CONTEMPORARY INNOVATION IN SUSTAINABLE FRUIT AND VEGETABLE PROCESSING: REVIEW

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 nutrients and food safety while reducing energy consumption. Despite the potential of integrated technologies that can reduce spoilage by more than 70 percent, significant challenges remain, including global losses and the high costs of implementing nanostructured materials. The use of biodegradable packaging and intelligent freshness monitoring systems also represents a significant step toward sustainability. The implementation of these integrated strategies, including a circular bioeconomy to enhance the value of by-products, opens new horizons in combating post-harvest losses, promotes food security, and creates a sustainable fresh food production system.