technologies for preserving and decontaminating fresh produce. It examines the efficacy of high-pressure processing, pulsed electric field, ultraviolet irradiation, cold plasma, irradiation, and ultrasound in microbial inactivation, nutrient retention, and sensory quality. Additionally, the review evaluates the economic feasibility, environmental impact, and practical applications of these technologies in the fresh produce industry.
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