| Production of plasma activated water to improve shelf life and quality of strawberries |
| Paper ID : 1434-NICAME1402 |
| Authors: |
|
Matineh Keikhosrokiani, Morteza Sadeghi * Biosystem Engineering Department, College of Agriculture, Isfahan University of Technology, Isfahan, Iran |
| Abstract: |
| Plasma activated water (PAW) is a new method for cleaning crops surface and preserving their qualitative indices during storage. In the first step of this study, tap water was activated with cold plasma jet at three durations of 20, 40, and 60 min. Then, pH, electrical conductivity, and water temperature indices were determined immediately after activation of water. The results revealed that the pH and electrical conductivity decreased and increased significantly with increase in the activation duration. In the second step, the strawberry samples were treated with the produced PAW and their weight loss was assessed after 12 days of storage. It was shown that the PAW activation duration had a positive significant impact on the weight loss. Staphylococcus aureus was also decreased by 0.9 and 1.2 Log cycles for the treated strawberries with the PAW at the activation duration of 60 min on 0 and 4 days of storage. While the corresponding values were 0.9 and 1.2 Log cycles for the control treatment. |
| Keywords: |
| Cold plasma jet, Activation duration, Microbial load, Physicochemical properties |
| Status : Paper Accepted (Poster Presentation) |
