Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: Inactivation and physiochemical properties evaluation

R. X. Wang, W. F. Nian, H. Y. Wu, H. Q. Feng, K. Zhang, J. Zhang, W. D. Zhu, K. H. Becker, J. Fang

Research output: Contribution to journalArticle

Abstract

A direct-current, atmospheric-pressure air cold plasma microjet (PMJ) was applied to disinfect Salmonella directly deposited on fresh fruit and vegetable slices. Effective inactivation was achieved on sliced fruit and vegetables after 1 s plasma treatment. The physiochemical properties of the slices, such as water content, color parameters, and nutritional content were monitored before and after plasma treatment. It was found that the physiochemical properties changes caused by the plasma were within an acceptable range. Reactive oxygen species, which are believed to be the major bactericidal agents in the plasma, were detected by electron spin resonance spectroscopy and optical emission spectroscopy.

Original languageEnglish (US)
Article number276
JournalEuropean Physical Journal D
Volume66
Issue number10
DOIs
StatePublished - Oct 2012

Fingerprint

vegetables
fruits
cold plasmas
deactivation
atmospheric pressure
evaluation
salmonella
optical emission spectroscopy
moisture content
electron paramagnetic resonance
direct current
color
air
oxygen
spectroscopy

ASJC Scopus subject areas

  • Atomic and Molecular Physics, and Optics

Cite this

Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices : Inactivation and physiochemical properties evaluation. / Wang, R. X.; Nian, W. F.; Wu, H. Y.; Feng, H. Q.; Zhang, K.; Zhang, J.; Zhu, W. D.; Becker, K. H.; Fang, J.

In: European Physical Journal D, Vol. 66, No. 10, 276, 10.2012.

Research output: Contribution to journalArticle

Wang, R. X. ; Nian, W. F. ; Wu, H. Y. ; Feng, H. Q. ; Zhang, K. ; Zhang, J. ; Zhu, W. D. ; Becker, K. H. ; Fang, J. / Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices : Inactivation and physiochemical properties evaluation. In: European Physical Journal D. 2012 ; Vol. 66, No. 10.
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