Influence of Cold Plasma Treatment on Textural and Color Characteristics of Two Tomato Varieties

New technologies had been developed to prolong postharves sustainability of horticultural crops. Technologies as hot air treatment or iridation with UV-C spectral emissions are among them. Al of them have positive and negative effects on quality of horticultural crops. Increasingly under research for decontamination of foods is cold plasma technology, especially fresh fruits and vegetables. Possibility of creating cold plasma under atmosferic presures (ACP) offers new preservation tool to reduce microbial infections of vegetable crops. Effects of atmosferic cold plasma on food quality, however, remains under researched.. In this study, tomato is treated with air ACP generated with an dielectric barrier discharge reactor (DBD). Changes in textural and color characteristics of two tomato fruit varieties after cold plasma treatment were analysed by performing TPA test and color measurements. The effect of air ACP on tomato texture and color was insignificant.