Atmospheric gas plasma treatment of fresh-cut apples

• Published in: Innovative food science & emerging technologies 2014-01, Vol.21, p.114-122
• Main Authors: Tappi, Silvia, Berardinelli, Annachiara, Ragni, Luigi, Dalla Rosa, Marco, Guarnieri, Adriano, Rocculi, Pietro
• Format: Article
• Language: English
• Subjects: Apples; C (programming language); Cold gas plasma; Colour; Dielectric barrier discharge; Fresh-cut apple; Fruit quality; Gas plasmas; Metabolic activity; Polyphenol oxidase; Polyphenylene oxides; Surface layer; Texture
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2013.09.012

In this study we pioneered the use of gas plasma for the treatment of fresh-cut apples and its potential application in the agri-food precesses. Treatments were conducted on fresh-cut Pink Lady® apples using a Dielectric Barrier Discharge (DBD) generator and considering three different times: 10, 20 and 30min. Main quality (soluble solid content, titrable acidy, colour by computer vision system and texture) and metabolic parameters (polyphenol oxidase PPO activity, respiration and heat production) were assessed immediately after the treatment and during a storage of 24h (10°C, 90% RH). In terms of browned areas, a significant decrease was observed in treated samples compared to the control ones (up to about 65% for 30min and after 4h of storage). PPO residual activity decreased linearly by increasing the treatment time (up to about 42%). In general the treatment appeared to slow down the metabolic activity of the tissue. Other qualitative parameters were only slightly affected by the treatment. The potential application on in-packed cold plasma technology and its known effect on microbiological decontamination of foods makes this technique very encouraging for fresh-cut fruit stabilization. However very important aspects have to been clarified in order to deeply understand gas plasma effect on fresh-cut apple quality and on the metabolic response of the tissue. •A Dielectric Barrier Discharge (DBD) generator was used to treat fresh-cut Pink Lady® apples.•Qualitative and metabolic parameters were assessed during a maximum storage of 24h (10°C, 90% RH).•Polyphenol oxidase residual activity significantly decreases with treatment time and metabolic activity appeared slowed,•The non-thermal gas plasma inhibited browning incidence and did not affect apple texture.