Application of Low Temperature Plasma Technology in the Preservation of Large Health Food
In view of the problems of water loss and poor storage capacity of large healthy green food,fresh daylily was treated with low temperature plasma technology.The experiment showed that the low temperature plasma treatment could induce the activity of antioxidant enzyme SOD,significantly inhibit the decrease of vitamin C content and the increase of color a* value of daylily in the late storage period,effectively slow down the postharvest metabolic activity and maintain good quality of daylily.The low temperature plasma treatment of fresh daylily 150 s at 110 kV and 110 Hz can effectively extend the fresh-keeping date.
low temperature plasma technologybig health foodkeep fresh
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