1. Subject
1.1. Fresh Produces
1.1.1. Fruits
1.1.2. Vegetables
1.1.3. Meats
1.1.4. Milks
1.1.5. Eggs
1.1.6. Fishes
1.2. Processed
1.2.1. Canned
1.2.2. Frozen
1.2.3. Dried
1.2.4. Fermented
2. Other Considerations
2.1. Food safety
2.1.1. Preservation methods must be safe and not cause harmful side effects
2.2. Nutritional quality
2.2.1. Preservation processes should not significantly reduce nutritional value
2.3. Economic aspects
2.3.1. Production costs should be balanced with profits
2.4. Environmental impact
2.4.1. Preservation methods should be environmentally friendly and minimize negative impacts
3. Future Development
3.1. New technologies
3.1.1. Emerging technologies like nanotechnology and biotechnology offer opportunities for more effective and efficient preservation methods
3.2. Holistic approach
3.2.1. Food preservation should be integrated into sustainable food production systems, considering social, economic, and environmental factors
4. Targets
4.1. Enzyms
4.1.1. Inhibit enzymatic activity causing spoilage
4.2. Organisms
4.2.1. Kill or inhibit growth of microorganisms (bacteria, fungi, yeast)
4.3. Others
4.3.1. Prevent other chemical reactions leading to food deterioration
5. Mode of Actions
5.1. Direct
5.1.1. Directly interact with targets to inhibit or kill
5.2. Indirect
5.2.1. Alter environmental conditions to discourage target growth
6. Medium/Method
6.1. Physics
6.1.1. Low temperature (refrigeration, freezing)
6.1.2. High temperature (heating, pasteurization, sterilization)
6.1.3. Drying
6.1.4. Radiation
6.1.5. High pressure
6.1.6. Mechanical (grinding, cutting)
6.2. Chemical
6.2.1. Salt
6.2.2. Sugar
6.2.3. Acids
6.2.4. Chemical preservatives (nitrite, sulfite)
6.2.5. Antioxidants
6.3. (Micro)biological
6.3.1. Fermentation (utilizing beneficial microorganisms)