In recent decades, fresh fruits and vegetables have drawn far greater attention

from throughout the world. The fresh-cut fruit and vegetable industry is in searching

need of new and improved technologies for shelf life extension due to consumer

awareness of the sensory and nutritional qualities of fresh-cut fruits and vegetables as

well as the serious health concerns caused by foodborne outbreaks caused by improper

handling or preservation of fresh-cut fruits and vegetables. (Liang et al., 2017)

According to Tzortzakis and Chrysargyris (2016), vegetables and fruits have long

been regarded as nutritious and nutrient-dense foods, with both a noteworthy increase

in consumption and a higher prevalence of foodborne diseases linked with fresh

produce. Current sanitation disinfectants do not effectively eliminate typical spoilage

bacteria as well as potentially hazardous human infections. Alternative and effective

disinfectants are being sought, with ozone emerging as a feasible alternative to existing

disinfectants. Despite the high commercial interest in ozone, various discrepancies

about its efficiency can be found in the literature, and further study is needed to

investigate its potential applicability as a sanitizer in the food sector.

In the article written by Hassan et al. (2018), fruits and vegetables lose quality

due to high water and nutritional content, which may be attributed to several biological

processes such as respiration, metabolic changes, and transpiration. These processes,

which cause nutritional, functional, and sensory losses (off-flavor), can be prevented in

fruits and vegetables during postharvest storage. Therefore, it would be beneficial to

extend the supply time for fruits and vegetables while still preserving their quality.

From the work of Pace and Cefola (2021), research aims to maintain the

freshness of fruits and vegetables until consumption. Inappropriate use of postharvest

technologies can lead to quality losses within the cold chain. Proper postharvest

preservation techniques are crucial to prevent microbiological deterioration, especially

when shipping to distant markets. Modern supply chains have advanced preservation

technologies that enhance fresh goods while preserving their primary quality and

nutritional qualities at every stage of the process. The issue highlights the impact of new

packaging, postharvest operations, and treatments on quality preservation through five

original research and two thorough reviews.

Osmotic dehydration is a popular method for preserving fresh fruits and

vegetables, as it reduces decay, produces intermediate moisture products, and is less

energy-intensive than other drying methods. The method enhances the nutritional value

and sensory appeal of food goods. Variables like osmotic agent, duration, temperature,

solute concentration, solution to sample ratio, agitation, and material shape can affect

osmotic dehydration. It has been combined with other techniques like vacuum, gamma
irradiation, ultrasound, high hydrostatic pressure, centrifugal force, and pulsed high

electric field to improve results and shorten drying times. The paper examines various

osmotic dehydration methods and their use in the food processing industry. (Ahmed et

al., 2016)

Kahramanoğlu et al. (2020) said that food production and preservation are crucial

for sustainable and food security. However, improper or excessive use of agrochemicals

can raise concerns about food safety. To ensure food security and safety, science

should research and make safety techniques available to the public. Biomaterials are a

promising and secure substitute for agrochemicals. The article aims to highlight the

importance, benefits, drawbacks, mechanism of action, and successful application of

biomaterials in fruit preservation. Biomaterials will play a significant role in fruit

preservation's safety in the future.

The article written by Bose et al. (2021), fruit postharvest management can lead

to significant financial losses and increased hunger, malnutrition, and poverty. Various

postharvest technologies and synthetic chemical treatments have been used globally to

minimize losses, but some have raised concerns about human health and the

environment. Oligosaccharides, which have numerous health benefits and potential

applications in agriculture, have gained interest due to their potential to enhance

postharvest preservation and shelf life. These treatments slow down cell wall

breakdown, enhance antioxidant activity, and regulate hormone production. The article

discusses recent studies on the effects of oligosaccharides on fruit preservation and

their mechanisms for postponing fruit ripening and senescence during storage. Future

research should focus on oligosaccharide applications for fruit postharvest preservation.

The article explores the use of nanotechnology in extending shelf life of harvested

fruits and vegetables. Traditional methods have drawbacks like high manufacturing

costs and short shelf lives. Data analysis is used to explain the fundamental ideas and

contemporary implementations of these techniques. The article suggests further

research using nano-zinc dioxide and silver nanoparticles, with integrated preservation

techniques and intelligent labeling systems as the main focus. Future research should

consider technological optimization, legal considerations, safety issues, modeling

studies, and cost-benefit assessments. (Li et al., 2019)

According to Sagar et al. (2018), fruits and vegetables are the most consumed

horticulture crops due to their health-promoting chemicals and nutritional content.

