Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 2: Physical methods and global market outlook

In recent years, minimally processed fruits and vegetables have gained widespread consumer attention due to the need for a convenient yet healthy diet. As several factors can affect the shelf life of minimally processed products, it is essential to use preservation technologies that maintain the freshness of fruits and vegetables ensuring consumer health. In the second part of this review, the main physical preservation methods including heat treatments, refrigeration, irradiation, high pressure, ultraviolet radiation, and electrolyzed water are discussed in terms of their advantages, disadvantages, and applications. Advances in packaging for minimally processed products are also explored, such as active and intelligent packaging, edible films and coatings, and vacuum packaging. Defining the operational parameters related to treatment time and dose/intensity appropriate is one of the greatest difficulties in the application of physical methods. Therefore, these factors must be carefully evaluated, as must the sustainability and economic viability of each method.