Impact of plasma processed air (PPA) on quality parameters of fresh produce

Baier, Matthias; Ehlbeck, Jörg; Knorr, Dietrich; Herppich, Werner B.; Schlüter, Oliver

doi:10.1016/j.postharvbio.2014.09.015

Cited by 63 publications

(38 citation statements)

References 16 publications

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“…Further, during postharvest disease control research, it is also important to assess the product quality after treatment including colour, taste and safety, all of which influence the consumer (Pignata et al ., ). Although some reports confirm that CP treatment did not alter the product quality, there were also some negative results (Paul & Kevin, ; Baier et al ., ; Lacombe et al ., ; Thirumdas et al ., ). It can be assumed that CP treatment for long durations (20 min or longer) may affect the colour, aroma or texture of the outer skin of some produce, and thereby decrease its broader applicability as a postharvest treatment method.…”

Section: Cold Plasma Prospects and Constraintsmentioning

confidence: 97%

Cold plasma: a potential new method to manage postharvest diseases caused by fungal plant pathogens

2018

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Development of alternative, chemical‐free approaches for control of postharvest fungi on a commercial scale has become a challenge for plant pathologists in recent years. Although there are several established techniques such as heat that are used as postharvest treatments, they often have disadvantages, including alteration of food quality due to physiological responses to the treatment, or environmental pollution. A promising new postharvest treatment is cold plasma, which is a gas‐derived mix of atoms, excited molecules and charged particles. Cold plasma has no known adverse effects on fresh produce or the environment. It is an established technology in the medical field and has been demonstrated to successfully control bacterial pathogens that cause food safety issues. This review focuses on the potential of cold plasma technology for postharvest disease control, especially those caused by fungi. An overview of plasma generation systems is provided, and in vivo and in vitro research is reviewed to consider benefits, limitations and research gaps in the context of cold plasma as a potential method for controlling postharvest fungal pathogens. Finally, recommendations are provided for the application of this technology in commercial facilities.

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Section: Cold Plasma Prospects and Constraintsmentioning

confidence: 97%

Cold plasma: a potential new method to manage postharvest diseases caused by fungal plant pathogens

2018

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“…The use of microwave-driven plasma torches is a wellestablished technique to generate plasma and has attracted the interest of a range of scientists in recent years because of its unique advantages (Baier, Herppich, Ehlbeck, Knorr, & Schlüter, 2015;Hertwig, Reineke, Ehlbeck, Knorr, & Schlüter, 2015;Schnabel, Niquet, Schlüter, Gniffke, & Ehlbeck, 2014). In this work, an evaluation of the potential use of PPA for the inactivation of PPO and POD in fresh cut and subsequently freeze and warm air dried produce from apple and potato tuber was conducted.…”

Section: Introductionmentioning

confidence: 99%

Pre-drying treatment of plant related tissues using plasma processed air: Impact on enzyme activity and quality attributes of cut apple and potato

Bußler

Ehlbeck

Schlüter

2017

Innovative Food Science & Emerging Technologies

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107

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“…These ionized gases comprise particles such as photons, free electrons, positive and negative ions, atoms in their fundamental or excited states, and free radicals that, in combination, have the capacity to inactivate microorganisms on food surfaces (Niemira, 2012;Pankaj et al, 2014;Baier et al, 2015). The gas being ionized may be air, O 2 or N 2 , or a mixture containing some proportion of noble gases (Ar, He or Ne).…”

Section: Cold Plasmamentioning

confidence: 99%

“…Nevertheless, the application of CP to improve shelf-life and safety of fresh or minimally processed fruits and vegetables is new and little is known about the effect on physicochemical or functional properties. Baier et al (2015) studied the impact of CP on the external quality of apples, cucumbers, tomatoes and carrots, and its antimicrobial efficacy on indigenous and inoculated microorganisms. Significant changes were found on colour of tomatoes and carrots and on chlorophyll fluorescence parameters of cucumbers, whereas elasticity remained almost unaffected in all matrices.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

Pinela

Ferreira

2015

Critical Reviews in Food Science and Nutrition

121

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Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.

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Impact of plasma processed air (PPA) on quality parameters of fresh produce

Cited by 63 publications

References 16 publications

Cold plasma: a potential new method to manage postharvest diseases caused by fungal plant pathogens

Cold plasma: a potential new method to manage postharvest diseases caused by fungal plant pathogens

Pre-drying treatment of plant related tissues using plasma processed air: Impact on enzyme activity and quality attributes of cut apple and potato

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

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