Pulsed electric field technology in fruit and vegetable products processing: a non-thermal path to preserving quality and enhancing efficiency

As an emerging non-thermal processing technology, pulsed electric field (PEF) induces cell electroporation via high-intensity electric fields, presenting a viable alternative to conventional thermal methods that often compromise the nutrients and quality of fruits and vegetables. PEF demonstrates considerable potential in inactivating microorganisms and enzymes, intensifying drying processes, and facilitating the extraction of bioactive compounds. Its ability to preserve thermolabile nutrients, enhance sensory attributes, and improve by-product valorization aligns with contemporary trends toward sustainable, minimal processing. Nevertheless, the industrial-scale deployment of PEF remains limited by high capital costs, insufficiently standardized processing protocols, and unresolved action mechanisms. This paper reviews recent progress in PEF applications for fruit and vegetable processing, examines its underlying mechanisms and effects on product quality, and proposes research priorities to accelerate its commercial translation.