Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables
Roji Waghmare,
Manoj Kumar,
Baohong Zhang,
Rahul Yadav,
Ajinath Dukare,
Radha,
Deepak Chandran,
Pratik Nayi,
Muzaffar Hasan,
Sangram Dhumal,
Trupti Dharmarao,
Tanu Malik,
Ruprekha Sarma,
Saurjaynee Biswas,
Jose M. Lorenzo
Affiliations
Roji Waghmare
Food Science and Technology, School of Biotechnology and Bioinformatics, D Y Patil University, Navi Mumbai, India; Corresponding authors.
Manoj Kumar
Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai 400019, India; Corresponding authors.
Baohong Zhang
Department of Biology, East Carolina University, Greenville, NC 27858, USA
Rahul Yadav
ICAR - Directorate of Floricultural Research, Pune, India
Ajinath Dukare
Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai 400019, India
Radha
School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
Deepak Chandran
Department of Animal Husbandry, Government of Kerala, Palakkad, Kerala, 679335, India
Pratik Nayi
Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat, 389001, India
Muzaffar Hasan
Agro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India
Sangram Dhumal
Division of Horticulture, RCSM College of Agriculture, Kolhapur, Maharashtra 416004, India
Trupti Dharmarao
Thadomal Shahani Engineering College, Mumbai, Maharashtra 400050, India
Tanu Malik
Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
Ruprekha Sarma
Vellore Institute of Technology University, Vellore Campus, Tiruvalam Rd, Katpadi, Vellore, Tamil Nadu, India
Saurjaynee Biswas
National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
Jose M. Lorenzo
Centro Tecnológico de la Carne de Galicia, rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables. The short-duration light pulses, ranging from 1 to 20 flashes per second with an energy density of about 0.01–50 Jcm−2, ensure the killing of several disease-causing microorganisms by causing minimal impact on the quality parameters in fruits and vegetables. This technology enhances safety and extends shelf-life period of fruits and vegetables. Furthermore, PL decreases or inhibits the harmful effect of conventional techniques on nutritional components. The review discusses recent research on PL's influence on nutritional and physicochemical parameters and its potential applications for extending the shelf life of fruits and vegetables. This PL technology can be successfully employed alone or in combination with other techniques for enhancing fresh produce life. PL is considered a safe, eco-friendly and non-thermal technique for shelf-life extension. For this review article, keywords such as pulsed light, fruits and vegetables, microbial safety and shelf life were selected and most relevant papers were cited. Thus, the present review article, supported by 70 references, highlights the novel potential of PL treatment and its diverse applications in the fruit and vegetable sector.
