Non-traditional preservation alternatives for fruit and vegetable products: Overview, technological constraints

Yıl 2025, Sayı: Advanced Online Publication, 22 - 38

Elif Çelen , Elif Savaş

https://doi.org/10.25092/baunfbed.1659715

Öz

The shelf life of many fresh cut or processed fruit and vegetable products is closely related to the quality of the raw materials. Furthermore, disinfection of fruits and vegetables is critical to ensuring food safety and extending shelf life. Ozone, ultraviolet [UV] light, ultrasound and chlorine applications, which emerged as alternatives to traditional approaches, offer significant advantages in inactivating microorganisms and preserving food quality. These modern techniques have many advantages when used alone or together, but they also have application limitations. At the same time, modern methods offer sustainable solutions and increase fooGd safety and quality. This study sheds light on the use and development of potential innovative disinfection approaches and technologies in the fruit and vegetable industry.

Anahtar Kelimeler

Fruit , vegetable , chlorine , UV , ozone , ultrasound

Meyve ve sebze ürünleri için geleneksel olmayan koruma alternatifleri: Genel bakış, teknolojik kısıtlamalar

Öz

Taze kesim veya işlenmiş pekçok meyve sebze ürününün raf ömrü hammadde kalitesi ile yakından ilişkilidir. Ayrıca meyve ve sebzelerin dezenfeksiyonu, gıda güvenliğinin sağlanması ve raf ömrünün uzatılması açısından kritik bir öneme sahiptir. Uygulanan gelenekçi yaklaşımlara alternatif olarak ortaya çıkan ozon, ultraviyole [UV] ışık, ultrason ve klor uygulamaları, mikroorganizma inaktivasyonu ve gıda kalitesinin korunmasında kayda değer kolaylıklar sunmaktadır. Bu modern teknikler tek başına ya da birlikte kullanıldıklarında pek çok avantaja sahip olmakla birlikte uygulama kısıtları da bulunmaktadır. Aynı zamanda modern yöntemler, sürdürülebilir çözümler sunmakta ve gıda güvenliği ile kaliteyi artırmaktadır. Bu çalışmanın, potansiyel yenilikçi dezenfeksiyon yaklaşımlarının ve teknolojilerin meyve ve sebze endüstrisinde kullanımı ve gelişimine ışık tutacağı düşünülmektedir.

Anahtar Kelimeler

Meyve , sebze , klor , UV , ozon , ultrason

Etik Beyan

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Destekleyen Kurum

This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors.

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