The paper presents the results of an experiment on the effect of pre-sowing stimulation of seeds with atmospheric pressure plasma jet operating with dielectric barrier discharge (DBD plasma jet) on the process of germination of Thuringian Mallow (Lavatera thuringiaca L.). Five groups of seeds characterized by a different exposure times (1, 2, 5, 10 and 15 minutes) as well as untreated seeds—control were used. Pre-sowing plasma stimulation of seeds improved germination parameters such as: germination capacity and germination energy for all tested groups relative to control. The highest germination parameters were obtained for seeds stimulated with plasma for the exposure times of 2 and 5 min. The analysis of the contact surface angle indicated the decrease of its’ mean values upon seed stimulation while no statistical effects were observed. Analysis of the SEM scans revealed the increase in seed pattern intensity which could be attributed to removing of the surface parts of cuticle possibly covered with wax upon short time—2 and 5 min plasma treatment. Such a phenomenon can act similarly to mechanical scarification of seeds. Longer exposure of seeds to plasma resulted in affecting the deeper zone of cuticle and damage or fracture of some parts of the cuticle. Lower germination parameters of seeds upon longer exposure times to plasma may indicate mechanical damage of the seeds.

The paper presents experimental results concerning pre‐sowing stimulation of Thuringian Mallow (Lavatera thuringiaca L.) seeds with non‐thermal plasma generated in GlidArc reactor (dry nitrogen, atmospheric pressure) and its effect on the germination process. Five groups of seeds characterized by different exposure times were used. The effect of cold plasma on seeds was analyzed by investigation of microscopic pictures of carbon coated seed surfaces registered by means of electron scanning microscope. Visible changes in the seed surface structure could enhance the formation of micro‐pores which may be involved in water absorption, thus facilitating faster seed germination. Pre‐sowing plasma stimulation of seeds improved germination parameters such as germination capacity and germination energy for all tested groups, relative to control. The highest germination parameters were obtained for seeds stimulated with plasma for the exposure times of 2 and 5 min.

The gliding arc discharge plasma reactors are known as a source of non-equilibrium plasma at atmospheric pressure. In the present study, generation of dominant reactive oxygen and nitrogen species in gaseous and liquid phase in water by the compact gliding arc device (mini-GAD) and corresponding bactericidal effects were investigated. Water and phosphate buffer solutions were used as model liquids. Mini-GAD is a strong source of nitrogen oxides (up to 800 ppm NO and 200 ppm NO 2) that result in high concentrations of nitrites and nitrates in water solutions. The highest bactericidal efficacy towards Escherichia coli was achieved for non-buffered water solution.

The Cold Atmospheric pressure Plasma (CAP) technology is an emerging technology used for conditioning and microbiological decontamination of biomaterials including food. A novel tool for inactivation of juice background spoilage microorganisms, as well as high count of inoculated yeast while maintaining physicochemical properties in tomato juice - CAP technology was utilized in this study. Dry matter content and pH were not significantly influenced by CAP generated in GlidArc reactor. Small increase of lycopene, and slight loss of vitamin C content were observed.

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Cold Atmospheric pressure Plasma (CAP) is a non-thermal method used in food processing. CAP generated with the use of nitrogen in a Glide-arc device for 300 to 600 s exhibited high potential for microbial decontamination and did not induce substantial changes in the physicochemical properties of NFC tomato juice. Samples exposed to cold atmospheric plasma had mostly an intact structure, as revealed by digital microscopy. The investigations indicate that CAP can be applied for biological and chemical waste-free decontamination of food and extension of its shelf life.