Inactivation mechanism of Alternaria alternata by dielectric barrier discharge plasma and its quality control on fresh wolfberries

Du, Yuchen; Mi, Shuna; Yang, Fangwei; Yu, Hang; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Yao, Weirong

doi:10.1016/j.foodcont.2023.109620

Cited by 19 publications

(2 citation statements)

References 36 publications

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“…With prolonged storage, the TSS content gradually decreased for each group. The propagation of microorganisms induces the depletion of nutrients and consequently a lower TSS content [45]. Nevertheless, the HVEF-CP + nano-ZnO group showed TSS contents of 10.33% on day 14 (4 • C) and 10.12% on day 10 (20 • C), which were significantly higher than those of the control group (p < 0.05) and higher than the other groups.…”

Section: Effects Of Different Sterilization Methods On Tss Contentmentioning

confidence: 82%

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 Tss Contentmentioning

confidence: 82%

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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“…In addition, potential residues of SO 2 pose a risk to human health, limiting its practical use for prolonged exposure in production practices [17]. In contrast, dielectricbarrier discharge plasma (DBD) [18] and ultraviolet irradiation (UVI) [19] have developed into large-scale environmental protection and physical sterilization methods for controlling postharvest diseases. The safety profiles of these non-thermal sterilizing methods are enhanced.…”

Section: Introductionmentioning

confidence: 99%

Carvacrol Treatment Reduces Decay and Maintains the Postharvest Quality of Red Grape Fruits (Vitis vinifera L.) Inoculated with Alternaria alternata

Li,

Ding,

Liu

et al. 2023

Foods

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In this study, we isolated and identified pathogenic fungi from the naturally occurring fruits of red grapes, studied their biological characteristics, screened fifteen essential oil components to find the best natural antibacterial agent with the strongest inhibitory effect, and then compared the incidence of postharvest diseases and storage potential of red grapes treated with two concentrations (0.5 EC50/EC50) of essential oil components (inoculated with pathogenic fungi) during storage for 12 d at room temperature. In our research, Alternaria alternata was the primary pathogenic fungus of red grapes. Specifically, red grapes became infected which caused diseases, regardless of whether they were inoculated with Alternaria alternata in an injured or uninjured state. Our findings demonstrated that the following conditions were ideal for Alternaria alternata mycelial development and spore germination: BSA medium, D-maltose, ammonium nitrate, 28 °C, pH 6, and exposure to light. For the best Alternaria alternata spore production, OA medium, mannitol, urea, 34 °C, pH 9, and dark conditions were advised. Furthermore, with an EC50 value of 36.71 μg/mL, carvacrol demonstrated the highest inhibitory impact on Alternaria alternata among the 15 components of essential oils. In the meantime, treatment with EC50 concentration of carvacrol was found to be more effective than 0.5 EC50 concentration for controlling Alternaria alternata-induced decay disease of red grapes. The fruits exhibited remarkable improvements in the activity of defense-related enzymes, preservation of the greatest hardness and total soluble solids content, reduction in membrane lipid peroxidation in the peel, and preservation of the structural integrity of peel cells. Consequently, carvacrol was able to prevent the Alternaria alternata infestation disease that affects red grapes, and its EC50 concentration produced the greatest outcomes.

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Degradation of carbofuran and acetamiprid in wolfberry by dielectric barrier discharge plasma: Kinetics, pathways, toxicity and molecular dynamics simulation

Du,

Wen,

Wang

et al. 2024

Chemosphere

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Inactivation mechanism of Alternaria alternata by dielectric barrier discharge plasma and its quality control on fresh wolfberries

Cited by 19 publications

References 36 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

Carvacrol Treatment Reduces Decay and Maintains the Postharvest Quality of Red Grape Fruits (Vitis vinifera L.) Inoculated with Alternaria alternata

Degradation of carbofuran and acetamiprid in wolfberry by dielectric barrier discharge plasma: Kinetics, pathways, toxicity and molecular dynamics simulation

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