Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears

Hajizadeh Namin, Ali; Abbaszadeh, Rouzbeh; Pouraghdam, Arezoo

doi:10.22077/jhpr.2021.3907.1185

Document Type : Short Communication Article

Authors

¹ Department of Mechanic, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran

² Department of Agriculture, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran

³ Department of Agriculture, University of Tehran, Karaj, Iran

https://doi.org/10.22077/jhpr.2021.3907.1185

Abstract

Purpose: Fresh-cut fruits are one of the most popular products. Pear is a highly putrefying fruit that is susceptible to mechanical damage, decay and physiological disorders during storage. Reducing post harvest losses of agricultural products with a view to increasing food security and preventing the loss of capital is one of the major issues facing societies. Research Method: Non-thermal plasma is under research for fruits preservation, especially fresh-cut fruits and vegetables. This study investigates the effects of plasma exposure to delay color changes of fresh-cut pears. Findings: Different treatments for the time of plasma exposure and types of packaging were studied. The results showed that; the parameter a*, L*, Chroma and browning index (BI) was significant at 5% level due to different treatments, but the plasma effect on b*, ΔE, h* and YI were not significant at 5% level. Furthermore, the best acceptability is the direct exposure for two-minutes. Research Limitations: No limitations were founded. Originality/Value: It can be concluded that using non-thermal plasma can be considered as a new approach to increasing the durability and shelf life of fresh-cut pears. In addition, plasma exposure is one of the nondestructive processes that does not have any side effects on the products and can significantly obstruct microorganisms and delayed degradation, discoloration.

Keywords

Main Subjects

Fresh-Cut Produce

References

Abreu, M., Beirao-da-Costa, S., Gonçalves, E. M., Beirão-da-Costa, M. L., & Moldão-Martins, M. (2003). Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’pear. Postharvest Biology and Technology, 30(2), 153-160. https://doi.org/10.1016/s0925-5214(03)00105-4

Arias, E., López-Buesa, P., & Oria, R. (2009). Extension of fresh-cut “Blanquilla” pear (Pyrus communis L.) shelf-life by 1-MCP treatment after harvest. Postharvest Biology and Technology, 54(1), 53-58. https://doi.org/10.1016/j.postharvbio.2009.04.009

Barreiro, J., Milano, M., & Sandoval, A. (1997). Kinetics of color change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33(3–4), 359–371. https://doi.org/10.1016/s0260-8774(97)00035-6

Gorny, J. R., Hess-Pierce, B., Cifuentes, R. A., & Kader, A. A. (2002). Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biology and Technology, 24(3), 271-278. https://doi.org/10.1016/s0925-5214 (01)00139-9

Jiafeng, J., Xin, H., Ling, L. I., Jiangang, L., Hanliang, S., Qilai, X., & Yuanhua, D. (2014). Effect of cold plasma treatment on seed germination and growth of wheat. Plasma Science and Technology, 16(1), 54. https://doi.org/10.1088/1009-0630/16/1/12

Lopez, A., Pique, M., Boatella, J., Romero, A., Ferran, A., & Garcia, J. (1997). Influence drying conditions on the hazelnut quality. III. Browning. Drying Technology, 15(3–4), 989–1002. https://doi.org/10.1080/07373939708917273

Luo, Z., Wang, Y., Wang, H., & Feng, S. (2014). Impact of nano‐CaCO 3‐LDPE packaging on quality of fresh‐cut sugarcane. Journal of the Science of Food and Agriculture, 94(15), 3273-3280. https://doi.org/10.1002/jsfa.6680

Ma, L., Zhang, M., Bhandari, B., & Gao, Z. (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science & Technology, 64, 23-38. https://doi.org/10.1016/j.tifs.2017.03.005

Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M. C., & Lerici, C. R. (2000). Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science & Technology, 11(9-10), 340-346. https://doi.org/10.1016/s0924-2244(01)00014-0

Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169–175. https://doi.org/10.1016/s0260-8774(00)00154-0

Misra, N. N., Tiwari, B. K., Raghavarao, K. S. M. S., & Cullen, P. J. (2011). Nonthermal plasma inactivation of food-borne pathogens. Food Engineering Reviews, 3(3-4), 159-170. https://doi.org/10.1007/s12393-011-9041-9

Misra, N. N., Keener, K. M., Bourke, P., Mosnier, J. P., & Cullen, P. J. (2014). In-package atmospheric pressure cold plasma treatment of cherry tomatoes. Journal of Bioscience and Bioengineering, 118(2), 177-182. https://doi.org/10.1016/j.jbiosc.2014.02.005

