Insights into recent innovations in anti browning strategies for fruit and vegetable preservation

Fruits and vegetables are essentials that are to be embraced in our daily diet. Owing to elements such as limited shelf life, rapid microbial intervention and enzymatic browning, they face a lot of hurdles in the commercial market. Out of which, enzymatic browning stands dreadful with its undesirable impression on the biochemical and financial causalities of the fruit and vegetable industry. Many methods and ideas are formulated to overcome this particular issue. But nowadays, consumer's preference has taken a turn towards healthy and non-toxic supplements. Therefore, a deep and thorough perception of existing strategies and innovative technologies are the mandatory line to cherish in this area of study. Hence, in this review article, we provide a basic outline on enzymatic browning and its current insights on anti-browning strategies, which could facilitate a revolution in the post-harvest management. This review tries to bring out the innovations within each category of technique along with their novel anti-browning agents developed by various researchers. The authors also suggest that an integrative approach of two or more techniques could solve the questions and problems faced through enzymatic browning of fruits and vegetables. Knowledge of enzymatic browning and PPO genes in each fruit or vegetable are to be analyzed individually to develop the best possible strategy. Each of the technology or advancements should lead to the raise in level of commercialization and meet further consumer satisfaction.