Plasma Activated Water shows good potential to improve blueberry postharvest life

Blueberry is a class of berries with high nutritional and economic value but has short shelf life due to its rapid softening at room temperature. This study investigated the effects of plasma-activated water (PAW) treatment on the softening quality and cell wall pectin metabolism of blueberries stored for 10?d at 25??C after being immersed in PAW for 10?min. PAW was generated by plasma with different times (1 and 2?min), fixed frequency (10?kHz) and fixed voltage (50?kV). The analysis showed that the firmness of PAW-treated fruit significantly increased (P?