Full
Outline
Fruits and vegetables are susceptible to quality deterioration during postharvest handling due to their ongoing respiration and physiological metabolism, as well as exogenous microbial contamination, resulting in considerable resource loss and environmental burden. While conventional heat-based preservation methods are widely used, they typically require high energy inputs and can compromise the sensory and nutritional attributes of the produce. As a result, a range of low-energy, environmentally benign non-thermal preservation technologies are increasingly being implemented for fruit and vegetable storage and transport. This review systematically summarized and compared the current applications and research progress of mainstream non-thermal preservation techniques encompassing chemical, biological and physical methods-for postharvest produce. It detailed the operational principles, specific use cases and relative merits of each approach, such as the cost-effectiveness of chemical preservatives, the natural origin of biological agents and the absence of residues in physical treatments. The discussion also objectively addressed the key limitations hindering industrial adoption, including potential chemical residues, the variable stability of biological formulations and the substantial capital investment for physical equipment. Furthermore, the review examined the shared biological mechanisms through which these technologies acted, such as modulating postharvest physiology, inducing host resistance, and suppressing enzymatic activity and microbial growth to better retain nutrients, delay ripening and senescence, and extend shelf life. This analysis aims to provide a theoretical foundation and prospective direction for future optimization, innovation and the development of integrated multi-technology strategies in non-thermal preservation.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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