Next-Generation Non-Thermal Technologies for Sustainable Postharvest Preservation: A Five-Dimensional Evaluation Framework for Climate-Smart Food Systems

Abstract Traditional thermal preservation methods effectively ensure microbial safety but often compromise nutritional quality and sensory attributes while requiring substantial energy input. This study presents a structured narrative review of next-generation non-thermal preservation technologies using a five-dimensional (5D) evaluation framework encompassing microbial safety, nutritional and sensory quality, environmental sustainability, economic feasibility, and regulatory or social acceptance. Relevant literature published between 2000 and 2025 was identified through systematic searches of major databases (Scopus, Web of Science, PubMed, and ScienceDirect) using predefined keywords and screening criteria. Six non-thermal technologies: cold plasma, ozonation, electrolyzed water, high-pressure processing, pulsed electric fields, and selected hybrid systems were comparatively analysed within this framework. The results indicate that while individual technologies demonstrate strengths in specific dimensions, hybrid approaches show improved overall performance by balancing microbial inactivation, quality retention, and sustainability considerations. However, practical implementation remains constrained by challenges including high capital costs, limited standardization, and evolving regulatory pathways, particularly for hybrid systems. The findings highlight the importance of integrated, multi-criteria evaluation for selecting appropriate preservation strategies and emphasize the need for further research on process optimisation, regulatory alignment, and scalable system design to support sustainable postharvest food systems.