However, there is growing concern about large losses and waste in the fresh and

processing industries. Fruits and vegetables have the biggest losses and waste,

potentially reaching up to 60%, according to the Food and Agriculture Organization of

the United Nations (FAO). By-products, including rind, seed, and pomace, are rich in

bioactive substances like vitamins, lipids, dietary fibers, carotenoids, and polyphenols,

which are used in various sectors. Sustainable development relies on producing

bioactive components from waste.

In the article written by Ganesh et al. (2022), Over 42% of all food waste is made

up of fruits and vegetables, which constitute a major worldwide commodity. Food waste

has grown as a result of an imbalance in demand brought on by population growth and

technology improvements. More studies are required to assess the effects on the

economy and environment, even if source reduction and recycling have shown

encouraging outcomes. Fruit and vegetable waste can be used to create value-added

products through briquetting, enzymatic degradation, adsorption, and waste to energy

conversion, among other traditional and newer methods covered in this article.

Emerging prospects in packaging, flavoring agents, waste-induced nanoparticles, and

nutraceuticals are also discussed. With regard to fruit and vegetable valorization, the

evaluation attempts to assess the most effective waste management strategies.

It has been discovered that Clostridium strain BOH3 uses fruit waste as

substrates to create hydrogen from agro-residue-based medium. After a 24-hour period,

the strain can ferment fruit waste hydrolysates following wet heat treatment or
microwave treatment, generating hydrogen at a rate of 2526-3118 ml/l. Alternatively, it

may be grown straight into heterogeneous media supplemented with fruit waste, and

after 60 hours, it will produce a high amount of hydrogen (10720 ± 137 ml/l). The strain

is a promising bioprocessing method for producing biohydrogen from fruit waste since it

can also excrete different enzymes from the waste product. (Mahato et al., 2020)

As cited by Sridhar et al. (2020), food waste is a significant environmental,

economic, and public health issue due to population growth and resource depletion.

Techniques like thermal, electrical, chemical, and radiation are used to preserve food,

reducing microorganisms and moisture. Advanced techniques focus on spices, drinks,

fruits, and vegetables, reducing pathogens with electrothermal, freezing, and pulsed

electric field techniques, and enhancing nutritional and physicochemical qualities.

Ozone treatment and ultrasound technologies are also beneficial for heat-sensitive

foods. The topic of food preservation and nanotechnology.

According to Bisht et al. (2020), India, a major fruit producer, processes only

1.8% of its total production, and improper waste management can cause environmental

contamination and direct losses. Fruit processing enterprises worldwide face the

challenge of using waste by-products, which are rich in useful chemicals and can be

used in various sectors. These by-products contain antioxidants and antibacterial

properties, which can help protect against illnesses caused by harmful microorganisms.

To offset power requirements in the industrial sector, industrial fruit waste is used to

produce biogas. Countries must use minimal waste technologies in their agribusinesses

and research to develop healthy food formulations and identify bioactive components in

fruit residues.

Cheok et al. (2016) said that the rapid growth of the world's population has led to

increased food consumption, making it challenging for food makers to maximize

available resources. Research is now focusing on recovering health-promoting bioactive

chemicals from fruit wastes to reduce waste and meet public demand for phenolic

compounds, which are believed to have preventive properties against chronic illnesses.

The review focuses on tropical fruit wastes, specifically durian, mangosteen, rambutan,

papaya, passion fruit, dragon fruit, and pineapple. The food industry uses these

bioactive substances to develop new, healthy food items. The material aims to stimulate

new research and encourage producers of food processing equipment to reduce waste

as a standard practice in today's industry.

Climate change and food security are impacted by food waste, with fruits and

vegetables being a significant portion of this waste. These wastes contain beneficial

bioactive compounds with health-promoting properties, such as anti-inflammatory, anti-

tumor, and antioxidant properties. Green extraction techniques, or non-conventional

methods, are being explored to extract bioactive components from fruit and vegetable

waste. These methods offer larger yields, fewer solvents, and faster extraction times,

making them suitable for use in the food, pharmaceutical, and cosmetic industries. The

latter focuses on improving food quality. (García & Raghavan, 2021)