From field to fresh-cut: Cutting-edge preservation approaches for quality and safety optimization in beetroot

The increasing consumer demand for fruits and vegetables highlights the importance of innovative technologies to ensure food quality and safety. Among them, beetroot stands out as a highly nutritious vegetable rich in bioactive compounds such as betalains. When marketed as minimally processed products, beetroots offer significant health benefits due to the presence of bioactive compounds as betalains, nitrates, dietary fibers, minerals, and vitamins but face challenges related to preserving sensory, microbiological, and biochemical qualities due to physiological changes induced by processing steps such as cutting, sanitation, and packaging. To ensure shelf stability and high product quality, environmentally sustainable technologies are essential; these include non-thermal methods such as pulsed light, ultraviolet radiation, ultrasound, and ozone, which effectively reduce microbial loads without compromising sensory or nutritional attributes. Additionally, chemical agents like organic acids and peracids prove effective, especially when used in combined, optimized treatments. The selection of active and intelligent packaging materials, including biopolymers derived from renewable sources, as well as modified atmosphere systems, provides functional barriers against enzymatic browning, bioactive compound degradation, and external contamination. This review highlights innovative preservation strategies aimed at enhancing the quality, safety, and added value of minimally processed beetroot, ensuring product integrity throughout the entire supply chain.