Abstract:

Due to freshness, healthy, hygiene and convenience, fresh-cut fruits and vegetables have been gained extensive attentions in developed countries. However, cleaning, peeling and cutting processes also can result in the quick loss of quality, the acceleration of biological reactions, microorganism contamination and the shorten of shelf-life for fresh-cut fruits and vegetables. This article describes the reasons for the decline of quality of fresh-cut fruits and vegetables, and reviews current advances in preservation technologies such as physical, chemical, biological and combinatorial preservation technologies for fresh-cut fruits and vegetables, which will provide the further understanding of current problems and guidance of future research directions.

Key words: fresh-cut fruits and vegetables, quality, shelf-life, preservation technology, advances