“New sanitation strategies in the preservation and stabilisation of minimally processed fruit and vegetables”.

Laura Navarro León

Food Technology Centre Ctic Cita, Alesón. La Rioja


Given the demand for high quality fruit and vegetables, an increase in consumer safety awareness and a growing social concern for reducing food waste, it is essential to evaluate and develop an optimal combination of disinfection, preservation and non-thermal stabilisation methods to improve safety over time while preserving nutritional and organoleptic quality.