Abstract:
Post-harvest losses remain a significant global challenge, affecting food security, economic sustainability, and the availability of high-quality agricultural produce. Conventional thermal preservation methods such as hot-air drying, blanching, pasteurization, and sterilization have been extensively employed to reduce microbial spoilage and extend storage life; however, these techniques often result in prolonged processing times, high energy consumption, and deterioration of nutritional, physicochemical, and sensory attributes. Consequently, novel thermal technologies have emerged as efficient alternatives that provide rapid, uniform, and energy-efficient heating while minimizing quality degradation. This review critically examines recent advances in thermal preservation technologies for enhancing the storage life and quality of agricultural produce. Major technologies discussed include infrared (IR) heating, microwave (MW) heating, radio frequency (RF) heating, ohmic heating, and hybrid thermal processing systems. Their working principles, mechanisms of heat transfer, and applications in preserving cereals, pulses, fruits, vegetables, oilseeds, spices, nuts, and minimally processed products are comprehensively reviewed. Particular emphasis is placed on their effectiveness in microbial inactivation, enzyme deactivation, insect disinfestation, moisture reduction, drying kinetics, and shelf-life extension, as well as their influence on nutritional retention, color, texture, flavor, antioxidant activity, and overall product quality. The review further highlights recent developments in hybrid thermal processing, intelligent process control, artificial intelligence (AI), Internet of Things (IoT)-based monitoring, renewable energy integration, and sustainable post-harvest management strategies. Current challenges associated with equipment cost, process optimization, heating uniformity, scalability, and commercial implementation are also discussed. Overall, novel thermal technologies offer considerable potential for improving processing efficiency, reducing post-harvest losses, enhancing food safety, and supporting sustainable agri-food systems. Continued research on process optimization, industrial-scale applications, and integration with smart digital technologies will accelerate the commercialization of these advanced preservation methods and contribute to resilient and sustainable food supply chains.
