Low-pressure cold plasma pretreatment: Impact on quality attributes of “Fan Retief” guava and efficacy against Colletotrichum gloeosporioides

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-20 DOI:10.1111/1750-3841.70058

Bafana Mlambo, Funso R. Kutu, Zinash A. Belay, Rebogile R. Mphahlele, Terence Suinyuy, Lucky Mokwena, Oluwafemi James Caleb

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Abstract

This work investigated the impact of low-pressure cold plasma (CP) as a pretreatment with polyethylene terephthalate (PET) plastic trays or open corrugated cardboard (OCC) boxes on the overall quality of “Fan Retief” guava fruits stored for 28 days at 13°C. Untreated samples placed in PET and OCC served as control. Guava fruits followed typical climacteric responses, but CP-treated samples significantly slowed down respiration (RRCO₂) and ethylene production rate during storage (p ≤ 0.05). On day 28, CP-treated samples retained the highest titratable acidity and total phenolics compared to untreated samples (p ≤ 0.05). Overall, CP pretreatment better maintained the relative abundance of characteristic volatile compounds for guava fruits during storage, effectively delayed decay incidence, and inhibited the growth of Colletotrichum gloeosporioides in vivo compared to control.

Practical Application

This study demonstrated low-pressure cold plasma as a potential alternative phytosanitary tool for the postharvest handling of guava fruit.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.