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 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.