Sustainable Innovations in Fruit and Vegetable Preservation: towards a Synergy of Technologies for Optimal Quality
Nkounkou Maryam
National Polytechnique High School, Marien Ngouabi University, P.O. Box 69, Brazzaville, Republic of the Congo.
Mikolo Bertin
*
National Polytechnique High School, Marien Ngouabi University, P.O. Box 69, Brazzaville, Republic of the Congo.
Nzikou Jean Mathurin
National Polytechnique High School, Marien Ngouabi University, P.O. Box 69, Brazzaville, Republic of the Congo.
*Author to whom correspondence should be addressed.
Abstract
The preservation of fruits and vegetables is essential to reduce post-harvest losses, maintain nutritional quality, and ensure food security, especially in regions with limited access to modern infrastructure. This review aims to evaluate Integrated Preservation Processes (IPPs), innovative methods that combine complementary techniques to enhance shelf life while preserving sensory and nutritional properties. Through an analysis of recent studies, the review examines the mechanisms, performance, and advantages of IPPs compared to conventional methods. Key findings show that combinations such as Modified Atmosphere Packaging with gentle thermal treatments or edible coatings significantly improve preservation outcomes. The review concludes that IPPs offer promising sustainable solutions for the food supply chain by optimizing product quality and safety.
Keywords: Integrated conservation, fruits, vegetables, barrier technology, edible coatings, high-pressure treatment, food safety, post-harvest losses