Cherry samples were treated with cold plasma under different voltages (40, 60, 80 kV) and different treatment durations (60, 80, 100, 140 s), then stored in a refrigerator at 0 ℃. Data on the decay rate, respiration rate, and physiological properties of the cherries and their correlational relationships after different treatments of cold plasma were collected under the conditions of ambient temperature and dry air. The decay rate, respiration rate, total soluble solids, total phenol, flavonoids, anthocyanin, VC, titratable acidity, firmness, and a* value were investigated at regular intervals to analyze the quality of the cherries under different treatment conditions. Additionally, the total colony number was estimated at the end of storage. The results indicated that cold plasma treatment under moderate conditions was effective for prolonging cherry storage, inactivating microorganisms, decreasing the decay rate, and inhibiting respiration with either no compromise on the cherry quality or only a slightly noticeable influence. A significant positive correlation was found between the decay rate and respiration rate, as well as between the VC content and titratable acidity. Antioxidant contents and firmness were found to be negatively correlated with the a* value. In conclusion, this study demonstrated that cold plasma has potential applications in the storage and preservation of cherries.

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Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and extends the shelf life of agricultural products. In this study, the drying characteristics of jujube during HARF and hot air (HA) were investigated, and quality analyses, such as color, vitamin C (VC) and total flavonoid content (TFC), of jujube were performed. The drying curves revealed that the drying time used to reduce the moisture content from 81.7 to 6.0% on a dry basis was 360 and 1320 min using HARF drying and hot air (HA) drying, respectively. The logarithmic model was the best to describe the HARF drying process with R 2 , RMSE and SSE values of 0.998, 0.00508 and 0.000306, respectively. Quality analysis demonstrated significant differences in color, VC content and total flavonoid content between the HARF and HA treatments during the drying process and storage periods (P > 0.5), and the HARF-dried jujube product performed much better than that dried by HA. Compared with HA drying, HARF drying showed a shorter drying time, higher drying efficiency and better product quality, indicating that HARF drying was a more promising drying method for jujube with acceptable product quality.

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