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

被引：52

作者：

Giannoglou, Marianna ^{[1
]}

Xanthou, Zacharoula-Maria ^{[1
]}

Chanioti, Sofia ^{[1
]}

Stergiou, Panagiota ^{[1
]}

Christopoulos, Miltiadis ^{[1
]}

Dimitrakellis, Panagiotis ^{[2
]}

Efthimiadou, Aspasia ^{[3
]}

Gogolides, Evangelos ^{[2
]}

Katsaros, George ^{[1
]}

机构：

[1] Hellenic Agr Org DEMETER, Inst Technol Agr Prod, Lykovrissi 14123, Greece

[2] Natl Ctr Sci Res Demokritos, Inst Nanosci & Nanotechnol, Aghia Paraskevi 15341, Attica, Greece

[3] Hellenic Agr Org DEMETER, Inst Soil & Water Resources, Lykovrissi 14123, Attica, Greece

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2021年 / 68卷

关键词：

Nonthermal processing; Cold atmospheric plasma; Pulsed electromagnetic fields; Strawberries; Shelf-life;

D O I：

10.1016/j.ifset.2021.102631

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：11

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