Mild intervention technologies for increasing shelf life and/or safety of fresh fruits: Opportunity and challenge

Abstract

This presentation will discuss the application of some mild stressors (ozone, PL,and UV-C, among others), used in a hurdle approach, for improving the shelf lifeand safety of fruits and fruit products. The impact on microbiota, structure, andquality factors will be analyzed. Some tools for preservation technology design will be also highlighted, evidencing opportunities and future challenges.