Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit
In: Journal of Food Science and Technology, Jg. 57 (2019-08-22), S. 102-112
Online
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Zugriff:
The aim of this study was to investigate the effect of atmospheric cold plasma (ACP) treatment on the microbial inactivation, physicochemical properties, and shelf-life of strawberry fruit with its extended in-package storage at room (25 °C) and refrigerated (4 °C) temperature. ACP treatment of 10, 15 and 30 min was studied on strawberry fruit using a dielectric barrier discharge (DBD) at 60 kV with an input voltage of 260 V at 50 Hz. The shelf-life of ACP treated strawberry was extended to 5 days at 25 °C and 9 days at 4 °C in sealed ACP package. However, non-treated packaged strawberry was degraded in 2 days. ACP treatment of 15 min resulted in 2 log reduction of microbial load and enhanced the concentration of chlorogenic acid, hyprin, phloretin, vanillin, gallic acid, 4-hydroxybenzaldehyde and rutin during in-package storage of 5 day (~ 120 h) at 25 °C with respect to control (p 0.05). Therefore, ACP treatment of 15 min with in-package storage of 5 days (~ 120 h) was found to be advantageous for increasing the shelf-life and functional quality of strawberry fruit.
| Titel: |
Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit
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| Autor/in / Beteiligte Person: | Yadav, Sudesh ; Bansal, Vasudha ; Mehta, Deepak ; Rana, Sudha ; Uma Shanker Shivhare |
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| Zeitschrift: | Journal of Food Science and Technology, Jg. 57 (2019-08-22), S. 102-112 |
| Veröffentlichung: | Springer Science and Business Media LLC, 2019 |
| Medientyp: | unknown |
| ISSN: | 0975-8402 (print) ; 0022-1155 (print) |
| DOI: | 10.1007/s13197-019-04035-7 |
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