Progress of Bio-preservatives Combined with Physical Technologies in Fruits and Vegetables Preservation

Bio-preservatives are widely used in fruits and vegetables preservation because of the characteristics of natural, safety and widely sources, and have attracted more and more attention from researchers. The combination of bio-preservatives and physical preservation technologies has synergistic and complementary effects and could achieve better preservation effect. The mechanism of quality deterioration of harvested fruits and vegetables are summarized, the application of bio-preservatives coupled with physical preservation technologies such as low-temperature, modified atmosphere, ozone, irradiation, microwave, ultrasonic, ultra-high pressure, pulse electric field in the preservation of fruits and vegetables are presented in detail, and their advantages and disadvantages are summarized to provide reference for development and application of bio-preservatives and the exploration of combined preservation methods.