Fuente: Food Bioactives The application of non-thermal preservation technologies has emerged as a viable alternative to traditional thermal preservation methods. Pulsed electric field (PEF) technology generates high electric fields, ranging from 10 to 80 kV/cm, between two electrodes by applying high-intensity electric pulses. This innovative method effectively induces microbial destruction and inactivation of pathogens at relatively low temperatures below 40 °C, thereby preserving the organoleptic properties and nutrients of the food. The use of PEF has been shown to enhance the inactivation of microbial activity and the reduction of enzymatic activity in various fruits. PEF not only facilitates surface decontamination but also improves key quality characteristics, such as flavor and texture retention. The application of PEF creates transient pores in the cellular walls of the fruit through electroporation, thereby increasing cell permeability and facilitating the release of intracellular components. This study examines the potential of PEF technology in date fruit processing and highlights the need for non-thermal preservation methods to extend the shelf life and maintain the quality of produce. The study highlights PEF as a promising approach for improving date fruit quality while minimizing the adverse effects typically associated with conventional thermal treatments.