Abstract
In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.
Highlights
Due to alteration in lifestyles, the consumption of the fresh-cut product (FCP) has been increased in the last decade [1, 2]
FCP as a novel and attractive product has attracted the most attention and led to the ever-growing freshcut industry and need to develop a novel method to reduce the adverse effects of the processing and maintain their fresh-cut features [5]. ese products are very vulnerable due to the minimal processes used in their preparations against corruption and microbial contamination
Fresh strawberries were treated with in-package DBD plasma system, and the results showed a 2-log decrease in microbial load due to cold plasma treatment [29]
Summary
Due to alteration in lifestyles, the consumption of the fresh-cut product (FCP) has been increased in the last decade [1, 2]. FCP as a novel and attractive product has attracted the most attention and led to the ever-growing freshcut industry and need to develop a novel method to reduce the adverse effects of the processing and maintain their fresh-cut features [5]. Some of the nonthermal methods as disinfection technologies such as UV light and ultrasound have been applied to improve the shelf-life in FCP [11] These methods have fundamental disadvantages in cost of items, potential risks, and maintaining control, which limits their practical application on a large scale. E application of cold plasma is a new pattern in the fresh-cut industry and a novel technology to reduce microbial load at the FCP [17, 18] (Figure 3). The cold plasma technology for the increased shelf-life of fresh-cut produce was present, and the effect of cold plasma on some quality parameters of the fresh-cut produce was reviewed
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
