Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advances

• Published in: Critical reviews in food science and nutrition Vol. 60; no. 16; pp. 2676 - 2690
• Main Authors: Chen, Ya-Qi, Cheng, Jun-Hu, Sun, Da-Wen
• Format: Journal Article
• Language: English
• Published: Boca Raton Taylor & Francis 07.09.2020; Taylor & Francis Ltd
• Subjects: Cold; Cold plasma; Cold plasmas; Cold treatment; enzymes; Food industry; Food processing industry; food science; fruit and vegetables; Fruits; Life extension; nonthermal processing; nutrition; Physiology; Plasma; Quality; quality attributes; Quality management; raw fruit; Shelf life; Sterilization; Vegetables

In recent years, applications of cold plasma treatments have shown high efficiency in sterilization of fresh fruit and vegetables. With encouraging results, development of this technique focuses on influences of cold plasma on the quality attributes of these fresh produce. More studies found that th...