Synergistic Preservation of Fresh Cut Fruits and Vegetables Through Cold Chain Logistics and Antagonistic Microorganisms: Mechanisms and Emerging Applications

Abstract

Fresh-cut fruits and vegetables are widely popular owing to their pleasant texture, rich nutrients and convenient consumption. Nevertheless, microbial contamination and physiological deterioration frequently emerge during processing and cold chain distribution, triggering quality degradation and shortened shelf life. Conventional single cold storage fails to efficiently suppress psychrotrophic spoilage microorganisms, whereas chemical preservatives carry hidden risks of toxic residues. Current research on antagonistic microorganisms remains fragmented, with inadequate systematic collation of synergistic relationships among low-temperature conditions, antibacterial performance, fruit quality and strain biosafety; this deficiency hinders industrial popularization. This review thus aims to fill these research gaps. Authoritative Chinese and English literature was retrieved and screened under unified inclusion and exclusion criteria to elaborate the interactions between cold chain systems and antagonistic microbes. Low temperature stabilizes the metabolic traits of antagonistic strains, sustains persistent antagonistic activity and reduces biosafety risks. Standardized cold chain management maintains flesh firmness and bioactive ingredients and inhibits the accumulation of spoilage metabolites. This review also summarizes advanced technologies including precise strain screening, sustained-release carrier fabrication and AI-assisted optimization. Collectively, this paper clarifies the synergistic mechanisms linking cold chain and antagonistic microorganisms, addresses the lack of systematization in existing studies, provides theoretical support for green preservation in commercial fresh-cut cold chain logistics, and guides future research targeting cold-adapted antagonistic strains.