Vegetable Processing Research Articles

Skillful subseasonal ensemble predictions of heat wave onsets through better representation of land surface uncertainties

Uncertainties in land surface processes notably limit subseasonal heat wave (HW) onset predictions. A better representation of the uncertainties in land surface processes using ensemble prediction methods may be an important way to improve HW onset predictions. However, generating ensemble members that adequately represent land surface process uncertainties, particularly those related to land surface parameters, remains challenging. In this study, a conditional nonlinear optimal perturbation related to parameters (CNOP-P) approach was employed to generate ensemble members for representing the uncertainties in land surface processes resulting from parameters. Via six strong and long-lasting HW events over the middle and lower reaches of the Yangtze River (MLYR), HW onset ensemble forecast experiments were conducted with the Weather Research and Forecasting (WRF) model. The performance of the CNOP-P approach and the traditional random parameter perturbation ensemble prediction method was evaluated. The results demonstrate that the deterministic and probabilistic skills of HW onset predictions show greater excellence using the CNOP-P approach, leading to much better predictions of extreme air temperatures than those using the traditional method. This occurred because the ensemble members generated by the CNOP-P method better represented the uncertainties in important land physical processes determining HW onsets over the MLYR, notably vegetation process uncertainties, whereas the ensemble members generated by the random parameter perturbation method could not. This finding suggests that the CNOP-P method is suitable for producing ensemble members that more appropriately represent model uncertainties through more reasonable parameter error characterization.

Advancing Energy Recovery: Evaluating Torrefaction Temperature Effects on Food Waste Properties from Fruit and Vegetable Processing

Most organic waste from food production is still not used for energy production. From the perspective of energy production, one option is to valorise the properties of organic waste. The fruit juice industry is growing rapidly and generates large amounts of waste. One of the main wastes in food and fruit juice processing is peach pits and apple peels. The aim of this study was to analyse the influence of torrefaction temperature on the properties of food waste, namely apple peels, peach pits and pea shells, in order to improve their energy value and determine their potential for further use and valorisation as a renewable energy source. The aim was to analyse the influence of different torrefaction temperatures on the heating value (HHV), mass yield (MY) and energy yield (EY) in order to better understand the behavior of the thermal properties of individual selected samples. The torrefaction process was carried out at temperatures of 250 °C, 350 °C and 450 °C. The obtained biomass was compared with dried biomass. For apple peels, HHV after torrefaction was (28 kJ/kg), MY decreased by (66–34%), while EY fell by (97–83%). Peach pits, despite a higher HHV after torrefaction (18 kJ/kg), achieved low MY (38–89%) and EY (59–99%), which reduces their efficiency in biochar production. Pea peels had EY (82–97%) and a lower HHV after torrefaction (11 kJ/kg), but their high ash content limits their wider use. The results confirm that, with increasing temperature, MY and EY for all selected biomasses decrease, which is a consequence of the degradation of hemicellulose and cellulose and the loss of volatile compounds. In most cases, increasing the torrefaction temperature improved the resistance to moisture adsorption, as this is related to the thermal process that causes structural changes. The results showed that the torrefaction process improved the hydrophobic properties of the biomass samples. Temperature was seen to have a great impact on mass energy efficiency. Apple peels generally had the highest mass and energy yield.

Quality and phsio-chemical changes associated with processing and properties of fruits and vegetables

Quality and phsio-chemical changes associated with processing and properties of fruits and vegetables

Comprehensive impact of pre-treatment methods on white radish quality, water migration, and microstructure

The preprocessing stage is crucial in vegetable processing, significantly influencing the final product's quality. This study investigates the effects of various pre-pre-treatment methods, including cutting, blanching, osmotic, and ultrasound-assisted osmotic treatment, on the quality characteristics, water migration, and microstructure of white radish. The results showed that osmosis and ultrasound-assisted osmosis has the least effect on the total color difference (ΔE) and the greatest water loss (WL) (p < 0.05); blanching has the least effect on the hardness and eutectic points (p < 0.05); and the blanching-ultrasound-assisted osmosis has the greatest solid gain (p < 0.05). The increase of WL led to a decrease in hardness (−0.82). By analyzing the quality characteristics of different pre-treatment methods, contributing to the development of suitable pre-treatment methods for different products and optimization pre-treatments according to requirements. The mechanism of quality characteristics of pre-treatments on products is the future research direction.

