A review on fruit and vegetable processing using traditional and novel methods
Abstract Fruits and vegetables are essential for human health, providing superior nutritional benefits while contributing to a sustainable approach that mitigates the impact of climate change. However, their high moisture content makes them highly perishable, leading to significant postharvest losse...
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| Format: | Article |
| Language: | English |
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Wiley
2025-03-01
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| Series: | Future Postharvest and Food |
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| Online Access: | https://doi.org/10.1002/fpf2.12046 |
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| author | Prashant Kumar Srivastava Nandan Sit |
| author_facet | Prashant Kumar Srivastava Nandan Sit |
| author_sort | Prashant Kumar Srivastava |
| collection | DOAJ |
| description | Abstract Fruits and vegetables are essential for human health, providing superior nutritional benefits while contributing to a sustainable approach that mitigates the impact of climate change. However, their high moisture content makes them highly perishable, leading to significant postharvest losses. As a result, extending their shelf life and maintaining quality are critical challenges that require effective processing techniques. Traditional methods such as blanching, pasteurization, and drying are commonly employed to inhibit microbial growth and enzyme activity. However, these techniques often involve high temperatures, which can negatively affect the quality, structure, and nutrient content of heat‐sensitive produce. To overcome these limitations, innovative non‐thermal technologies—including high‐pressure processing (HPP), pulsed electric fields (PEF), ohmic heating, cold plasma, and ultraviolet (UV) treatments—are gaining attention. These methods preserve nutrient content more effectively and enhance sensory attributes such as color, texture, and flavor, while also reducing processing times, making them suitable for commercial applications. This review provides a comprehensive examination of both traditional and novel processing methods for fruits and vegetables, focussing on their mechanisms, advantages, and limitations. Furthermore, it explores the potential of combining conventional and emerging techniques to develop more sustainable processing solutions that cater to the growing consumer demand for high‐quality, nutrient‐rich foods. |
| format | Article |
| id | doaj-art-8bc56d495cfc4162beda3f031da1de1c |
| institution | Kabale University |
| issn | 2837-6846 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Future Postharvest and Food |
| spelling | doaj-art-8bc56d495cfc4162beda3f031da1de1c2025-08-20T03:59:36ZengWileyFuture Postharvest and Food2837-68462025-03-012142610.1002/fpf2.12046A review on fruit and vegetable processing using traditional and novel methodsPrashant Kumar Srivastava0Nandan Sit1Department of Food Engineering and Technology Tezpur University Tezpur Assam IndiaDepartment of Food Engineering and Technology Tezpur University Tezpur Assam IndiaAbstract Fruits and vegetables are essential for human health, providing superior nutritional benefits while contributing to a sustainable approach that mitigates the impact of climate change. However, their high moisture content makes them highly perishable, leading to significant postharvest losses. As a result, extending their shelf life and maintaining quality are critical challenges that require effective processing techniques. Traditional methods such as blanching, pasteurization, and drying are commonly employed to inhibit microbial growth and enzyme activity. However, these techniques often involve high temperatures, which can negatively affect the quality, structure, and nutrient content of heat‐sensitive produce. To overcome these limitations, innovative non‐thermal technologies—including high‐pressure processing (HPP), pulsed electric fields (PEF), ohmic heating, cold plasma, and ultraviolet (UV) treatments—are gaining attention. These methods preserve nutrient content more effectively and enhance sensory attributes such as color, texture, and flavor, while also reducing processing times, making them suitable for commercial applications. This review provides a comprehensive examination of both traditional and novel processing methods for fruits and vegetables, focussing on their mechanisms, advantages, and limitations. Furthermore, it explores the potential of combining conventional and emerging techniques to develop more sustainable processing solutions that cater to the growing consumer demand for high‐quality, nutrient‐rich foods.https://doi.org/10.1002/fpf2.12046conventional methodsfruits and vegetablesnovel technologiesprocessingqualitysustainability |
| spellingShingle | Prashant Kumar Srivastava Nandan Sit A review on fruit and vegetable processing using traditional and novel methods Future Postharvest and Food conventional methods fruits and vegetables novel technologies processing quality sustainability |
| title | A review on fruit and vegetable processing using traditional and novel methods |
| title_full | A review on fruit and vegetable processing using traditional and novel methods |
| title_fullStr | A review on fruit and vegetable processing using traditional and novel methods |
| title_full_unstemmed | A review on fruit and vegetable processing using traditional and novel methods |
| title_short | A review on fruit and vegetable processing using traditional and novel methods |
| title_sort | review on fruit and vegetable processing using traditional and novel methods |
| topic | conventional methods fruits and vegetables novel technologies processing quality sustainability |
| url | https://doi.org/10.1002/fpf2.12046 |
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