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Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes
Author(s) -
Ahmadnia Maryam,
Sadeghi Morteza,
Abbaszadeh Rouzbeh,
Ghomi Marzdashti Hamid Reza
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15019
Subject(s) - dielectric barrier discharge , human decontamination , quality (philosophy) , plasma , food science , chemistry , environmental science , dielectric , materials science , optoelectronics , waste management , engineering , physics , quantum mechanics
Effect of dielectric barrier discharge (DBD) cold plasma on decontamination of strawberry and its quality characteristics was considered. Weight loss, color change, and firmness of the samples were investigated under low‐temperature storage condition. Plasma levels of 7% and 14% duty cycle were examined at exposure times of 5, 10, and 20 min. Destruction of microorganisms on treated samples surface was clearly observed by scanning electron microscopy images. Treatment duration of 20 min reduced total aerobic mesophilic bacteria and yeasts/molds 1.46 and 2.75 log CFU/g, respectively. Texture and color of the treated samples showed no significant difference compared to the control and their quality attributes indicated their superiority over the untreated one. The treated samples with 14% duty cycle DBD plasma for 20 min were even marketable at the end of the storage period. The cold plasma generated by DBD could, therefore, be utilized to prolong fruits shelf life. Practical applications Cold plasma cleaning is a novel dry and nonthermal technology without the use of chemicals. The present study would be practically advantageous as it explains decontamination of strawberry as a part of many people's diet all over the world via dielectric barrier discharge (DBD) plasma. The plasma‐treated samples for 20 min were marketable after 12 days of storage. Hence, the nonthermal DBD plasma treatment is an effective way to prolong the shelf life of strawberry.