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ABSTRACT
Fresh fruits and vegetables are important parts of the human diet. The consumer demand for fruits and vegetables is increasing due to their rich nutritional value, appealing taste, and healthy perception. However, due to their highly perishable nature, appropriate preservation technologies must be developed to meet the consumer’s demand for healthy, additive-free, microbiologically safe, and high quality fresh fruits and vegetables. The preservation technologies based on modification or control of pressure alters the normal atmospheric pressure of the preservation environment. The materials to be preserved are subjected to either very high or low pressure to extend their shelf life. The mechanism, advantages, and limitations of pressure modification-based preservation methods such as high hydrostatic pressure, hyperbaric treatment, vacuum cooling, hypobaric storage, and vacuum packaging focusing on their applicability to fresh fruits and vegetables have been reviewed. This review suggests that these technologies have potential to extend the shelf life and achieve a better preservation of the quality of fresh fruits and vegetables.
Funding
We acknowledge the financial support provided to us by the China National Natural Science Foundation (Contract No. 21176104), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051), Zhejiang Province (China) International Cooperation Project (Contract No. 2015C34012), and Ningbo (China) International Cooperation Project (Contract No. 2014D10016). These grants enabled us to carry out this study.