Potential applications of atmospheric-pressure dielectric barrier discharge cold plasma for fruit preservation: Advantages, effects on quality characteristics, and limitations

The review primarily presents the features of dielectric barrier discharge (DBD) plasma, its progress and its latest applications in extending the shelf-life of fruits. First, a brief introduction to the concept of plasma physics and the reactive species and plasma generation techniques is reviewed. Then, the review discusses how the application of the DBD cold plasma (CP) to fruits can induce some favorable reactions that have positive effects, such as slowing down the ripening process, extending shelf life, reductions in the activities of enzymes, and degrading pesticides and mycotoxins. Moreover, DBD-CP has shown its effectiveness in reducing the microbial decontamination of fresh produce, while preserving the physicochemical attributes. Besides improving the overall quality and extending the shelf life of fresh fruits and vegetables, the application of the optimal operating conditions of DBD-CP also increases the levels of some nutrients and bioactive substances in some fruits. Overall, DBD-CP is a promising and green processing approach with a low energy input requirement for improving the shelf life and functional quality of fruits, but it requires optimization of processing parameters and evaluation of sensory and nutritional attributes.