Misra, N. N., Patil, S., Moiseev, T., Bourke, P., Mosnier, J. P., Keener, K. M., & Cullen, P. J. (2014). In-package atmospheric pressure cold plasma treatment of strawberries. Journal of Food Engineering, 125, 131-138. https://doi.org/10.1016/j.jfoodeng.2013.10.023

Mohapatra, D., Bira, Z. M., Kerry, J. P., Frías, J. M., & Rodrigues, F. A. (2010). Postharvest hardness and color evolution of white button mushrooms (Agaricus bisporus). Journal of Food Science, 75(3), E146-E152. https://doi.org/10.1111/j.1750-3841.2010.01518.x

Niemira, B. A. (2012). Cold plasma decontamination of foods. Annual Review of Food Science and Technology, 3, 125-142. https://doi.org/10.1146/annurev-food-022811-101132

Perni, S., Liu, D. W., Shama, G., & Kong, M. G. (2008). Cold atmospheric plasma decontamination of the pericarps of fruit. Journal of Food Protection, 71(2), 302-308. https://doi.org/10.4315/0362-028x-71.2.302

Ramazzina, I., Berardinelli, A., Rizzi, F., Tappi, S., Ragni, L., Sacchetti, G., & Rocculi, P. (2015). Effect of cold plasma treatment on physio-chemical parameters and antioxidant activity of minimally processed kiwifruit. Postharvest Biology and Technology, 107, 55-65. https://doi.org/10.1016/j.postharvbio.2015.04.008

Pankaj, S. K., Misra, N. N., & Cullen, P. J. (2013). Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge. Innovative Food Science & Emerging Technologies, 19, 153-157. https://doi.org/10.1016/j.ifset.2013.03.001

Pankaj, S.K.; Wan, Z.; Colonna, W.; Keener, K.M. Effect of high voltage atmospheric cold plasma on white
grape juice quality. J. Sci. Food Agric. 2017, 97, 4016–4021. http://dx.doi.org/10.1002/jsfa.8268

Rhim, J., Wu, Y., Weller, C., & Schnepf, M. (1999). Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate. Journal of Food Science, 64(1), 149–152. https://doi.org/10.1111/j.1365-2621.1999.tb09880.x

Sharma, S., & Rao, T. V. R. (2015). Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears. LWT –Food Science and Technology, 62, 791–800. https://doi.org/10.1016/j.lwt.2014.11.050

Sudheesh, C., Sunooj, K. V., Sinha, S. K., George, J., Kumar, S., Murugesan, P., & Kumar, V. A. S. (2019). Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch. Food Chemistry, 294, 194-202. https://doi.org/10.1016/j.foodchem.2019.05.067

Tappi, S., Berardinelli, A., Ragni, L., Dalla Rosa, M., Guarnieri, A., & Rocculi, P. (2014). Atmospheric gas plasma treatment of fresh-cut apples. Innovative Food Science & Emerging Technologies, 21, 114-122. https://doi.org/10.1016/j.ifset.2013.09.012

Thirumdas, R., Sarangapani, C., & Annapure, U. S. (2015). Cold plasma: a novel non-thermal technology for food processing. Food Biophysics, 10(1), 1-11. https://doi.org/10.1007/s11483-014-9382-z

Wang, R. X., Nian, W. F., Wu, H. Y., Feng, H. Q., Zhang, K., Zhang, J., ... & Fang, J. (2012). Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: inactivation and physiochemical properties evaluation. The European Physical Journal D, 66(10), 276. https://doi.org/10.1140/epjd/e2012-30053-1

Xiao, C., Zhu, L., Luo, W., Song, X., & Deng, Y. (2010). Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears. Food Chemistry, 121(4), 1003-1009. https://doi.org/10.1016/j.foodchem.2010.01.038

Zheng, H., Liu, W., Liu, S., Liu, C., & Zheng, L. (2019). Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit. Food Chemistry, 299, 125116. https://doi.org/10.1016/j.foodchem.2019.125116

Journal of Horticulture and Postharvest Research

Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears

References

References

Volume 4, Special Issue - Fresh-cut Products - Serial Number 10
April 2021
April 2021
Pages 91-102

Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears

References

References

Volume 4, Special Issue - Fresh-cut Products - Serial Number 10April 2021April 2021Pages 91-102

Volume 4, Special Issue - Fresh-cut Products - Serial Number 10
April 2021
April 2021
Pages 91-102