Effect of plasma treatments on fruit firmness, color, and antioxidant properties

In recent years, cold plasma preservation technology has captured global attention among researchers. However, most relevant studies have primarily focused on antibacterial effects and shelf-life extension, with limited exploration of the impact of plasma-activated water (PAW) or cold plasma (CP) on fruit firmness and color.

Furthermore, investigations into the underlying mechanisms—specifically, the influence of PAW or CP on fruit cell wall and antioxidant metabolism—remain conspicuously scarce.

This paper aims to provide a comprehensive review of recent pertinent research.

As an environmentally friendly and residue-free technology, PAW and CP treatments can stimulate phenylpropanoid metabolism, reduce reactive oxygen species accumulation, and enhance antioxidant activity in fruits.

Furthermore, these treatments effectively delay fruit softening, maintain postharvest fruit quality, and offer novel approaches for improving postharvest fruit storage.

Source

Lin, X., Huang, S., Li, L. et al. Impact of plasma-activated water and cold plasma treatment on the firmness and antioxidant of postharvest fruits: a review.
Food Sci Biotechnol (2024).
https://doi.org/10.1007/s10068-024-01799-3
https://link.springer.com/article/10.1007/s10068-024-01799-3

Picture is the graphical abstract of the paper.