Recent advances in the applications of different technologies in the processing of ready-to-eat fruit and vegetable products to improve their freshness, quality and safety: A review

文献类型： 外文期刊

第一作者： Zeng, Xiangquan

作者： Zeng, Xiangquan;Wang, Haoluan;Li, He;Xi, Yu;Li, Jian;Zeng, Xiangquan;Wang, Haoluan;Li, He;Xi, Yu;Li, Jian;Zeng, Xiangquan;Wang, Haoluan;Li, He;Xi, Yu;Li, Jian;Fan, Zhongqi;Li, Qianqian;Jiang, Weibo;Cao, Jiankang;Liu, Bangdi;Liu, Bangdi

作者机构：

关键词： Ready-to-eat food products; Processing technologies; Freshness; Quality; Safety; Shelf life

期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）

ISSN： 0956-7135

年卷期： 2025 年 178 卷

页码：

收录情况： SCI

摘要： With the rise of the lazy economy, pre-made foods have drawn increasing attention in recent years. Pre-made fruit and vegetable products are the most common plant-based pre-made food products. Among them, readyto-eat fruit and vegetable products (RFVP) play the most important roles. In this paper, the recent advances in the applications of different technologies in the processing of RFVP to improve their freshness, quality and safety were summarized for the first time. It was shown that physical [low-temperature blanching, flash vacuumexpansion, ultra high-pressure treatment (UHPT), high-pressure high-temperature, hot air drying (HAD), plasma, vacuum freeze-drying, microwave freeze-drying, modified atmosphere packaging treatments and UV-C irradiation technologies], chemical (polyphenol and essential oil treatments), biological (bacteriocin and antimicrobial peptide treatments) and composite technologies (osmotic pre-treatment plus convection drying, infrared radiation heating plus HAD, ultrasound plus enzyme or disinfectant, UHPT plus beneficial microorganism as well as nisin plus radio frequency treatments) have been successfully utilized in the processing of RFVP (consisting of slices, chips, soups, salads and purees), while the sensory quality, nutrition value, microbial load and functional properties of products could be significantly improved by these technologies. Overall, our findings were meaningful for providing new insights into freshness, quality and safety improvement of RFVP.

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