2021
DOI: 10.1016/j.postharvbio.2021.111564
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Potential use of atmospheric cold plasma for postharvest preservation of blueberries

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Cited by 55 publications
(42 citation statements)
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“…After less than 15 min, only modest effects of plasma on blueberry quality were observed. However, 20 min treatment resulted in severe oxidative damage to the peels [ 115 ]. Plasma treatment did not significantly change the taste, aroma, color, and texture of kumquat [ 116 ] or the color and hardness of paprika during storage [ 117 ].…”
Section: Ntp Technology In the Management Of Fungal Contamination Dis...mentioning
confidence: 99%
“…After less than 15 min, only modest effects of plasma on blueberry quality were observed. However, 20 min treatment resulted in severe oxidative damage to the peels [ 115 ]. Plasma treatment did not significantly change the taste, aroma, color, and texture of kumquat [ 116 ] or the color and hardness of paprika during storage [ 117 ].…”
Section: Ntp Technology In the Management Of Fungal Contamination Dis...mentioning
confidence: 99%
“…Limnaios et al evaluated diffuse coplanar surface barrier discharge cold atmospheric pressure plasma (DCSBD CAPP) treatment as a potential decontamination technique for red currants and investigated its effects on microbial load and quality [30]. Hu et al demonstrated that atmospheric cold plasma treatment is a promising postharvest strategy to control the natural decay and meanwhile maintain the fruit quality during 10-d storage at room temperature [31]. Hou et al presented the effects of cold plasma technology on the quality of blueberry juice [32].…”
Section: Introductionmentioning
confidence: 99%
“…According to the previous studies, H 2 O 2 is a kind of reactive oxygen species (ROS) produced by stress response in the cells of fruit and vegetable when meet injure, whereas MDA is the main by-product of cell membrane lipid peroxidation in fruits ( 50 ). Thus, the H 2 O 2 and MDA content can reflect the cell membrane permeability, degree of oxidative damage, and fruit aging.…”
Section: Discussionmentioning
confidence: 99%