Advances in non-thermal technologies: A revolutionary approach to controlling microbial deterioration, enzymatic activity, and maintaining other quality parameters of fresh stone fruits and their processed products

Stone fruits and their processed products are highly valued in the whole world for their flavor, aroma, rich nutritional contents, and various health benefits. While large quantities of stone fruits are produced globally, significant losses occur due to improper handling and storage, from production to consumption. This review focuses on the application of advanced non-thermal treatment techniques for whole fresh stone fruits and their processed products. It provides a comprehensive assessment of the factors contributing to spoilage, along with the mechanisms, applications, and limitations of non-thermal techniques in reducing spoilage. Compared to traditional preservation methods, such as the use of artificial food additives, chemicals, thermal treatments, and low-temperature storage, these novel techniques demonstrate better results in minimizing spoilage. Moreover, non-thermal techniques are most sustainable and eco-friendly, as they reduce energy consumption, minimize chemical use, and generate less waste than traditional methods. [Display omitted] •Stone fruits have distinct flavor and aroma, rich nutritional composition, and various health benefits.•The huge losses of whole stone fruits, and their processed product occur because of various factors.•The several conventional methods are used for their preservation which have several drawbacks.•Non-thermal techniques are the green and sustainable techniques as effective alternatives of these conventional methods.•These techniques needs to be upscaled on industrial scale for the processing of stone fruits and their processed products.