Effects of cold plasma, UV‐C or aqueous ozone treatment on
            <i>Botrytis cinerea</i>
            and their potential application in preserving blueberry

Zhou, Dandan; Wang, Z.; Tu, Sicong; Chen, S.; Peng, Jing; Tu, Kang

doi:10.1111/jam.14280

Cited by 47 publications

(21 citation statements)

References 42 publications

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“…Their results indicated that compared with control, PAW treatments for different times (5, 10, and 15 min) followed by storage for 7 days elevated the contents of SOD. In addition, Zhou et al (2019) reported that both UV-C and aqueous ozone as well as cold plasma treatment elevated the activity of SOD and CAT in blueberries, but a gradual decrease was observed after posttreatment storage for a few days, and compared with UV-C and aqueous ozone treatments, cold plasma exposure displayed better preservation effects on blueberries. Similar results were reported by Puač et al (2014) in carrot calli.…”

Section: Endogenous Enzymes Inactivationmentioning

confidence: 99%

“…In addition, compared with UV‐C and aqueous ozone treatments, Zhou et al. () reported that cold plasma exposure was more effective in inhibiting the growth of Botrytis cinerea and thus had better preservation effect on blueberries. Interestingly, cold plasma had the advantages in in‐package sterilization because reactive species can be generated directly inside a sealed package with no postprocess contamination (Zhuang et al., ).…”

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

“…In addition, Zhou et al. () reported that both UV‐C and aqueous ozone as well as cold plasma treatment elevated the activity of SOD and CAT in blueberries, but a gradual decrease was observed after posttreatment storage for a few days, and compared with UV‐C and aqueous ozone treatments, cold plasma exposure displayed better preservation effects on blueberries. Similar results were reported by Puač et al.…”

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

“…Ziuzina, Patil, Cullen, Keener, and Bourke (2014) investigated the inactivation efficacy of atmospheric cold plasma against bacteria inoculated on fresh produce, and found that treatment for more than 10 s was capable of reducing the populations of bacteria on tomato to an undetectable level, while treatment for more than 300 s was required to obtain the same reductions of E. coli population on strawberry surfaces. In addition, compared with UV-C and aqueous ozone treatments, Zhou et al (2019) reported that cold plasma exposure was more effective in inhibiting the growth of Botrytis cinerea and thus had better preservation effect on blueberries. Interestingly, cold plasma had the advantages in in-package sterilization because reactive species can be generated directly inside a sealed package with no postprocess contamination (Zhuang et al, 2019).…”

Section: Microorganisms Decontaminationmentioning

confidence: 99%

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Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

149

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Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

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Section: Endogenous Enzymes Inactivationmentioning

confidence: 99%

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

Section: Applications For Shelf Life Extensionmentioning

confidence: 99%

Section: Microorganisms Decontaminationmentioning

confidence: 99%

See 2 more Smart Citations

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

149

View full text Add to dashboard Cite

show abstract

“…Zhou et al 2019reported similar findings when blueberries were treated with gas plasma and exhibited less discoloration compared to nontreated controls. It was proposed that the exposure of blueberries to reactive oxygen species stimulated oxidative stress enzymes that provided protection against oxidation reactions during storage (Zhou et al, 2019). The same effect could have occurred in grapes but regardless of this fact, illustrates the advantage of AOP over that of applying UV-C or hydrogen peroxide alone.…”

mentioning

confidence: 99%

Validation of a vapor‐phase advanced oxidation process for inactivating Listeria monocytogenes, its surrogate Lactobacillus fructivorans, and spoilage molds associated with green or red table grapes

