The Potential of Pulsed Electric Field in the Postharvest Process of Fruit and Vegetables: A Comprehensive Perspective

Pulsed electric field (PEF) is a novel non-thermal treatment for quality retention of fruits and vegetables (F&V) during postharvest processing. PEF helps to microbial control and retain several attributes such as the physical and chemical of F&V. This review outlines requirements and advances in electrical systems applied in PEF for F&V. In addition, it reviews the effect of PEF application on antioxidant activity, color, texture, weight loss, and other chemical properties affecting the shelf life of F&V. Attention is also drawn to the applicability of PEF technology as a pretreatment to assist design in the case of the emergence of sustainable bio-refineries based on F&V. PEF pretreatment enhances the extraction of valuable bioactive compounds and maintains quality characteristics of F&V which include color, phytochemicals, antioxidant capacity, proteins, volatile compounds, and sensory attributes. Furthermore, the current study highlights that electroporation of the cell membrane by PEF treatment enhances mass transfer during the drying and moisture loss processes of F&V. In this context, the extraordinary rapidity of treatment applications leads to considerable reductions in processing time and total energy consumption concerning traditional methods. The adaptability and scalability of PEF secure its application in sizes varying from small-scale operations driven by supermarket demand up to food units. However, PEF has limitations in the postharvest process of F&V due to its potential for the high energy costs associated with the technology. In addition, PEF cannot guarantee the inactivation of all microorganisms, particularly the spores and certain resilient bacterial strains that cause microbial regrowth on storage. Overall, this technology can further increase the yield obtained from extraction and extend shelf life, which is essential for processing facilities and consumers’ benefit.