Mayookha, V. P.Ravi, PandiselvamKothakota, AnjineyuluPadma Ishwarya, S.Chandra Khanashyam, AnanduKutlu, NaciyeAbd El-Maksoud, Ahmed A.2026-02-282026-02-28202309567135https://doi.org/10.1016/j.foodcont.2022.109399https://hdl.handle.net/20.500.12403/5753Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent additions to the thermal and non-thermal methods for enzyme inactivation. However, these techniques stand out in their effectiveness and versatility for the treatment of a wide range of fruits and vegetables. This article appraises the mode of action and applications of ozone and cold plasma for the inactivation of enzymes in fruits, vegetables, and fruit juices. Further, a comprehensive discussion is presented on the influential parameters of enzyme inactivation effectiveness of ozonation and cold plasma processing. Besides, the latter sections of this article highlight the challenges that impose hurdles in the commercial applications of these unconventional techniques and the way forward in improving their efficacy and industrial applications. © 2022 Elsevier Ltdeninfo:eu-repo/semantics/closedAccessCatalaseCold plasmaEnzymatic browningOzonated waterReactive oxygen speciesSofteningReview Article14410.1016/j.foodcont.2022.1093992-s2.0-85138798813Q1