Abstract: Fresh-cut apples are favored by consumers due to their freshness and convenience. However, mechanical damage during the processing of fresh-cut apples will destroy the structure of apple tissue, rendering it prone to browning, softening, rotting and other issues. Yet traditional chemical preservation methods have been unable to meet the desire of consumers for safe and high quality food products. In contrast, physical methods have been extensively used in the preservation of fruits and vegetables due to their easiness to control, high efficiency and good safety. This article reviews the application of photoelectric methods, high-pressure technology, modified atmosphere packaging, temperature control and other physical techniques for maintaining the storage quality of fresh cut apples. The possible mechanisms underlying these preservation technologies are elucidated with respect to enzyme inactivation, enzymatic browning inhibition and microbial inactivation. The storage quality of fresh-cut apples will be ensured with the development and application of these technologies.

Key words: fresh-cut apples, physical methods, photoelectric methods, high-pressure technology, modified atmosphere storage packaging, temperature control, storage and preservation