Enhancing the safety and quality of fresh and processed fruit and vegetables: types of antimicrobials

Abstract

In the last two decades, food scientists have advanced the development of new technologies for preservation of fresh and processed fruits and vegetables. The scientific achievements in this area are driven by increased consumption of these products and increasing consumer demand for fresh, safe, healthy, and natural products. This chapter describes the use of natural antimicrobials as an alternative to synthetic disinfectants to assure safety, preserve quality, and extend the shelf life of fruits and vegetables.