Effect of post-harvest cold plasma treatment on physicochemical properties and inactivation of Penicillium digitatum in Persian lime fruit

Akaber, Sana; Ramezan, Yousef; Reza Khani, Mohammad

doi:10.1016/j.foodchem.2023.137616

Cited by 11 publications

(1 citation statement)

References 55 publications

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“…The average SSC of Persian lime fruit was reported as 7.6% to 10% (Akaber et al 2024). Others have reported an average SSC of 8.8% to 10.8% for Persian lime depending on the root stock (Garcia-Munoz et al 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of X-ray Irradiation and Carnauba Wax Coating on Quality of Lime (Citrus latifolia Tan.) Fruit

Sun,

Follett,

Shu

et al. 2024

horts

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The quality of Persian (Tahiti) lime (Citrus latifolia Tan.) fruit was determined following coating with carnauba wax and X-ray irradiation at doses suitable for disinfestation of quarantine pests. Fruit with or without carnauba wax coating were treated with irradiation doses of 0, 150, 300, or 450 Gy, and stored for 14 days at 13 °C and 6 days at 20 °C to simulate commercial transportation and marketing conditions from Hawaii to the continental United States. The fruit color, weight loss, total soluble solids (TSS) content, and titratable acidity (TA) were analyzed at 7, 14, and 14 + 6 days post irradiation. Wax coating significantly delayed fruit peel discoloration, and reduced fruit weight loss by more than 7% compared with the unwaxed controls. Irradiation did not affect ΔE of the peel for coated fruit at day 14 + 6. Irradiation with or without coating did not affect ΔE of flesh color, weight loss, TSS content, or TA. Wax coating combined with irradiation treatment of limes at doses ≤450 Gy ensured marketable visual quality and chemical composition while providing quarantine security.

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Section: Resultsmentioning

confidence: 99%

Effect of X-ray Irradiation and Carnauba Wax Coating on Quality of Lime (Citrus latifolia Tan.) Fruit

Sun,

Follett,

Shu

et al. 2024

horts

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Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development

Nikzadfar,

Kazemi,

Abooei

et al. 2024

Food Bioprocess Technol

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Cold plasma, an emerging and versatile non-thermal technology, has gained substantial attention, particularly in the domain of surface modification, specifically within the context of packaging films. Recent developments in cold plasma technology have unveiled its potential to improve various aspects of packaged films, including chemical composition, physical attributes, structural characteristics, and overall functionality. These enhancements encompass surface roughness, contact angles, flexibility, thermal stability, barrier properties, and antimicrobial efficacy. The imperative for the advancement and expansion of decay-control technologies is crucial, not only for preserving the quality of fresh fruits and vegetables but also for mitigating biological risks throughout postharvest, processing, and storage. This, in turn, extends the shelf life of these products. This review aims to comprehensively outline the various systems utilized in in-package cold plasma (CP) treatments and their interactions with key parameters that significantly influence the efficacy of the process on fruits and vegetables. In this order, the review furnishes a comprehensive understanding of the mechanisms through which cold plasma impacts the quality characteristics of diverse fruits and vegetables. The review paper examines the potential of cold plasma technology in inhibiting spoilage and pathogenic microorganisms, deactivating enzymes, and altering the physical, mechanical, and chemical characteristics of fresh fruits and vegetables during packaging. Furthermore, It deals with the effect of cold plasma technology on increasing the quality and characteristics of edible films, alongside its utilization as an antimicrobial agent in food packaging.

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Effects of Dielectric Barrier Discharge Cold Plasma on the Extraction of Bioactive Compounds from Colombian Arabica Coffee Powder

Monfaredi,

Mohajer,

Khademi

et al. 2024

Food Bioprocess Technol

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Effect of post-harvest cold plasma treatment on physicochemical properties and inactivation of Penicillium digitatum in Persian lime fruit

Cited by 11 publications

References 55 publications

Effect of X-ray Irradiation and Carnauba Wax Coating on Quality of Lime (Citrus latifolia Tan.) Fruit

Effect of X-ray Irradiation and Carnauba Wax Coating on Quality of Lime (Citrus latifolia Tan.) Fruit

Application of Cold Plasma Technology on the Postharvest Preservation of In-Packaged Fresh Fruit and Vegetables: Recent Challenges and Development

Effects of Dielectric Barrier Discharge Cold Plasma on the Extraction of Bioactive Compounds from Colombian Arabica Coffee Powder

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