Emerging Technologies for Prolonging Fresh-Cut Fruits’ Quality and Safety during Storage

Rey David Iturralde-García, Francisco Javier Cinco-Moroyoqui, Oliviert Martínez-Cruz, Saúl Ruiz-Cruz, Francisco Javier Wong-Corral, Jesús Borboa-Flores, Yaeel Isbeth Cornejo-Ramírez, Ariadna Thalia Bernal-Mercado*, Carmen Lizette Del-Toro-Sánchez*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

19 Scopus citations


Fresh-cut fruits have been in great demand by consumers owing to the convenience of buying them in shopping centers as ready-to-eat products, and various advantages, such as the fact that they are healthy and fresh products. However, their shelf lives are brief due to their physiological changes and maturation. Therefore, this review includes information from the physicochemical, microbiological, nutritional, and sensory points of view on the deterioration mechanisms of fresh-cut fruits. In addition, updated information is presented on the different emerging technologies, such as active packaging (edible films, coatings, and modified atmospheres), natural preservatives (antioxidants and antimicrobials), and physical treatments (high hydrostatic pressure, UV-C radiation, and ozone). The benefits and disadvantages of each of these technologies and the ease of their applications are discussed. Having alternatives to preserve fresh-cut fruit is essential both for the consumer and the merchant, since the consumer could then obtain a high-quality product maintaining all its properties without causing any damage, and the merchant would receive economic benefits by having more time to sell the product.

Original languageEnglish
Article number731
Issue number8
StatePublished - Aug 2022

Bibliographical note

Publisher Copyright:
© 2022 by the authors.


  • UV-C
  • edible coating and films
  • high hydrostatic pressure
  • microbial quality
  • modified atmospheres
  • natural antimicrobials
  • natural antioxidants
  • ozone
  • sensory quality


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