Patulin-degrading enzymes sources, structures, and mechanisms: A review.

Patulin (PAT), a fungal secondary metabolite with multiple toxicities, is an unavoidable contaminant in fruit and vegetable processing, posing potential health risks to consumers and causing significant economic losses to the global food industry. Traditional control strategies, such as physical and chemical methods, face several challenges, including low efficiency, high costs, and unverified safety. In contrast, microbial degradation of patulin is considered a more efficient and environmentally friendly approach, which has become a popular research focus. However, there is still insufficient research on the key degradation enzymes involved in microorganisms. Therefore, this review comprehensively summarizes recent research progress on the biological degradation of patulin, with a focus on microbial species capable of degrading patulin, the degradation enzymes they express, potential degradation mechanisms, and the toxicity of degradation products, while providing prospects for future research. It offers valuable insights for controlling patulin in food and stimulates further investigation. Ultimately, this review aims to promote the development of efficient and eco-friendly methods to mitigate patulin contamination in fruits and vegetables.

Role of Enzymes in Food Processing

Enzymes are very important in the food industry because they naturally speed up and improve various processes. They are used in many areas, including baking, dairy, brewing, and the processing of fruits and vegetables. Enzymes help make food products better in quality, longer-lasting, more stable, and tastier. In baking, enzymes like amylases, proteases, and lipases are essential. Amylases turn starches into sugars, which feed the yeast and help the dough rise more effectively. Proteases change gluten, making the dough easier to work with. Lipases improve the texture and softness of the bread, helping it stay fresh for a longer time. In dairy processing, enzymes such as rennet and lactase are crucial. Rennet is a mix of enzymes used in cheese-making to coagulate milk, which leads to the creation of curds and whey. Lactase breaks down lactose into glucose and galactose, making dairy products suitable for people who are lactose intolerant. These enzymatic actions not only improve the nutritional value of dairy products but also enhance their digestibility and flavouring, in the brewing industry, enzymes like amylases, proteases, and glucanases are used to convert starches into fermented sugars, break down proteins for better clarity, and lower viscosity. These enzymes help with efficient fermentation, resulting in higher alcohol yields and better beer quality. Additionally, β-glucanase helps break down β-glucans, which can cause problems during filtration, thus improving the overall brewing process. When it comes to processing fruits and vegetables, enzymes such as pectinases, cellulases, and hemicelluloses play important roles. Pectinases break down pectin, a key component of plant cell walls, leading to clearer juices and more efficient juice extraction. Cellulases and hemicelluloses further assist by breaking down cell walls, which helps release valuable nutrients and improves the texture of the processed products. Enzymes are essential in the food processing industry, providing numerous benefits such as better product quality, longer shelf life, increased nutritional value, and greater efficiency in production. Their ability to work under mild conditions, along with their specificity and biodegradability, makes them ideal for sustainable food production. Continuous research and the development of new enzymes and their applications will keep transforming the industry, leading to healthier, safer, and more sustainable food products.

Research Frontiers in Ecological Restoration and Carbon Sequestration in Mining Areas: A Visual Analysis Using VOSviewer

The functioning and progress of modern industrial systems are deeply reliant on mineral resources. While mining offers substantial economic and social gains, it also imposes notable environmental impacts. In the context of global climate change, sustainable mining and ecological restoration in mined areas are increasingly connected to carbon sequestration efforts. Enhancing carbon sink capacity in ecological restoration processes is crucial for achieving carbon neutrality. This study aims to review the current research landscape, identify key research areas, and explore future trends in this field. Relevant literature from the Web of Science was selected, key information extracted, and co-occurrence networks were mapped and analyzed using VOSviewer. Covering publications from 2000 to the present, the analysis spans 84 countries and regions, 1,184 institutions, 3,757 authors, and 858 papers. The main research areas include: (1) strategies for ecological and vegetative restoration of mining areas; (2) carbon sequestration processes in vegetation and soil in mining areas; (3) mechanisms for soil health restoration in mining areas; (4) the role of plants and microbes in pollution remediation; (5) importance of water resource management and wetland restoration in mining areas; and (6) ecological succession and biomass accumulation in mining area rehabilitation. This study highlights major contributors, countries, and institutions, elucidates research hotspots, and outlines directions for future development. By systematically summarizing research trends and hotspots in ecological restoration and carbon sequestration in mining areas, this work provides a valuable reference for researchers seeking to navigate and advance this dynamic field.

