Effects of in-package atmospheric cold plasma treatment on the qualitative, metabolic and microbial stability of fresh-cut pears

文献类型： 外文期刊

第一作者： Zhang, Yingtong

作者： Zhang, Yingtong;Hu, Huali;Luo, Shufen;Zhang, Leigang;Zhou, Hongsheng;Li, Pengxia;Zhang, Jianhao;Zhang, Yuanyuan;Li, Pengxia;Zhang, Leigang;Li, Pengxia;Li, Pengxia

作者机构：

关键词： in-package atmospheric cold plasma; fresh-cut pears; microbial inactivation; quality evaluation; enzymatic activity

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND: The greatest hurdle to commercial marketing of fresh-cut fruits and vegetables is limited shelf life due to microbial hazards and quality deterioration. Atmospheric cold plasma (ACP) is an emerging non-thermal technology with significant potential to improve the safety and storability of fresh products. The objective of this study was to evaluate the effects of ACP, generated in sealed packaging, on the qualitative, metabolic and microbial stability of fresh-cut pears during simulated cold storage. RESULTS: ACP treatments were effective in inhibiting the growth of mesophilic aerobic bacteria, yeast and mold, particularly CP3 (65 kV, 1 min), which could prolong shelf life to the greatest extent. While decontamination was not always associated with an increase in plasma intensity. Moreover, at 65 kV for 1 min, ACP treatment had the potential to retard respiration, and maintain organoleptic properties and other quality attributes. Additionally, peroxidase and pectin methylesterase (PME) activities were reduced immediately after treatments. These effects were dependent on treatment voltage and time, while a subsequent recovery in activity was only observed for PME. CONCLUSION: The results obtained from this study will contribute to an understanding of the effects of in-package ACP treatments on the storability and microbial safety of fresh-cut pears. This knowledge could be beneficial in reducing quality losses for fresh-cut pears and the preservation of other products. (c) 2021 Society of Chemical Industry

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