Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques – Recent Updates and Future Scope – An Overview

Abstract

AbstractAppropriate use of currently available food processing and preservation techniques in a sustainable way is the need of the hour. Strawberry fruits have gained popularity worldwide for their unique taste, aroma and mouthfeel, and earn huge foreign exchequer for the growing region. Owing to higher perishability and shorter shelf life, freshly harvested strawberries need to be preserved instantaneously. There are many challenges concerning the safety and quality of strawberries which are faced during pre‐ and postharvest stages. In the present review, we are highlighting a few pros and cons of some of the available preservation technologies and how this can be used to preserve and extend the shelf life of freshly harvested strawberries.Practical ApplicationsIt is envisaged that providing details on the available techniques and identifying major gaps (on practical application) of these techniques can benefit the farming community, consumers and the dependent industry.