ABSTRACT
A non-thermal processing technology known as high pressure processing is proven to have great potential in food preservation, while keeping the food chemistry essentially intact. High pressure processing (HPP) employs intense pressure to inactivate pathogenic and spoilage microorganisms as well as enzymes. In High Pressure Carbon Dioxide for a certain amount of time in a batch, semi-batch, the food is in contact with supercritical CO2. Pulsed Electric Field involves the discharge of high voltage electric pulses into the food product, which is placed between two electrodes for a few microseconds. An external electric field is used to exceed a critical trans-membrane potential of 1V. Cold plasma is thought to be an effective alternative to thermally based microbial inactivation methods having comparable microbial inactivation properties against major pathogens while having little or no effect on product's nutritional or other quality. Ozonation emerged as a potential anti-senescence measure having a vital role in lowering the post-harvest physiology of fresh-cut fruits and vegetables.
