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

IF 3.4 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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低压冷等离子体预处理对“范蕾芙”番石榴品质属性的影响及对炭黑病菌的防治作用

本文研究了低压冷等离子体（CP）预处理对聚对苯二甲酸乙二醇酯（PET）塑料托盘或开放式瓦楞纸板箱（OCC）在13℃下储存28天的“Fan Retief”番石榴果实整体质量的影响。未处理的样品置于PET和OCC中作为对照。番石榴果实表现出典型的更年期反应，但cp处理显著减缓了贮藏期间的呼吸速率（RRCO2）和乙烯产量（p≤0.05）。第28天，cp处理样品的可滴定酸度和总酚类物质均高于未处理样品（p≤0.05）。总体而言，CP预处理较好地维持了番石榴果实贮藏过程中特征挥发性化合物的相对丰度，有效延缓了果实腐烂的发生，抑制了番石榴炭疽病的体内生长。本研究证明了低压冷等离子体作为番石榴果实采后处理的潜在替代植物检疫工具。

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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.