Application of nonthermal plasma on fresh produce
DOI:
https://doi.org/10.24843//JBETA.2023.v11.i02.p19%20AbstractKeywords:
cold plasma, fresh produce, physiological properties, food safetyAbstract
Non-thermal plasma is ionized gas which comprised of neutral molecules, excited atom, and charged
molecules. Some of the molecules are so very reactive that react rapidly to almost organic or non-organic
matter. Due to its properties, plasma is recently applied to decontaminate agricultural products from various
contaminants. In the case of fresh produce such fruit and vegetable, non-thermal plasma is used to kill
bacteria and other microorganisms attached to a product’s surface, or to degrade the pesticide residues
coating the product. These contaminants affect product quality in a certain way thus, they could reduce the
profit gain by producers, handlers, and sellers. Some mechanisms explained how non-thermal plasma
reduce the level of contaminant have been proposed by researchers. The point are the reactive species
damage the cell wall of microorganisms making them non-viable or damaged, and they could react to
pesticide compounds as well and degrade them to less harmful compounds. However, the same reactive
species not only react to target-matter but also react to product tissues around the plasma applied and affect
the quality of the treated product. This paper reviews the effect of non-thermal plasma on fresh product
quality from physical, physiological, chemical, and microbiological viewpoints.
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