Postharvest Pathogens in Strawberry (Fragaria x ananassa): Potential of Plasma-Activated Water and Micro-Nano Bubbles for Control – A Review

Pathogen contamination of strawberries is a significant concern, as it leads to yield losses and a decrease in consumer acceptance. The quality and safety of strawberries are particularly vulnerable to fungal and bacterial pathogens, which can affect fruits during cultivation, transportation, and storage. Among the primary fungal pathogens responsible for their quality deterioration are Botrytis cinerea, Rhizopus spp., Colletotrichum spp., and Penicillium spp. In addition, strawberries are also vulnerable to bacterial pathogens, including Salmonella spp., Escherichia coli, Listeria monocytogenes, and Staphylococcus spp. Over the past few decades, researchers have developed several control methods to improve their quality and ensure safe consumption. These include chemical, physical, and biological controls. However, the lack of effective pathogen inactivation during postharvest remains a challenge. Plasma-activated water (PAW), which is rich in reactive oxygen and nitrogen species (RONS), has demonstrated pathogen inactivation abilities. Similarly, the properties of micro-nano bubbles (MNBs), such as a large specific surface area, a long lifetime in aqueous solutions, oxidizing ability, and reduction of surface tension, have been studied for disinfection applications. Therefore, this article provides a comprehensive overview of the morphological and pathogenic variability of the common fungal and bacterial pathogens in strawberries. Furthermore, it highlights the p athogen-inactivating ability of PAW and MNBs as a potential postharvest pathogen control measure, particularly in ensuring optimal quality and extending the shelf life of strawberries.