Agricultural Sci-Tech Innovation Assistance for Food Security and Sustainability to Taal Volcano’s Internally Displaced Population in Batangas

On 12 January 2020, the Department of Science and Technology’s Philippine Institute of Volcanology and Seismology (PHIVOLCS) raised Alert Level from 1 to 4 (out of 5) after increasing activity of Taal Volcano in Batangas. The eruption has resulted in development challenges and problems such as increased poverty, limited livelihood opportunities faced by farmers which manifest the serious impact of the eruption on the ways of living and the livelihood activities. Thus, this project formulated in which a series of workshop and training skills where conducted to assess, develop and implement an action plan for rehabilitating the farm of the affected residents of Batangas, primarily at the municipality of Talisay, Balete, San Nicolas, Laurel, Agoncillo, and Ibaan. The participants were chosen by the Local Government Unit and composed mostly of members of 4P’s and farmers. The beneficiaries were already in a difficult situation not only because of the recent eruption of Taal Volcano that rendered some of them homeless and unemployed but also because of the COVID-19 which aggravated the situation. Based on the initial assessment, it was found out that agricultural livelihood and property were heavily damaged by the eruption. Moreover, the said assessment led the project team to identify initial livelihood training’s that can be introduced to the affected communities. These trainings’ included household opportunities through vegetable production, processing and organic concoction production to rehabilitate the soil from acidity due to sulfur deposition during volcanic eruption. Rehabilitation and recovery plan were also considered to capacitate the farmers.

Changes in collagen matrix of raw hide induced by gamma irradiation

The aim of this research was to determine the changes induced by low doses of gamma radiation in collagen matrix of raw hide and to establish the proper dose for long term preservation of these materials. Three different gamma radiation doses (10, 20, and 25 kGy) have been applied on raw calf hides before they were subjected to vegetable tanning process. Collagen modifications under gamma irradiations were characterized by ATR-FTIR, chemiluminescence, calorimetry, micro-DSC, 1H unilateral NMR, associated with chemical, microbiological and mechanical standard methods. Micro DSC analysis have shown that at irradiation doses of 10 and 20 kGy the enthalpy exhibits an increase, while the denaturation temperatures decrease gradually. The results obtained by 1H unilateral NMR analysis have validated the results obtained by micro DSC, showing that at low gamma radiation doses (10 and 20 kGy) polypeptide chains’ cross-linking prevails, resulting in a tighter packing, reduced chain mobility and higher thermal stability The chemiluminescence spectra of the irradiated raw hides indicated that the hide exposed to a 20 kGy radiation dose underwent oxidation at a slower rate than the control sample and samples exposed to lower doses. The specific collagen bands' intensity decreased with increasing radiation dose, according to ATR-FTIR spectra. This aspect is well correlated with the structural destabilization evidenced by the thermal denaturation behavior of collagen matrix and with the changes in both soluble nitrogen and mucopolysaccharide content. Raw hides irradiated with doses higher than 20 kGy become sterile according to the microbial load test. Although there are some minor changes between the hides irradiated with 20 kGy and those not exposed to radiation no negative impact on final leather quality was noticed. It may be concluded that the proposed method is an effective and practical way to mitigate the environmental issues caused by total dissolved solids and chloride in the tanning operations.

Prediction of melting and solid phase transitions temperatures and enthalpies for triacylglycerols using artificial neural networks