Hasani

Warriner

2020

Journal of Food Science

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A method based on vapor‐phase advanced oxidation process (AOP) for decontaminating red or green grapes was validated for inactivating Listeria monocytogenes and spoilage molds. A Central Composite Design (CCD) and Response Surface Methodology (RSM) were applied to determine the contribution of UV‐C (254 nm) dose, hydrogen peroxide, and ozone concentration on the lethality toward Aspergillus niger spores (biodensiometer) and changes to the grape quality (firmness and color over 14‐day post‐treatment storage at 4 °C). A high UV‐C dose (>129 mJ/cm2) or >4.0 % v/v hydrogen peroxide induced‐blistering and darkening of grapes at the end of the storage period. Yet, an optimized AOP treatment (with regards to preserving grape quality) was derived to be 1.3% v/v hydrogen peroxide (5 mL/10 berries) with 9‐mg ozone gas and a UV‐C dose of 123 mJ/cm2 (10 s at UV‐C intensity of 12 mW/cm2). A predictive model was constructed and verified based on the log reduction of A. niger spores and changes in quality characteristics of red grapes. The optimal AOP treatment supported a 1.6‐log CFU/g reduction of Aspergillus spores and decreased L. monocytogenes counts by 3.92 ± 0.17 and 4.77 ± 0.30 log CFU/g on green and red grapes, respectively, that were not significantly different to the surrogate, Lactobacillus fructivorans. There was no significant difference in the reduction of L. monocytogenes with grapes arranged in a single or double layer. Botrytis cinerea counts were reduced by 1.08 to 1.35 log CFU/g using the optimized AOP treatment with no change in grape color or firmness during storage. A sensory panel could not differentiate AOP‐treated grapes from nontreated controls although 3 of 15 panelists did note subtle flavor notes. Practical Application Postharvest washing of fresh produce has limited efficacy in removing foodborne pathogens and spoilage microbes. This is especially relevant to berries, such as grapes, that are susceptible to spoilage following washing. The vapor‐phase AOP treatment provides a supplemental or alternative approach for produce decontamination. However, the operating parameters need to be optimized to ensure that decontamination of grapes is not at the expense of quality. In the current study, this was achieved by ensuring a balance between hydrogen peroxide, ozone, and UV‐C dose that form the elements of an AOP treatment.

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Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage

Liu

et al. 2020

J Sci Food Agric

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BACKGROUND: Blueberry is universally acknowledged as a kind of berry rich in antioxidants. Cold plasma, an emerging nonthermal treatment technology, has been proved to be able to maintain or improve the antioxidant level while inactivating the microorganisms on the surface of fruits and vegetables. Postharvest blueberries were treated with atmospheric cold plasma (ACP; 12 kV, 5 kHz) for 0 s (Control), 30 s (ACP-30), 60 s (ACP-60), and 90 s (ACP-90) in this study, and the effects of ACP on the antimicrobial properties, antioxidant activities, and reactive oxygen species (ROS) production were investigated during storage at 4 ± 1°C for 40 days. RESULTS: Total aerobic bacteria and mold populations on ACP-treated blueberries decreased significantly in a time-dependent manner (P < 0.05), and decreased by 0.34-1.24 and 0.57-0.87 log 10 CFU g −1 respectively on ACP-60-treated blueberries during storage. The decay rate of blueberries was decreased by 5.8-11.7% and the decrease of blueberry firmness was slowed down by ACP-60. But the total phenol, anthocyanin, and ascorbic acid contents increased, and superoxide dismutase, catalase, and peroxidase activities were enhanced in ACP-treated blueberries. The free radical scavenging activity and total antioxidant capacity (T-AOC) were enhanced. Hydrogen peroxide (H 2 O 2) and superoxide anion (O 2 −) production rates declined by 27.3% and 41.3% at day 40 of storage, respectively. CONCLUSION: It is suggested that ACP may be a promising non-thermal treatment technology for postharvest sterilization and preservation of blueberry under suitable conditions.

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Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Cited by 47 publications

References 42 publications

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Validation of a vapor‐phase advanced oxidation process for inactivating Listeria monocytogenes, its surrogate Lactobacillus fructivorans, and spoilage molds associated with green or red table grapes

Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage

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