1. Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit
- Author
-
Sudesh Yadav, Vasudha Bansal, Deepak Mehta, Sudha Rana, and Uma Shanker Shivhare
- Subjects
0106 biological sciences ,Atmospheric cold plasma ,Phloretin ,Vanillin ,04 agricultural and veterinary sciences ,Dielectric barrier discharge ,Shelf life ,040401 food science ,01 natural sciences ,chemistry.chemical_compound ,Rutin ,0404 agricultural biotechnology ,Chlorogenic acid ,chemistry ,010608 biotechnology ,Original Article ,Gallic acid ,Food science ,Food Science - Abstract
The aim of this study was to investigate the effect of atmospheric cold plasma (ACP) treatment on the microbial inactivation, physicochemical properties, and shelf-life of strawberry fruit with its extended in-package storage at room (25 °C) and refrigerated (4 °C) temperature. ACP treatment of 10, 15 and 30 min was studied on strawberry fruit using a dielectric barrier discharge (DBD) at 60 kV with an input voltage of 260 V at 50 Hz. The shelf-life of ACP treated strawberry was extended to 5 days at 25 °C and 9 days at 4 °C in sealed ACP package. However, non-treated packaged strawberry was degraded in 2 days. ACP treatment of 15 min resulted in 2 log reduction of microbial load and enhanced the concentration of chlorogenic acid, hyprin, phloretin, vanillin, gallic acid, 4-hydroxybenzaldehyde and rutin during in-package storage of 5 day (~ 120 h) at 25 °C with respect to control (p 0.05). Therefore, ACP treatment of 15 min with in-package storage of 5 days (~ 120 h) was found to be advantageous for increasing the shelf-life and functional quality of strawberry fruit.
- Published
- 2019
- Full Text
- View/download PDF