Effects of Atmospheric Cold Plasma Treatment on the Storage Quality and Chlorophyll Metabolism of Postharvest Tomato

Jia, Sitong; Zhang, Na; Ji, Haipeng; Zhang, Xiaojun; Dong, Chen; Yu, Jinze; Yan, Shen; Chen, Cunkun; Liang, Liya

doi:10.3390/foods11244088

Cited by 11 publications

(8 citation statements)

References 55 publications

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“…This result indicates that co-processing with HVEF-CP + nano-ZnO antimicrobial film not only extends the storage period but also reduces organic acid consumption by grape metabolism, thus preserving the flavor quality to the greatest extent. This is in agreement with the findings of Jia et al [49].…”

Section: Effects Of Different Sterilization Methods On Ta Contentsupporting

confidence: 94%

Synergistic Microbial Inhibition and Quality Preservation for Grapes through High-Voltage Electric Field Cold Plasma and Nano-ZnO Antimicrobial Film Treatment

Li,

Zhang,

Zhang

et al. 2023

Foods

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To ensure their quality and safety, harvested grapes should be protected from microbial contamination before reaching consumers. For the first time, this study combined high-voltage electric field cold plasma (HVEF-CP) and nano-ZnO antimicrobial film to inhibit microbial growth on grapes. Using the response surface method, the optimal processing parameters of HVEF-CP (a voltage of 78 kV, a frequency of 110 Hz, and a time of 116 s) were identified to achieve 96.29% sterilization. The effects of co-processing with HVEF-CP and nano-ZnO antimicrobial film on the quality and safety of grapes during storage were explored. When stored at 4 °C and 20 °C, the co-processing extended the shelf life of grapes to 14 and 10 days, respectively. The co-processing increased the sterilization rate to 99.34%, demonstrating a synergistic effect between the two methods to ensure not only the safety of grapes but also their nutrient retention during storage. This novel approach is promising for the efficient, safe, and scalable preservation of grapes as well as other foods.

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Section: Effects Of Different Sterilization Methods On Ta Contentsupporting

confidence: 94%

Synergistic Microbial Inhibition and Quality Preservation for Grapes through High-Voltage Electric Field Cold Plasma and Nano-ZnO Antimicrobial Film Treatment

Li,

Zhang,

Zhang

et al. 2023

Foods

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“…The chlorophyll content was examined according to the method of Jia et al [ 18 ]. A total of 1 g of shepherd’s purse was added to 95 mL/100 mL of ethanol, and a small amount of quartz sand and calcium carbonate was grounded in a mortar.…”

Section: Methodsmentioning

confidence: 99%

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

Xiong,

Feng,

Nie

et al. 2024

Foods

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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.

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“…Sensory measurements were performed three times for each treatment group. The respiratory intensity was measured according to the method of Jia et al [28]. A total of 600 g of okra was placed in a 4500 mL sealed box at 5 ± 1 • C for 1 h. An O 2 /CO 2 gas analyzer (Check Point, Shanghai Jinchuan Mechatronics Technology Co., Ltd., Shanghai, China) was used to measure the respiratory intensity of okra, and the unit of respiratory intensity was mgCO 2 •kg −1 •h −1 .…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…The unit of firmness was kg cm −2 . The weight loss rate of okra was measured according to the method of Jia et al [28]. During each sampling, the fixed fruits of the treatment group were weighed.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Transcriptome Analysis of the Preservation Effect of Three Essential Oil Microcapsules on Okra

Jia,

Zhang,

et al. 2024

Horticulturae

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Cinnamon (Cinnamomum sp.) essential oil microcapsules, oregano (Origanum sp.) essential oil microcapsules, and oregano–thyme (Thymus sp.) essential oil microcapsules are rarely used in the postharvest preservation treatment of okra (Abelmoschus esculentus L.). The mechanism of these three essential oil microcapsules on the postharvest preservation of okra is also not yet well understood. In this study, fresh okra was preserved by three kinds of essential oil microcapsules (cinnamon essential oil microcapsules, oregano essential oil microcapsules, and oregano–thyme essential oil microcapsules). The effect of essential oil microcapsules on the postharvest storage quality of okra was discussed. We also used RNA-Seq to preliminarily explore the mechanism of oregano–thyme essential oil microcapsules on the pre-harvest storage quality of okra. The results showed that the three kinds of essential oil microcapsules could maintain the high sensory evaluation quality and firmness of okra, slow down the increase in respiratory intensity, slow down the total number of colonies on the fruit surface, and slow down weight loss. Through analysis, it was found that the effect of oregano–thyme essential oil microcapsules was remarkably better than that of cinnamon essential oil microcapsules and oregano essential oil microcapsules. The preservation mechanism of oregano–thyme essential oil microcapsules on postharvest okra was preliminarily elucidated by RNA-Seq. This study provides a certain basis for a follow-up study of essential oil microcapsules in the preservation of okra.

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Effects of Atmospheric Cold Plasma Treatment on the Storage Quality and Chlorophyll Metabolism of Postharvest Tomato

Cited by 11 publications

References 55 publications

Synergistic Microbial Inhibition and Quality Preservation for Grapes through High-Voltage Electric Field Cold Plasma and Nano-ZnO Antimicrobial Film Treatment

Synergistic Microbial Inhibition and Quality Preservation for Grapes through High-Voltage Electric Field Cold Plasma and Nano-ZnO Antimicrobial Film Treatment

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

Transcriptome Analysis of the Preservation Effect of Three Essential Oil Microcapsules on Okra

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