Indexed by:Journal Papers
Date of Publication:2019-11-01
Journal:IEEE TRANSACTIONS ON PLASMA SCIENCE
Included Journals:SCIE
Volume:47
Issue:11,SI
Page Number:4811-4817
ISSN No.:0093-3813
Key Words:Antioxidant enzyme; fresh-cut kiwifruit (FCK); inactivation; plasma-activated water (PAW); reactive oxygen species (ROS)
Abstract:Recently, plasma-activated water (PAW) has received extensive attention in food safety field due to its advantages of eco-friendly and high sterilization efficiency. In this paper, the effects of PAW on microbe loads and quality of fresh-cut kiwifruit (FCK) were studied, and the preservation mechanism of PAW on FCK was explored. A 1 mL of PAW and 1 mL of sterile water as control sample were separately sprayed on FCK and stored at 4 degrees C for 8 days. Compared to the control sample, the microbial population of FCK was reduced by approximately 1.8 log CFU/g after the PAW treatment. The activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) in PAW-treated FCK samples were improved. Further test results showed that H2O2 and O-2(-) accumulation rates of PAW-treated FCK were slower than that of the control sample. Finally, by analyzing the effect of pH and H2O2 on the activity of antioxidant enzymes in FCK, it was found that either pH or H2O2 treatment could enhance the activities of antioxidant enzymes in FCK. Concerning the fruit quality, our measurement shows that the PAW treatment had no significant effect on the firmness and b* value of FCK.
Senior Engineer
Supervisor of Doctorate Candidates
Supervisor of Master's Candidates
Gender:Male
Date of Birth:1971-11-24
Alma Mater:Dalian University of Technology
Degree:Doctoral Degree
School/Department:School of Electrical Engineering
Discipline:Theory and New Technology of Electrical Engineering
Business Address:School of Electrical Engineering, Dalian University of Technology, No.2 Linggong Road, Ganjingzi District, Dalian City, Liaoning Province, China
Contact Information:dpliu@dlut.edu.cn
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