INNOVATIVE PROCESSING TECHNOLOGIES FOR FRUITS AND VEGETABLES TECHNOLOGIES FOR FRUITS AND VEGETABLES

Dilnavoz Abduraximova; Kuchkar Giyasov

Authors

Dilnavoz Abduraximova Student Tashkent State Agrarian University
Kuchkar Giyasov Tashkent State Agrarian University

Keywords:

Fruits and vegetables, Processing technologies

Abstract

Fruits and vegetables are essential components of a healthy diet, yet their high perishability presents significant challenges in post-harvest management. This paper explores advanced processing technologies such as High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Cold Plasma Treatment, Microwave-Assisted Drying, and Smart Packaging. These innovations aim to enhance nutritional retention, extend shelf life, and ensure food safety while promoting sustainability. A comparative analysis highlights the benefits, limitations, and applications of these technologies. Emphasis is placed on overcoming current challenges and leveraging these methods for a more efficient and consumer-friendly processing industry.

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References

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