Anotace:
The review mainly focused on ready-to-eat (RTE) fresh-cut fruits and vegetable (F&V) which are consumed raw or processed. In recent years, there has been growing evidence of consumption of minimally processed fruits and vegetable for the prevention of many chronic diseases. Some chemicals like chlorine, calcium chloride, etc., are used for sanitisation purpose in fruit and vegetable industry, but these chemicals form carcinogenic chlorinated compounds which have adverse human health impacts. Therefore, advanced alternative sanitisation techniques, processing methods and improved packaging materials may be implemented for ensuring safety and extending the shelf life of fresh-cut fruit and vegetable. Edible coating materials like methylcellulose, carrageenan and alginate are used for reduction of microbial load and preservation of fruit from the fruit and vegetable surface after harvesting. Some emerging alternative methods such as irradiation, high-pressure processing, power ultrasound, cold plasma and limitations of chemical methods have also been reported in this review for maintaining the quality and prevention of spoilage to a greater extent. The review also covers some post-harvest processing steps such as washing, sanitation, cutting and dipping treatments used for processing of fruits and vegetable. The information presented in this manuscript would be highly beneficial and effective for preservation, sensorial and nutritional quality of fresh-cut fruit and vegetable.