Fresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor affecting their market expansion, and advances in preservation technology are needed to prolong their shelf life. Some traditional chemical preservatives are disliked by health-seeking consumers because of worries about toxicity. Chemical preservation is inexpensive and highly efficient, but sometimes it carries risks for human health. Biological preservation methods are safer and more appealing, but they are not applicable to large-scale production. Physical fresh-keeping methods have been used for the storage and transportation of fresh-cut fruits and vegetables due to the ease of application. This review discusses current research in fresh-keeping technology for the preservation of fresh-cut fruits and vegetables. Preservation methods include low temperature, modified atmosphere packaging, cold plasma, pulsed light, ultrasonics, ultraviolet light, and ozonated water. As promising alternatives to chemical methods, these novel processes have been evaluated singly or combined with natural preservatives or other methods to extend the shelf life of fresh-cut fruits and vegetables and to provide references and assessments for further development and application of fresh-cut fruit and vegetable preservation technology.

Osmanthus fragrans flower flavonoids (OFFF) possess superior antioxidant and antibacterial activities. However, scant information exists on the efficacy of these secondary metabolites as preservatives for fresh-cut fruits and vegetables. Here, OFFF were tested as a natural preservative for the first time in fresh-cut Yuluxiang pear (Pyrus bretschneideri Rehd.) to assess effects on fruit quality. OFFF-treated samples showed significant retention of firmness, titratable acid, soluble solid content, and weight. Moreover, OFFF maintained the original fruit color, inhibited the decline of total phenol, reducing power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging power, and diminished polyphenol oxidase and peroxidase oxidase activities. Furthermore, OFFF treatment effectively inhibited microbial growth. OFFF-treated samples also displayed better sensory quality. Considering cost and effectiveness, the most suitable concentrations of OFFF extract for fresh-cut Yuluxiang pear preservation were 0.7 and 0.9 mg/mL. The results indicate that OFFF treatment may be a potent strategy to inhibit browning and enhance nutritional properties of fresh-cut pear fruit.