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A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables

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Abstract

The sudden outbreak of the COVID-19 pandemic made people around the world more concerned about health and food safety. As a part of healthy diets, consumption of fruits and vegetables is essential to build strong immunity against various chronic diseases. However, contamination of fruits and vegetables may occur from farm to fork in the food supply chain process, thus affecting their post-harvest quality. Various disinfection technologies have been developed to prevent foodborne outbreaks caused by the consumption of unsafe food. This comprehensive review delves into the fundamental principles of physical, chemical, and novel treatments and their impact on the quality and shelf life of a wide range of fruits and vegetables. Chemical treatments such as chlorine dioxide, ozone, electrolyzed water, high-pressure carbon dioxide, and organic acids, as well as physical treatments, such as hot water blanching, steam blanching, and microwave blanching, have been discussed. Moreover, novel treatments such as cold plasma, UV light, pulsed electric field, and high hydrostatic pressure have also been explored. These treatments can be tailored to specific fruits and vegetables and integrated into food safety protocols to reduce the risk of foodborne outbreaks and improve the shelf life of these products.

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Acknowledgements

The authors highly acknowledge the Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management and Graphic Era (Deemed to be University) for providing necessary facilities.

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  1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, HR, 131028, India

    Akuleti Saikumar & Anupama Singh

  2. Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, 248002, India

    Ankita Dobhal, Shubhangi Arora & Sanjay Kumar

  3. Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, 202001, India

    Pir Mohammad Junaid

  4. Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, 784028, India

    Laxmikant S. Badwaik

Authors
  1. Akuleti Saikumar
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  2. Anupama Singh
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  3. Ankita Dobhal
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  4. Shubhangi Arora
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  5. Pir Mohammad Junaid
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  6. Laxmikant S. Badwaik
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  7. Sanjay Kumar
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Contributions

AS: conceptualization, data curation, methodology, validation, writing original draft. AS: conceptualization, data curation, methodology. AD: reviewing, editing, and draft preparation. SA: methodology, reviewing, editing, and draft preparation. PMJ: reviewing, editing. LSB: data curation, writing, reviewing, and editing. SK: reviewing, editing, and validation. All authors read and approved the final manuscript.

Corresponding author

Correspondence to Sanjay Kumar.

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Saikumar, A., Singh, A., Dobhal, A. et al. A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables. Syst Microbiol and Biomanuf 4, 575–597 (2024). https://doi.org/10.1007/s43393-023-00217-9

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  • DOI: https://doi.org/10.1007/s43393-023-00217-9

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