Research advance in preservation technologies and biological principles for fresh cut fruits

Fruit tissue is heavily damaged during fresh-cut processing, which induces a series of physiological disorders such as softening, browning and microbial infection. Rapid deterioration and short shelf-life are the major hurdle to the commercial marketing of fresh-cut fruit. This paper introduces physiological and biochemical characteristics and summarizes key biotechnologies for fresh-cut processed fruit to provide practical and theoretical basis for the development of fresh-cut fruit industry.