Effects of Plasma-processed Air Treatment on Strawberry Preservation
In this study,the application effects of plasma-processed air(PPA)treatment for 10s,20s,and 30s on'Hongyan'strawberries were assessed and the total number of colonies,hardness,color,weight loss,total soluble solids,pH and other physiological indexes of strawberries were studied during storage at 4℃.The results indicated that the number of colonies on the surface of strawberries in the treated group was significantly decreased compared with that of the control group(P<0.05),in which PPA treatment for 30 seconds could reduce the total number of colonies on the surface of strawberries by 90.7%.In addition,the physiological indexes such as hardness,color,weight loss rate,and total soluble solids were not significantly different from the control group(P>0.05).PPA treatment for 30s could extend the freshness period of strawberries to 18d.In summary,PPA treatment technology has broad application potential in the field of fresh fruits and vegetables such as strawberries,which can effectively inactivate the microorganisms on the surface,prolonging the period of freshness in storage and have no adverse effect on the fruits.
plasma-processed air treatmentstrawberrypreservationphysiological indexfreshness period
万方数据
维普