Triacylglycerols (TAG) are the main components of vegetable oils and any attempt to simulate vegetable oils processes will demand knowledge of their properties. However, experimental values are scarce, considering that several TAG in their pure forms are unavailable or too expensive for experimental measurements. On the other hand, correlating physical properties with TAG molecular structure is not simple. TAG is a molecule composed of 3 fatty acids (FA) esterified to a glycerol (GL) backbone, making properties dependent on carbon number (CN) of each FA, number of unsaturations (UN) of each FA, and position of the FA in the GL backbone. Few models are available in literature for prediction of TAG melting properties, with a special attention to melting temperature (Tfus) and enthalpy (ΔHfus) and solid-solid transition properties of the TAG polymorphic forms. Wesdorp's, Moorthy's et al. and Zeberg-Mikkelsen and Stenby's works present models based on the Group-Contribution theory nowadays used, despite some flaws, particularly considering the polymorphic transitions. Therefore, this work was aimed at evaluating Artificial Neural Network (ANN) models for prediction of TAG's Tfus and ΔHfus (β-form) as well as temperature and enthalpy transitions of molecule polymorphic forms (α and β’). Database was composed of temperature and enthalpy experimental data from literature. For each TAG, 7 input data were provided: total CN, as well as CN and UN at sn-1, 2 and 3 TAG position. The Multilayer Perceptron Feed Forward (MPL) model was used, and the topology was evaluated for number of hidden layers (HL), number of neurons (NN) and activation function at each hidden layer, and convergence algorithm. Number of HL and NN was screened by using a Central Composite Rotatable Design (CCRD). Models were further evaluated by Explainable Artificial Intelligence (XAI) and feature evaluation strategies. Architectures showed a significant higher accuracy for calculation and prediction of TAG's melting properties of the 3 polymorphic forms, with R2 higher to 0.91 for all databases when compared to literatures’ models (excepted for the prediction of the melting temperature of the β form, where Wesdorp's model presented a better predictive ability, despite great similarity). Good results were probably related to the well-defined physicochemical relationship between input (molecular structure descriptors) and output (melting properties), that could be described by XAI evaluation. This is an important advantage considering the improvement of the performance of process and products design including TAG molecules.

Consumer Safety and Pesticide Residues: Evaluating Mitigation Protocols for Greengrocery.

The application of pesticides remains a necessary measure for pest management in agriculture, particularly in the cultivation of fruits and vegetables. After harvest, the presence of pesticide residues in greengrocery (fruits and vegetables) is significantly influenced by various factors, including storage conditions, handling practices, and subsequent processing methods. The mitigation of these residues to levels compliant with regulated maximum thresholds ensures the safety of raw and processed fruits and vegetables for consumption. A contemporary survey of pesticide residues in greengrocery has gathered considerable attention from consumers, driven by concerns over the potential health risk of pesticide exposure. Consequently, consumers want to be extensively informed about household processing techniques to minimize associated risks. Meanwhile, a critical question arises: does household processing effectively eliminate pesticide residues? A comprehensive review of the literature reveals that conventional methods, such as washing and soaking, offer only limited reduction in residue levels, while emerging treatments, suitable both at household and industrial scale, demonstrate increased efficiency in residues mitigation. This study aims to emphasise the ubiquitous use of pesticides in crop cultivation while providing recommendations for the implementation of efficient treatment protocols to address residue concerns. Following upon available evidence and database mining, the worldwide purpose must be to outline agriculturally and economically viable strategies that prioritize both the health and safety of consumers, as well as the green cultivation and processing of fruits and vegetables.

Experimental study of vegetable oil droplets vaporization under low temperature conditions such as those found in diesel engine cold parts

This paper presents an analysis of three vegetable oil droplets vaporization process in the range temperature from 473 to 723 K corresponding to low temperature conditions found in diesel engine cold parts. This process is analyzed for a droplet evaporating in a hot environment at atmospheric pressure using the fiber-suspended droplet technique well used in the literature, and analyzing the droplet normalized square diameter and temperature evolution surrounding the droplet when vaporizing. The main difference between those already studied in literature is the range temperature which varies between 473 and 723 K in which vegetable oils vaporizing problems leading to deposits formation in the cold regions of diesel engines especially in direct injection. This presents a scientific challenge for resolving deposit formation. The findings reveal that vegetable oil droplets experience expansion and heating for temperatures below 623 K: no other changes are observed. Between temperatures of 623 and 683 K, an increase in temperature, expansion, and an inconsistent vaporization is observed. This is followed by a phase of low and constant vaporization. From 683 K, vegetable oils experience an initial stage of heating and expansion, which is accompanied by a phenomenon of puffing and bursting. Finally, in the last phase, residue formation occurs. Puffing and bursting phenomena manifest once the temperature reaches 683 K, indicating the emergence of substantial quantities of light compounds including carboxylic acids, aromatics, acrolein, ketene, and fatty acids. These compounds are formed through the thermal degradation and polymerization of vegetable oils. This process causes deposits to form in the colder areas of diesel engines.

