DIVYA SINGH AND A.C. KAR
Abstract
Apple is one of the most popular fruits grown worldwide. A raw apple is 86% of water and 14% carbohydrates with negligible content of fat and protein. The majority of apples are eaten fresh, but a little portion is processed to make juices, jellies, canned slices, and other products. Its trees and fruits are prone to fungal, bacterial, and pest problems, which can be controlled by several organic and non-organic means. This review includes studies on the bio preservation of apple fruits and related products. In this review, data have been collected from various databases, e.g., PubMed, and Google Scholar. This article includes studies that used bio methods for preserving apples and their products alone or in combination with other physical or mechanical methods. Bio-preservation is an effective method for the preservation of apples and their products. In addition to this, they reduce the harmful effects caused by chemical preservatives when they are used in food commodities. Studies prove that Bio-preservation is an effective means for increasing the shelf-life of apples.