Scope of Novel Pulsed Light Technology: Safety and Shelf-Life of Minimally Processed Fruits And Vegetables

Abstract

Fruits and vegetables constitute a potential source of essential nutrients to prevent several chronic diseases such as cancers, cardiovascular diseases. Freshly cut fruits and vegetables are a healthy alternative to meet the requirements of this demand. Because of the fierce competition in the industry, processors have been forced to consider new nonthermal approaches for extending shelf-life, retaining nutrients and sensory attributes of these products. The utilization of pulsed light (PL) treatment represents advanced technology for increasing the shelf-life of freshly cut fruits and vegetables. Therefore, this chapter will thoroughly discuss the potential of pulsed light treatment as an emerging method to decontaminate minimally treated fruits and vegetables, extend their shelf-life, and the chief factors affecting pulsed light treatment. Moreover, this chapter will also focus on physiochemical changes (i.e., appearance, texture, firmness, retention of vitamin C content, total phenolic content, antioxidants potential, etc.) and the impact of PL on different minimally processed fruits and vegetables. Besides the present status of PL legislation, specifications, its consequences, and future perspective will be discussed.