Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques – Recent Updates and Future Scope – An Overview

Abstract

Appropriate use of currently available food processing and preservation techniques in a sustainable way is the need of the hour. Strawberry fruits have gained popularity worldwide for their unique taste, aroma and mouthfeel, and earn huge foreign exchequer for the growing region. Owing to higher perishability and shorter shelf life, freshly harvested strawberries need to be preserved instantaneously. There are many challenges concerning the safety and quality of strawberries which are faced during pre‐ and postharvest stages. In the present review, we are highlighting a few pros and cons of some of the available preservation technologies and how this can be used to preserve and extend the shelf life of freshly harvested strawberries. Practical Applications It is envisaged that providing details on the available techniques and identifying major gaps (on practical application) of these techniques can benefit the farming community, consumers and the dependent industry.

Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice

“…Thermal pasteurization technologies, especially a high temperature‐short time (HTST) treatment, is very effective to inactivate different microorganisms along with enzymes in juices, but HTST can cause some undesirable quality degradation, that is, appearance, texture, color, and flavor (Xu et al, ). The demands for minimally processed foods with high‐quality properties have led to design alternative nonthermal methods with a minimal change (Bhat & Stamminger, ; Roobab, Aadil, Madni, & Bekhit, ). In nonthermal techniques, ultrasound (US) and high‐pressure homogenization (HPH) were applied to improve the quality of various juices, that is, US‐treated grapefruit juice (Aadil, Zeng, Abbasi, et al, ) and HPH‐treated strawberry juice (Karacam, Sahin, & Oztop, ).…”

“…Thermal pasteurization technologies, especially a high temperatureshort time (HTST) treatment, is very effective to inactivate different microorganisms along with enzymes in juices, but HTST can cause some undesirable quality degradation, that is, appearance, texture, color, and flavor (Xu et al, 2018). The demands for minimally processed foods with high-quality properties have led to design alternative nonthermal methods with a minimal change (Bhat & Stamminger, 2015;Roobab, Aadil, Madni, & Bekhit, 2018).…”

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

“…Vegetable and fruit juices are traditionally preserved by thermal processing. However, recent consumer demands for safe and minimally processed foods with high‐quality attributes have encouraged food industry and scientific researchers to design alternative nonthermal technologies to produce foods with a minimum of changes induced by the technologies themselves (Bhat and Stamminger ; Jiménez‐Sánchez and others ). Although nonthermal treatment seems less detrimental than the thermal ones, the effects are strongly dependent on the food matrix (Alves Filho and others ).…”

Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage

“…Many preservation techniques such as refrigeration, heat treatment, and modified or controlled atmosphere have been applied to increase strawberry shelf life [3]. Most physical treatments have showed potential negative effects on nutritional and flavor components in this fruit [4]. Therefore, it is necessary to explore and utilize new techniques for maintaining postharvest strawberry fruit quality.…”