The effect of cold plasma with argon gas in increasing the shelf life of red guava fruit
Subject Areas : Shelf Life of Food Products and Agricultural ProductionsMahdi Pourhashemi 1 , Mahnaz Hashemiravan 2 * , Nazanin Zand 3 , Alireza Shahab Lavasani 4
1 - Ph.D. student, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Assistant Professor, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Assistant Professor, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
4 - Associate Professor, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Keywords: Cold Plasma, Guava, microorganisms, shelf life, Argon Gas,
Abstract :
Cold plasma is an innovative technology in the food industry that has significant potential for extending the shelf life of fruits. This technology can effectively increase the longevity of fruits due to its capability to kill microorganisms and deactivate spoilage enzymes. This research investigates the effect of cold plasma with argon gas on the shelf life of red guava fruit (Psidium guajava L.). In this study, guava fruits were contaminated with a microbial strain of Aspergillus niger and subsequently treated with various cold plasma treatments for different durations (ranging from 150 to 1200 seconds). The results showed that the use of cold plasma significantly reduced the number of molds and improved the physical and chemical properties of the fruits. Additionally, sensory evaluations indicated an increased acceptability of the cold plasma-treated fruits. The changes in pH and fruit firmness also improved, indicating better quality in the treated fruits. Based on obtained results, cold plasma is an effective, non-thermal method for preserving quality and extending the shelf life of red guava. It can serve as an alternative method in post-harvest management of horticultural products. The application of cold plasma may contribute to the development of new technologies for the preservation and storage of agricultural products, particularly in international markets.
1. Donglu F, Wenjian Y, Kimatu BM, Mariga AM, Liyan Z, Xinxin A, Qiuhui H. Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes). Innovative Food Science & Emerging Technologies. 2016;33, 489-497.
2. Otoni CG, Avena‐Bustillos RJ, Azeredo HM, Lorevice MV, Moura MR, Mattoso LH, McHugh TH. Recent advances on edible films based on fruits and vegetables—a review. Comprehensive Reviews in Food Science and Food Safety. 2017; 16(5), 1151-1169.
3. Campus M, Değirmencioğlu N, Comunian R. Technologies and trends to improve table olive quality and safety. Frontiers in microbiology. 2018 Apr 4;9:617.
4. Siddig M, Ahmed J, Lobo MG, Ozadali F. Tropical and subtropical fruits: postharvest physiology, processing and packaging. Wiley Publishing. 2012; P. 637
5. Singh SP. Prospective and retrospective approaches to postharvest quality management of fresh Tropical Guava (Psidium guajava L.) fruit in supply chain. Fresh Produce. 2010; 4: 36 – 48.
6. Soares FD, Pereira T, Marques MOM, Monteiro AR. Volatile and nonvolatile chemical composition of the white Tropical Guava fruit (Psidium guajava) at different stages of maturity. Food Chemistry. 2007; 100: 15 – 21.
7. Ahmadi K, Qolizadeh H, Ebadzadeh H, Hatami F, Hosseinpour R, Abdshah H, Rezaei MM, Fazli Estebarq M. Agricultural Statistics, the third volume, horticultural products, Ministry of Agricultural Jihad, Planning and Economic Deputy, Information and Communication Technology Center. 2015. [In Persian].
8. Madani B, Boroujerdnia M, Postharvest physiology of papaya. Research Archievments for field and Horticulture crop; 8(1):106-115. [In Persian]
9. Singh SP, Pal RK. Response of climacteric-type Tropical Guava (Psidium guajava L.) to postharvest treatment with 1-MCP. Postharvest. Biology and Technology.2008; 47: 307– 314.
10. Perucca M. Introduction to plasma and plasma technology. Plasma technology for hyperfunctional surfaces: Food, Biomedical, and Textile Applications. 2010; 24:1-32.
