Effect of Plasma-Activated Water (PAW) on the Postharvest Quality of Shepherd’s Purse (Capsella bursa-pastoris)

Abstract

Plasma-activated water (PAW) treatment is an effective technique for the quality retention of fresh vegetables with cold atmospheric plasma using controllable parameters. This study investigated the effect of PAW on the postharvest quality of shepherd’s purse (Capsella bursa-pastoris). The results displayed that PAW treatment with an activation time of 5, 10, 15, and 20 min reduced the yellowing rate and weight loss of the shepherd’s purse during 9 days of storage. Compared with untreated samples, PAW treatment at different times reduced the number of total bacteria, coliform, yeast, and mold by 0.18–0.94, 0.59–0.97, 0.90–1.18, and 1.03–1.17 Log CFU/g after 9 days of storage, respectively. Additionally, the treatments with PAW-5 and PAW-10 better preserved ascorbic acid, chlorophyll, total phenol, and total flavonoid contents. They also maintained the higher antioxidant and CAT activity and inhibited the formation of terpenes, alcohols, and nitrogen oxide compounds of the shepherd’s purse at the end of storage. The microstructural result illustrated that the cells of the shepherd’s purse treated with PAW-5 and PAW-10 were relatively intact, with a small intercellular space after storage. This study demonstrated that PAW treatment effectively improved the postharvest quality of shepherd’s purse.

Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application

“…Consequently, the degree of protein modification depends on the surface area contact between the protein and reactive particles [74]. By applying plasma treatment to protein and adjusting the particle size via sieving, the specific surface area of the protein can be substantially increased, enhancing the effectiveness of the modification process [75]. A study by Eazhumalai et al [76] highlighted the impact of oxidizing substances, such as -OH and O 3 , generated by pin-to-plate CP, and its promotion of the formation of carbonyl groups within the molecular structure of oat protein.…”