Fresh-cut fruits preservation: current status and emerging technologies

In the last decades, food scientists have attempted to ensure microbiological stability and quality of fresh-cut fruits and several advances in scientific knowledge have been developed. This paper aims to supply information about some approaches recently proposed in literature to extend the shelf life and to minimize the risk of infection or intoxication associated with the consumption of these products. Published research on the use of emerging technologies is critically reviewed and opportunities for future research are explored.