CONTEMPORARY INNOVATION IN SUSTAINABLE FRUIT AND VEGETABLE PROCESSING: REVIEW

Abstract

The food industry is facing significant changes aimed at achieving sustainable development. High levels of postharvest losses, reaching 40% for fruits and vegetables, require the implementation of effective solutions to reduce environmental impact. The objective of this study is to analyze the latest innovations in sustainable postharvest processing aimed at improving product quality, extending shelf life, and reducing waste. A scientific search of scientific databases and an analysis of publications for the period 2020-2026 were conducted. The study covers advances in non-thermal and minimal processing, as well as environmentally friendly packaging solutions. Innovative technologies such as ultrasound, pulsed electric fields, and edible coatings have proven effective in preserving nutrien