11. Bianlu A, Shokri Yazni S, Shahabi Ghafarakhi I. Application of cold plasma in food packaging, Packaging science and art. 2021; 12(45):78-88. [In Persian]
12. Heydari M, Carbone K, Gervasi F, Parandi E, Rouhi M, Rostami O, Abedi-Firoozjah R, Kolahdouz-Nasiri A, Garavand F, Mohammadi R. Cold Plasma-Assisted Extraction of Phytochemicals: A Review. Foods ;2023; 12(17): 3181.
13. Schlüter O, Ehlbeck J, Hertel C, Habermeyer, M., Roth A, Engel KH, Eisenbrand G. Opinion on the use of plasma processes for treatment of foods. Molecular nutrition and food research.2013; 57(5): 920-927.
14. Fernandes FA, Rodrigues S. Cold plasma processing on fruits and fruit juices: A review on the effects of plasma on nutritional quality. Processes. 2021;9(12):2098.
15. Pasquali F, Stratakos AC, Koidis A, Berardinelli A, Cevoli C, Ragni L, Trevisani M. Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.). Food control.2016; 60: 552-559.
16. Korachi M, Gurol C, Aslan N. Atmospheric plasma discharge sterilization effects on whole cell fatty acid profiles of Escherichia coli and Staphylococcus aureus. Electrostatics.2010; 68 (6): 508–512.
17. Institute of Standards and Industrial Research of Iran. Fruits and their products- measurement method of chemical and microbial properties. Iranian National Standard No. 12588.2010. [In Persian]
18. Institute of Standards and Industrial Research of Iran. Characteristics and test methods of fresh vegetable and other products - The colony count method (aerobic; mold and yeast colonies counting). Iranian National Standard No. 7635.2005. [In Persian]
19. Saberi L. The effect of bioactive coating of aloe vera with carboxymethyl cellulose for the preservation of button mushrooms, master's thesis, Tabriz University.2014 [In Persian]
20. Institute of Standards and Industrial Research of Iran. pH measurement in fruit and vegetable products. Iranian National Standard No. 4404.1998. [In Persian]
21. Sethi Sh, Joshi A, Arora B, Bhowmik A, Sharma RR, Kumar P. Significance of FRAP, DPPH, and CUPRAC assays for antioxidant activity determination in apple fruit extracts. European Food Research and Technology.2020; 246: 591–598.
22. D'Aquino S, Continella A, Gentile A, Dai S, Deng Z, Palma A. Decay control and quality of individually film-wrapped lemons treated with sodium carbonate. Food Control.2020; 108: 106878.
23. Sainz-Garcia E, Alba-Elias F. Advances in the application of cold plasma technology in foods. Foods. 2023; 12: 1388.
24. Waghmare R. Cold plasma technology for fruit-based beverages: A review. Trends in Food Science Technology. 2021; 114: 60-69.
25. Lotfy K, Al-Qahtani SM, Al-Harbi NA, El-Absy KM, Bu Shulaybi FA, Alali SA, Mashtoly TA. Influence of non-thermal plasma on the quality and nutritional content of palm dates. Applied Sciences. 2022; 12: 8587.
26. Abdulahi Dargah M, Noha Khan M, Rafiei Sarmazdeh Z, Rezazadeh Azari F, Bey Mohammadi N, Bakhtiari M. Atmospheric cold plasma is a new method to remove pharmaceutical compounds from water. Journal of Nuclear Science and Technology. 2022; 100(2): 158-16. [In Persian]
27. Misra NN, Patil S, Moiseev T, Bourke P. In-package atmospheric pressure cold plasma treatment of strawberries. Journal of Food Engineering. 2014; 125: 131-138.
28. Medvecka V, Mosovska S, Mikulajova A, Zahoranova A. Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts. International Journal of Food Engineering. 2023; 20(1):27-35.
29. Amir Mojahedi, M. Maqsoodi, H. Belwardi, M. Ganjavi, A. Taraz, M. The effect of atmospheric cold plasma processing on the microbial and organoleptic characteristics of Mozafati dates, Iran Biosystem Engineering, 2023;53(4): 327-340.