USE OF MODERN PROCESSING TECHNOLOGIES TO INCREASE THE STORAGE LIFE OF FRUIT AND VEGETABLES. REVIEW OF THE SUBJECT FIELD
AQZOQO
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2024.01.013Keywords:
processing, antimicrobial substances, high hydrostatic pressure, ohmic heating, ultrasound, electromagnetic pulses, shelf life.Abstract
Heat treatment, freezing, drying, packaging under aseptic conditions and treatment with antimicrobial agents are the main ways to preserve fruits and vegetables. At the same time, the canning methods used can have a negative impact on the quality of vegetables and fruits, so scientists are constantly searching and developing new technologies for processing raw materials that can ensure not only the safety of products, but also preserve their quality and nutritional value as much as possible. The purpose of the article is to review existing modern technologies for processing fruits and vegetables, their advantages and disadvantages, as well as prospects for industrial implementation in order to increase the shelf life of fruits and vegetables.
The review includes articles in English and Russian. The search for foreign scientific literature in English on this topic was carried out in the bibliographic databases Scopus and Web of Science. To select scientific articles in Russian, we conducted a search using keywords in the “Scientific Electronic Library eLIBRARY.RU”.
Preserving the quality and nutritional value of the product itself, ensuring its microbiological safety and increasing shelf life are the main goals of food industry enterprises. Traditional methods of food preservation used in industrial production are thermal processing methods. Research conducted over more than two decades is aimed at developing effective technologies that guarantee not only food safety, but also improve their quality (improved appearance, preserve nutritional value, etc.), increase shelf life and reduce production costs. These technologies are known as "emerging technologies". Examples of these include the use of high hydrostatic pressure, electromagnetic pulses, ohmic heating, cold plasma, the use of ultraviolet disinfection, ozonation, and smart packaging.
Modern processing technologies have both many advantages and some significant limitations that do not allow these processing methods to be used effectively in industrial settings. The presented review can serve as material for other authors and researchers who carry out scientific developments in this direction. The results of this article may be useful to food industry specialists when choosing and implementing technology for processing fruits and vegetables
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