Nonthermal Technologies to Extend the Shelf Life of Fresh-Cut Fruits and Vegetables

Abstract

The fresh-cut fruit and vegetable market has grown rapidly in recent years with justifiable expectations of continuous growth. On the other hand, such products are still under study in order to improve the quality, safety, and, in particular, the shelf life of the products to fulfill consumers’ expectations. Numerous applications of recent science and technologies have been made in an attempt to prolong the shelf life of these products. Extended shelf life in foods has traditionally been linked with thermal processing by inactivating food spoilage and pathogenic microorganisms. Heat treatment, however, leads to destruction of freshness and nutrient loss. One of the promising approaches being considered is to utilize nonthermal technologies that, to some extent, achieve freshlike quality and a safe product with high nutritional value. This chapter reviews updated contributions regarding the minimal processing of plant food products in order to maintain and achieve freshness and longer shelf life. Special attention is given to the newest trends in nonthermal technologies for fresh-cut fruits and vegetables.