The effect of cold plasma with argon gas in increasing the shelf life of red guava fruit

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Mahdi 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

Received: 2024-10-13 Accepted : 2024-11-21 Published : 2024-12-05

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.