Atmospheric gas plasma treatment of fresh-cut apples

In-package atmospheric pressure cold plasma treatment of cherry tomatoes

“…An insignificant difference (p>0.05) between the firmness values of control and treated tomatoes was recorded at the end of storage period, meaning that the tissue structure of the produce remained intact. Tappi et al (24) recently reported that gas plasma treatments cause loss of firmness in fresh-cut apples with treatment times of the order of 10 to 30 min. This was most likely an outcome of the exposed tissues surface in their studies, which cause cell leakage during prolonged exposure, making the process more challenging.…”

Plazmové technologie v potravinářském průmyslu: mini-review

“…They achieved the changes in the tensile strength, elongation, and moisture barrier property of the fi lm which increased by 6.8%, 13.4%, and 24.4%, respectively. The DBD gas plasma effect on fresh-cut apple quality was studied by Tappi et al (2014).…”

“…On the other hand, Ramazzina et al (2015) did not observed signifi cant changes in antioxidants content and antioxidant activity of kiwifruit. Tappi et al (2014) referred that infl uence of plasma on the reduction of polyphenol oxidase activity on the apple slices was found.…”

Emerging applications of low temperature gas plasmas in the food industry

“…Operation of a variety of different types of plasma sources have resulted in only small differences in colour in plasma treated lettuce, strawberries, pork, tomatoes and peppers. 28,39,78,79,80,81 Interestingly, plasma treatment of fresh cut apples can delay the browning of the fruit for periods of up to 4 hours following a 15 minute plasma exposure. Although oxidation brings about the natural browning of fruit, the oxidative environments created within the plasma served primarily to inactivate the enzymes responsible for enzymatic browning.…”

“…Although oxidation brings about the natural browning of fruit, the oxidative environments created within the plasma served primarily to inactivate the enzymes responsible for enzymatic browning. 78 Besides food colour, the texture and firmness of the product constitute another important quality attribute. Here again, under controlled plasma exposure, no statistically significant difference was found between treated and untreated samples of strawberries, cherry tomatoes or apples.…”