Abstract
The increasing consumer demand for fresh fruits and vegetables is due to their high balanced nutrition value, good taste, and positive health benefits. However, their highly perishable nature in fresh form demands development of suitable novel preservation technologies to meet this growing demand for consumer’s healthy, synthetic additive-free, microbiologically safe and high-quality fresh fruits and vegetables. Some of the latest preservation technologies for their postharvest preservation are hypobaric storage, high hydrostatic pressure, hyperbaric treatment, vacuum cooling, and vacuum packaging, focusing on their possible application for the protection of fresh fruits and vegetables. Other alternative intervention techniques that can be used include preservation by irradiation, gas phases like ozone and chlorine dioxide, and hydroxyl radicals generated through advanced oxidative process or gas plasma. Besides these, alternative technologies, such as preservation by bacteriocin exert antagonistic activity against important foodborne pathogens, are other strategies to control pathogens in fresh fruits and vegetables.
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