Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce

In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedu...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food quality 2020, Vol.2020 (2020), p.1-8
Main Authors: Bagheri, Hadi, Abbaszadeh, Sepideh
Format: Article
Language:English
Subjects:
Atmospheric pressure
Book publishing
Charged particles
Cold
Discoloration
E coli
Food
Food quality
Fruits
Investigations
Lettuce
Microorganisms
Nutritive value
Pathogens
Plasma
Plasma physics
Quality management
Salmonella
Vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed. Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated. The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products. In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products. Therefore, the use of cold plasma is promising for the fresh-cut industry.
ISSN:0146-9428
1745-4557
DOI:10.1155/2020/8866369