ABSTRACT
The over production of fruits and vegetables require proper handling and processing to prevent them from being wasted. The overproduction is handled by redirecting to processing industries to convert the commodities into value-added products. Apple production and processing is carried out in many parts of the world. Traditional processing techniques are not cost effective and efficient. On the other hand, innovative processing techniques are efficient and eco-friendly. These techniques bring a negligible loss in nutritional, bioactive compounds as well as sensory attributes. The innovative processing technologies (PEF, HPP, microwave, ozonation, ohmic heating, ultrasonication) have a key role in ensuring the safety and extended shelf life of the processed products. The current chapter highlights the different innovative technologies, advances in the process of apple processing and process optimizations. Furthermore, it also discusses the impact of different processing technologies on the physicochemical and sensory characteristics of the product. The adoption of new and eco-friendly technologies is needed to have safe and nutrition apple-based products.
