POSTHARVEST TECHNOLOGIES FOR FRUITS AND VEGETABLES: CURRENT STATUS AND PROSPECTS

Abstract

Fruits and vegetables are susceptible to water loss and other physiological and pathological disorders, leading to substantial postharvest losses. These problems have led to the creation of new treatments and preservation technologies that can keep products fresh for longer. In recent years, there has been a growing interest in sustainable technologies that are safe for consumers and leave no toxic residues. These systems include chemical methods, such as ozone, electrolyzed water, hydrogen-rich water, essential oils, and vegetable extracts, as well as physical methods like controlled and modified atmosphere storage, irradiation, and the use of edible films and coatings. Additionally, cold plasma treatment is an emerging technology under active investigation for its potential applications in food preservation. The objective of this review is to present and examine emerging and advanced technologies designed to enhance the preservation and extend the shelf life of fruits and vegetables during the postharvest period.