Dear Jose, light technologies (e.g. UV and pulsed light) are efficient and promising technologies for the fresh fruit and vegetables, as well as ozone, cold plasma. Ultrasound and pulsed electric field are less applied. 

Active packaging, modified atmosphere packaging and intelligent packaging. The alternatives cited by Alexandra are also well displayed, will depend on the feedstock in use.

Dear José,

I agree with my colleagues.

If you keep the quality of water (when washing, of course) as long as possible (especially from a biological point of view), the self-life of your product will be longer. In this case, from my experience, ultrasonication and UV treatments (when applied to water, not to the product directly) are suitable.

Concerning chemical preservation (such as chlorine or the mentioned ones above by Adil), many scientists tend to replace some of them (especially chlorine) with natural antioxidants/antimicrobial compounds, such as essential oils. However, they contribute to change surface colour (for example, due to browning in minimally-processed fruits). There are a lot of laws about it (depending on the country), that explain the upper limits for fresh-cut industry.

Another important point is packaging. As Victor Hugo says, modified atmosphere packaging is really important. But you need to be careful and design your product (weight in the package, thickness of the film in use, etc.). To obtain the right modified atmosphere. And if you use active packaging, much better.

Greetings!

Hello,

I wrote a papper comparing new and "old" technologies about that subject.. I hope it helps.

Regards.

Hello José,

You can preserve fruits and vegetables by several methods. But these latter do not protect vitamin C which is the essential nutrient of these commodities.

Hello,

Emerging physical technologies to preserve fresh fruits or vegetables :

such as ozone based treatments, ultraviolet radiation, pulsed light...,

Novel packaging practices (modified atmosphere packaging), Hydrogen peroxide (H2O2), Organic acids, , Irradiation Gamma-ray,...

The combination of some of these methods, depending on the fruit or vegetable, gives good results.

Dear Jose

Dehydration techniques are best to preserve any food products, but the only drawback, it doesn't retain as fresh product and also degrade in Vitamin C.