The market size of fresh and minimally-processed fruits and vegetables (MPFVs) have grown rapidly in the last years as a result of consumer attitudes change due to their increasing use in prepared mixed salad for fresh, healthy and convenient food. Handling and mechanical operations of cutting and peeling induce injures and release of on-site cellular contents which promote the growth of harmful microbes. Chlorine has been widely adopted in fresh and MPFVs disinfection in washing due to its low cost and high efficacy against a broad spectrum of microorganisms; but, continuous replenishment of chlorine into high organic wash water can promote the formation of suspected carcinogenic compounds. There is a real need to find new alternatives to chlorine to preserve MPFVs quality for longer time. Although several methods and chemicals can be used to achieve similar reduction of microorganism counts without the production of harmful compounds, nor compromising the quality of MPFVs produce, fewer amount of them have gained widespread acceptance by the food industry. The challenge of this work was to give an upgraded level of understanding for producers and retailers to underpin future research directions for a modern food industry in order to resolve existing issues that limit fresh-cut quality and shelf-life. This paper covers a comprehensive review to improve shelf-life and quality of MPFVs, from the traditional technologies toward the most promising advancements.

中文翻译：

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改善现代食品工业中新鲜和经过最少加工的水果和蔬菜的保质期和质量：从传统技术到最有希望的进步的全面批判性回顾。

近年来，由于对新鲜，健康和方便食品的混合沙拉中使用越来越多的消费者态度发生变化，新鲜和经过最少加工的水果和蔬菜（MPFV）的市场规模迅速增长。切割和剥皮的操作和机械操作会导致损伤和释放现场细胞内含物，从而促进有害微生物的生长。氯由于其低成本和对多种微生物的高功效而被广泛用于新鲜和MPFV的消毒中。但是，向高有机洗涤水中连续补充氯会促进可疑致癌化合物的形成。确实需要找到氯的新替代品，以长时间保持MPFV的质量。尽管可以使用几种方法和化学物质来实现类似的微生物数量减少而又不产生有害化合物，也不会损害MPFV的生产质量，但是食品工业已广泛接受了其中的少量方法和化学药品。这项工作面临的挑战是，使生产商和零售商提高理解水平，以支持现代食品工业的未来研究方向，以解决限制鲜切质量和保质期的现有问题。本文涵盖了从传统技术到最有希望的进步的，旨在改善MPFV保质期和质量的全面综述。它们中很少有被食品工业广泛接受的。这项工作面临的挑战是，使生产商和零售商提高理解水平，以支持现代食品工业的未来研究方向，以解决限制鲜切质量和保质期的现有问题。本文涵盖了从传统技术到最有希望的进步的，旨在改善MPFV保质期和质量的全面综述。它们中很少有被食品工业广泛接受的。这项工作面临的挑战是，使生产商和零售商提高理解水平，以支持现代食品工业的未来研究方向，以解决限制鲜切质量和保质期的现有问题。本文涵盖了从传统技术到最有希望的进步，以改善MPFV的保质期和质量的全面综述。