Integrated preservation strategies and packaging for extended shelf life and food safety of fresh-cut pineapple

The minimal processing (MP) of pineapple stands out as an alternative for meeting the demand for fresh, safe, and ready-to-eat foods. However, peeling and cutting operations cause damage to the fruit's vegetable tissues, accelerate respiration, intensify enzymatic activity, and promote microbial growth, thereby reducing the product's shelf life. This review addresses the physicochemical and microbiological characteristics of pineapple and the mechanisms involved in its deterioration, such as browning, texture changes, and the growth of undesirable microorganisms. To manage these changes, conservation strategies applied for fresh-cut pineapple are discussed, with an emphasis on non-thermal technologies, such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound, ozone treatment, cold plasma, UV radiation, gamma radiation, and pulsed light. Packaging systems are also addressed, including modified atmosphere packaging (MAP), active packaging, and intelligent packaging, which work in a complementary manner to maintain the quality and safety of fresh-cut pineapple. The integration of these technologies has the potential to extend shelf life, reduce postharvest losses, and preserve sensory and nutritional characteristics, representing a promising strategy to produce high-quality and safe fresh-cut pineapple.