文献类型： 外文期刊
作者： Faisal, Muhammad 1 ; Arshad, Naeem 2 ; Wang, Hui 1 ; Li, Chengcheng 3 ; Ma, Jinju 4 ; Kong, Xiaoxue 2 ; Luo, Haibo 2 ; Yu, Lijuan 1 ;
作者机构： 1.Yunnan Acad Agr Sci, Agroprod Proc Res Inst, Kunming 650221, Peoples R China
2.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Peoples R China
3.Nanjing Forestry Univ, Int Innovat Ctr Forest Chem & Mat, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China
4.Chinese Acad Forestry, Inst Highland Forest Sci, Kunming 650233, Peoples R China
关键词： fresh-cut produce; quality deterioration; microbial contamination; nutrient loss; modern preservation technologies
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 16 期
页码：
收录情况： SCI
摘要： Rapid economic growth and changing consumer patterns have made fresh-cut fruits and vegetables household staples because of their high nutritional value, their role in reducing the risk of illnesses and other health problems, and convenience. However, fresh-cut produce is susceptible to the rapid deterioration of sensory quality, nutrient loss, foodborne pathogens contamination, and spoilage caused by microbial growth, which can lead to consumer health risks. Thus, there is an urgent need to improve preservation methods, to increase the shelf life of fresh-cut produce. This review examines the primary mechanisms underlying quality deterioration in fresh-cut produce and critically evaluates emerging preservation technologies including physical, chemical, and biopreservation for their efficacy in reducing microbial growth while maintaining product quality. This paper also discusses key gaps and proposes future research directions to improve preservation methods, extend shelf life, and ensure the safety of fresh-cut produce.
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