Organoleptic Evaluation of Aonla (Emblica officinalis G.) Ready-To-Serve during Storage

A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different varieties of aonla viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya for preparation of aonla RTS. Hence an attempt was made to standardized non-alcoholic based products viz., ready-to-serve with different varieties. 9 hedonic scale, out of there. From the findings, Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavor. The overall acceptability of processed items has been found to be significantly higher with storage periods of 30, 60, 90, and 120 days. To overcome present national and international prohibitions on the use of chemical food additives in food processing and preservation, research into biological and plant-derived food additives has considerably increased. With respect to the sensory evaluation of different aonla products was concerned, the Laxmi and Chakaiya varieties are found to be superior for the purpose of the processing industry.

New Biorefinery Approach for the Valorization of Fruit Processing Waste at a Local Scale: Pomegranate Pomace as Case Study

AbstractThe processing of fruit and vegetables generates globally high amount of organic waste, which is suitable to be valorized because of the chemistry it encloses. Conventional treatment methods for waste biomass generate low value products and cause climate altering emissions. Small biorefineries are valid alternatives for the sustainable waste biomass conversion, but their feasibility is strictly related to the use of low-energy process, and the market positioning of the final product. The present work provides an innovative approach for the green conversion of vegetable waste into high value product, with the aim to encourage the deployment of biorefinery at a local scale. It involves the enzymatic disassimilation of plant cell wall into chemicals with specific functions, and their recombination in form of emulsion, as a product prototype for food and cosmetic sector. To explain the biorefinery model, we applied it to pomegranate pomace, the residue from juicing, for the recovery of oil, pectin and antioxidant molecules via enzyme assisted extraction. The process left behind 30% of the initial solid waste. Finally, the dispersion of pomegranate oil into pomegranate pectin solution as emulsifier, brought to a novel emulsion, 98.9% waste-derived, further functionalizable with pomegranate exocarp hydrolysate with high antioxidant capacity. Graphical Abstract

Advancing streamflow prediction in data-scarce regions through vegetation-constrained distributed hybrid ecohydrological models

Hybrid models that combine deep learning with physical principles have recently shown significant promise in improving streamflow prediction in data-scarce regions, achieving generally greater accuracy and reliability than either method alone. However, existing hybrid hydrological models underutilize the extensive and readily available remote sensing data on vegetation, which plays a critical role in hydrological processes. Incorporating vegetation information can better constrain model processes by accounting for the interactions and feedbacks between vegetation and hydrology, thereby enabling more robust predictions. In this context, we present a novel distributed hybrid ecohydrological model that integrates dynamic vegetation processes into a distributed hybrid hydrological model, capable of simultaneously simulating leaf area index (LAI) and streamflow through multi-task learning. Our results indicate that in scenarios with limited available streamflow data, the combined constraint of LAI spatiotemporal patterns and streamflow significantly enhances the model’s ability to generalize streamflow simulation across space and time compared to models trained solely with either LAI or streamflow. Even with the increased availability of streamflow data, models utilizing both LAI and streamflow continue to exhibit superior robustness in streamflow prediction. The distributed ecohydrological model, which employs multi-process coupling and multi-source data constraints, accurately simulates the target variables (i.e., streamflow and LAI) while reliably capturing dynamic changes in other ecohydrological processes, such as evapotranspiration. This capability highlights its potential for multi-process diagnostics. Overall, our approach offers a new perspective for streamflow prediction in data-scarce regions and represents an important step towards integrating observational constraints from multiple subsystems into hybrid Earth system modeling.

