In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.

The chemical composition of Trachyspermum ammi essential oil (EO) was analyzed by gas chromatography–mass spectrometry, and thymol (63.4%), p-cymene (19%) and γ-terpinene (16.9%) were found as the major components. The antimicrobial properties of the EO were investigated against 10 important foodborne pathogenic bacteria and spoilage fungi by disk diffusion and by determining the minimum inhibitory concentration (MIC). The EO exhibited strong activity against both bacteria and fungi, with greater inhibition of bacterial growth compared with fungi; MIC value of EO against all bacteria was evaluated at 500 ppm, whereas the fungal species were inhibited at concentrations of 1000–2000 ppm. The EO also showed antioxidant activity assessed by 2,2-diphenyl-1-picrylhydrazyl, with IC₅₀ (concentration providing 50% inhibition) of 34 μg/mL. Similarly, in β-carotene/linoleic acid assay, the EO was effectively able to inhibit the linoleic acid oxidation, exhibiting 82.16% inhibition that was similar to butylated hydroxytoluene. Overall, the EO exhibit potent antimicrobial and antioxidant activity, which supports its potential use for perishable and high fatty foods. Practical Applications This study is the first report of the chemical composition of Iranian Trachyspermum ammi essential oil and its antimicrobial and antioxidant activities. In conclusion, the obtained data indicate that the essential oil exhibits potent antibacterial and antifungal activity, which supports its use in traditional medicine for its antiseptic properties. The results clearly show that the oil of T. ammi presents antioxidant activity and might be useful for high fatty foods.