Cold plasma has emerged as a promising non-thermal technology for controlling enzymatic activity associated with agricultural diseases, postharvest deterioration, and quality losses in plant-based products. This review discusses the application of cold plasma in modulating both pathogenic and endogenous enzymes involved in cell wall degradation, lipid oxidation, browning reactions, and plant defense mechanisms. Emphasis is given to the structural sensitivity of enzymes to plasma-generated reactive oxygen and nitrogen species, which induce chemical modifications in amino acid residues, leading to conformational changes and loss or modulation of catalytic activity. Evidence from recent studies demonstrates that cold plasma can effectively reduce (by approximately 90%) the activity of deleterious enzymes such as polygalacturonase, peroxidase, polyphenol oxidase, lipase, and lipoxygenase, thereby limiting pathogen penetration and extending shelf life, while also enhancing the activity of protective enzymes like chitinase under specific conditions. Additionally, indirect applications, particularly plasma-activated water, are highlighted as a promising alternative to conventional washing and blanching treatments. Despite its advantages, challenges remain regarding process standardization, optimization to avoid excessive oxidation, regulatory approval, and consumer acceptance. Overall, cold plasma represents a versatile and sustainable strategy for enzyme control in agricultural systems, with strong potential for industrial and field-scale applications. • Cold plasma modulates enzymes without thermal damage. • Pathogenic and endogenous enzymes are plasma-sensitive. • Plasma limits pathogen penetration via enzyme inhibition. • Overexposure may cause protein aggregation. • Industrial potential exists, but regulation and standardization are needed.
Rigolon et al. (Thu,) studied this question.