Application of Hurdles for Extending the Shelf Life of Fresh Fruits (original) (raw)

Fruits, when harvested have high moisture content and higher water activity that provides suitable ground for the growth of microorganisms. In addition, the biochemical and metabolic processes do not cease; though the fruit have left their parent plants. The processes such as respiration, senescence, and conversion of starch etc. contribute to the degradation process. Therefore, preservation of these fresh fruits becomes the top most priority for the producers, dealers and vendors. More than 100 methods are followed worldwide for preservation of different kinds and forms of foods. Most of these technologies aim at controlling the microbial growth for food safety, simultaneously altering the composition, colour, and taste of the produce. The likeness and public awareness for consumption of minimally processed or fresh like food has brought the concept of hurdle technology. The technology initially applied to meat preservation, has evolved into preservation of minimally processed foods, processed foods etc. This involves combination of two or more methods that act synergistically, like application of chlorine, ozone, chemical, ultrasound, hyperbaric pressure, active packaging/MAP, edible coating, electromagnetic waves in moderate doses and storage at suboptimal temperature and humidity, causing least damage to the quality parameters, thereby extending the shelf life of fresh fruits.