Heat Shock Treatment: Effect on the Quality and Shelf Life of Minimally Processed Vegetables

Fresh-cut vegetables are perishable products, which means they are prone to rapid physiological and microbiological degradation, leading to a quick deterioration in appearance, a decline in the organoleptic and nutritional properties, and increased losses. Therefore, new solutions are being sought to ensure safety and extend their shelf life. This review focuses on the quality and shelf-life stability of fresh-cut vegetables that have undergone heat shock treatment before or after minimal processing. The aim was to collect and present studies showing the beneficial effects of thermal shock on fresh-cut vegetables. Most studies have been conducted using hot water as a heat carrier, but hot air and steam have also been tested. Experimental data showing the combined effects of thermal shock and other physical or chemical methods are also presented. The collected data serve as guidelines for future research aiming to optimize methods and for use in the minimal processing of vegetables on an industrial scale.