Research progress in the preservation and packaging of fruits and vegetables: From traditional methods to innovative technologies

Abstract

Background

Fruits and vegetables are highly vulnerable to quality deterioration and spoilage due to physiological changes, enzymatic reactions, and microbial growth. Ensuring their freshness and nutritional value throughout the supply chain is crucial but challenging.

Scope and Approach

This review provides an extensive overview of research progress in the preservation and packaging of fresh fruits and vegetables. It highlights the limitations of traditional packaging methods and emphasizes the need for more sustainable alternatives. Various modern packaging technologies, such as edible films, antimicrobial agent coatings, modified atmospheric packaging, and active and intelligent packaging, are explored for their potential to improve produce quality, reduce food waste, and introduce renewable and biodegradable packaging materials. The smart packaging, aiming to communicate both product quality and environmental context, is introduced as a promising approach for the future of fruit and vegetable packaging.

Key Findings and Conclusions

The review underscores the crucial role of packaging in the global food supply chain and its potential to significantly reduce food waste. Various traditional packaging materials, including wood, corrugated fiberboard, bamboo, jute, polyethylene, high-density polyethylene, polypropylene, and paper, are discussed, alongside different packaging methods like flexible packaging, molded pulp packaging, rigid packaging, ice packaging, clamshell packaging, and cardboard packaging. This review has practical guidance for the application and development of food preservation and packaging materials.