Abstract Cold plasma is a non-thermal processing technique that has been on the upswing due to the ever-rising demand for best quality convenient food that keeps the natural taste and flavor and is devoid of chemical additives and preservatives. This technology's potential for minimal fruit processing has been gaining traction in recent years. In cold plasma, a partly ionized gas containing reactive nitrogen and oxygen species, is used as a means for treatment to increase the shelf life of fruits. This study presents an overview of cold plasma technology in relation to enhancing minimal fruit processing, which is a rapidly expanding field. The review explores the production and properties of cold plasma, explains how it interacts with different parts of fruit, and lists all the ways it may be used in processing fruits and highlights the advantages and limitations of cold plasma technology. The effectiveness, quality preservation, and safety aspects of cold plasma treatment are evaluated in this study through a comparison with standard processing methods. The review presents data which shows how cold plasma treatments using various plasma sources effectively reduce microbial loads on different fruits, achieving log reductions from 2.0 to 5.0 depending on treatment conditions and microbial species. It also highlights future research objectives which point to cold plasma's potential as a cutting-edge technology to satisfy their growing demands. Graphical Abstract
Shill et al. (Wed,) studied this question.