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This research investigates how cold plasma treatment affects microbial inactivation and quality retention in strawberries.

Cold Plasma Treatment: A Novel Approach for Microbial Inactivation and Shelf-Life Enhancement of Strawberries

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Efficacy of plasma-processed air improves strawberry preservation, indicating a promising preservation method.

This research investigates how cold plasma treatment affects microbial inactivation and quality retention in strawberries.
Plasma-processed air generated via sliding arc discharge
Treatment durations of 15 s, 30 s, and 60 s
Comparison with untreated controls during cold storage
PPA treatment reduced microbial colonies by approximately 95% at 60 s exposure
Nutritional parameters remained stable and not significantly different from untreated strawberries
Shelf-life of treated strawberries reached 15, 18, and 16 days depending on treatment duration compared to 9 days for controls

Wang et al. (2026) studied this question.

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