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Cold plasma treatment can inactivate microorganisms on the surface of fresh fruits to ensure food safety. Gliding arc plasma-activated air (PAA) was used in this study to treat blueberries in a sealed space. The results show that 20 min of PAA treatment effectively sterilized the bacterial and yeast + mold counts at the 30th day by 2.42 and 1.30 log10 CFU/g, respectively. There was no significant difference in the weight loss rate of blueberries before and after PAA treatment, which led to an extended shelf life of 10–15 days at ambient conditions. Quality properties of treated blueberries, such as firmness, soluble solids, vitamin C, and anthocyanin, which was mediated by homogeneous enzymes, were found to be preserved at a high level in comparison with that of control samples. Furthermore, PAA treatment was found to significantly reduce the decline rate in enzyme activity with highest levels of 62, 59, and 7.4 U/(min·g) for peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT), respectively, after 20 min of treatment through production of a high density of •OH dominant active air. This PAA treatment supplies a novel storage and preservation choice for other fresh fruits and vegetables on a large scale.
Zhang et al. (Thu,) studied this question.
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