Influence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage

Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables

“…Cold plasma is a suitable processing alternative for decontaminating food products sensitive to thermal processes, such as MPFV. Fresh cut cantaloupe treated with cold plasma for 1.5 min showed no bacterial, yeast, and mold count within 2-days of storage at 4 °C and no significant changes in flavor and color ( Zhou et al, 2022 ). Extended shelf life of tomatoes was achieved with cold plasma treatment, when tomatoes were inoculated with E. coli and showed a 6 log CFU/mL reduction with a 60 kV treatment for 15 min and stored for 2-days at room temperature ( Prasad et al, 2017 ).…”

An in‐depth review of novel cold plasma technology for fresh‐cut produce

“…Assessed by Zhou et al (2022) that cold plasma‐treated fresh‐cut cantaloupe exhibited better quality characteristics in contrast to the untreated cantaloupes. Cold plasma treatment at 40 kV was done on fresh‐cut samples for 90 s. Treated and untreated samples were then stored at the refrigeration temperature of 4°C for 10 days.…”

“…Zhou et al (2022) treated the fresh‐cut cantaloupe slices with 40 kV cold plasma for 90 s. The control and treated samples were kept for 0, 2,4, 6, 8, and 10 days at 4°C. It was found that the values for L *, a *, and b * elevated during the storage period.…”

“…Zhou et al (2022) revealed that fresh‐cut cantaloupe treated with 40 kV cold plasma for 90 s showed increased firmness during the storage of 2, 4, 6, 8, and 10 days. The change in firmness decreased from 3.58 N to 3.25 N immediately after treatment.…”

“…Zhou et al (2022) evaluated the impact of cold plasma on the quality characteristics of fresh‐cut cantaloupe. Fresh‐cut cantaloupe slices were treated with 40 kV cold plasma for 90 s and stored for 0, 2, 4, 6, 8, and 10 days at 4°C.…”