Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life

The effect of cold atmospheric plasma (CAP) and pulsed electromagnetic fields (PEMF) on the metabolic process, microbiological, enzymatic and quality parameters of fresh strawberries, after processing and during storage at 1 and 6 degrees C, was studied. CAP was more effective on microorganisms, reducing the total viable count by similar to 0.9 logCFU/g. Phenolic compounds and antioxidant activity were increased after CAP processing by similar to 20.9 and 16.5%, respectively. PEMF strawberries were firmless by similar to 16% compared to control. Both treatments did not significantly affect the weight loss, color, anthocyanins content and pH-value. B-glucosidase activity was higher for PEMF strawberries by at least 35 and 20%, compared to control and CAP respectively, explaining PEMF enhancing aromatic-profile. Ascorbic acid was decreased during storage, nevertheless, nonthermal treated samples showed higher values by at least 10%, compared to control samples. The shelf-life at 1 degrees C for control, CAP and PEMF strawberries was estimated as 13, 17 and 15 days, respectively.