Phytochemical and Functional Properties of Fruit and Vegetable Processing By-Products

Phytochemical and Functional Properties of Fruit and Vegetable Processing By-Products

Organoleptic Evaluation of Aonla (Emblica officinalis G.) Nectar during Storage

A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different varieties of aonla viz., NA-4, NA-5, NA-6,NA-7, NA-10, Laxmi and Chakaiya. This study was carried out in a completely randomized design with three replications. It was studied about the preparation of various value added products such as aonla nectar. From the finding it was observed that, the increase in the percentage of acidity, moisture, phenols and fiber content of aonla nectar while total soluble solids and total sugar content was decreased. There was gradual increase in moisture content of aonla nectar prepared with different pulp combination of aonla fruits during storage period. However, total soluble solids, ascorbic acid content decreased with advancement of storage period. Observations were recorded up to storage period of six months at ambient conditions. Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavour. As per the organoleptic evaluation the overall acceptability of anola nectar was found significant with the storage intervals of 30, 60, 90 and 120 days.

Kinetics of Chlorophyll Degradation in Malabar Spinach (Basellae alba) and Waterleaf (Talinum triangulare) during Hydrothermal Processing

Hydrothermal processing of vegetables often results in a number of changes including degradation of chlorophyll, the green plant pigment that is considered to be of therapeutic benefits. This study was aimed at investigating the kinetic degradation of chlorophyll in Malabar spinach (Basella alba) and waterleaf (Talinum triangulare) during hydrothermal processing. Freshly harvested leafy vegetables-- Malabar spinach and waterleaf, were obtained and subjected to various hydrothermal conditions (60, 65, 70, 75 and 80˚C at 0, 5, 10, 15 and 20 minutes) simulating typical cooking conditions. The chlorophyll of the crushed leaf was extracted using acetone. Changes in chlorophyll was determined using spectrophotometric analysis and the kinetics of degradation for each of the vegetables were determined at varying temperatures and times. Kinetics analysis revealed that the degradation of chlorophyll in Malabar spinach and waterleaf followed the first order reaction. The rate constant obtained from the kinetic analysis provided insights into the reaction rates and allowed for the prediction of chlorophyll degradation during hydrothermal processing. The results showed that the lowest percentage decrease in chlorophyll concentration during the blanching process was obtained at 65˚C for 5 minutes for Malabar spinach and for waterleaf at 60˚C for 5 minutes. Blanching temperature and time have significant effects on degradation of chlorophyll of Malabar spinach and waterleaf which could consequently determine the economic value and overall degree of acceptability of the green leafy vegetables. The findings provide baseline against which future work can be compared and importance of maintaining quality of the vegetables during processing.

High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of diverse food matrices determines the need to test and adjust process parameters in order to obtain the best quality of the final product. HTST and UHT are methods that provide effective inactivation of microorganisms and enzymes. Despite the fact that UHT and HTST are thermal processes that cause degradation of bioactive ingredients or color change, in many cases, these two methods are superior to traditional pasteurization, which uses significantly longer exposures to high temperatures. Therefore, this article aims to review the effect of HTST and UHT processing on the quality of juices, nectars and beverages, taking into consideration the quality characteristics, like the presence of microorganisms, pH, titratable acidity, total soluble solids, turbidity, color parameters, contents of bioactive components, antioxidant activity, enzymatic activity and volatile compounds. The impacts of HTST and UHT methods on various food products are discussed, including the food matrix, preservation parameters and the mechanism of interaction. The ability to modify the processing parameters can allow for the selection of adequate preservation parameters for individual products and better results than other unconventional methods, such as HPP (high-pressure processing) or PEF (pulsed electric field). Based on the cited literature, it can be concluded that pH, titratable acidity and TSS most often experience slight changes. As for the other parameters considered, it is extremely important to choose the right temperature and duration for a specific food matrix.

Ozonation: Post-harvest processing of different fruits and vegetables enhancing and preserving the quality

Daily ingestion of fresh produce has increased tremendously due to a rise in awareness of its nutritional benefits that contribute to reducing health risks and disease. However, these commodities are highly perishable and prone to significant post-harvest losses. Conventional methods have been scrutinized in the production of undesirable by-products. Ozone technology has emerged as an efficient sterilization technique. Additionally, it stimulated the synthesis of bioactive and antioxidant compounds by activating secondary metabolic pathways. However, there are conflicting findings in the literature related to their impact on the quality and physiological processes of fruits and vegetables (F&V). This scientific literature review focuses on key studies examining the effects of ozonation on the growth of microorganisms and the quality preservation of different F&V. This review also enlarges our understanding of eco-friendly technologies which not only extend the shelf life of F&V but also uphold their quality without introducing harmful chemicals.