Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce
Joint Authors
Bagheri, Hadi
Abbaszadeh, Sepideh
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-12-07
Country of Publication
Egypt
No. of Pages
8
Abstract EN
In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness.
However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables.
In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing.
Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing.
To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes.
In this review, first, an introduction to minimal processing and its effect on fresh-cut product quality was expressed, and then, the methods used to maintain fresh-cut product quality after minimal processing were reviewed.
Finally, the effect of cold plasma on the qualitative characteristics in some fresh-cut products was investigated.
The review showed that cold plasma treatments can significantly inhibit microorganisms and extend the shelf-life of fresh-cut products.
In addition, no or minimal impacts were observed on physicochemical and organoleptic quality attributes of the treated fresh-cut products.
Therefore, the use of cold plasma is promising for the fresh-cut industry.
American Psychological Association (APA)
Bagheri, Hadi& Abbaszadeh, Sepideh. 2020. Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184963
Modern Language Association (MLA)
Bagheri, Hadi& Abbaszadeh, Sepideh. Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce. Journal of Food Quality No. 2020 (2020), pp.1-8.
https://search.emarefa.net/detail/BIM-1184963
American Medical Association (AMA)
Bagheri, Hadi& Abbaszadeh, Sepideh. Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184963
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184963