Effect of Plasma-Activated Water (PAW) on the Postharvest Quality of Shepherd's Purse ( Capsella bursa-pastoris )
Plasma-activated water (PAW) treatment is an effective technique for the quality retention of fresh vegetables with cold atmospheric plasma using controllable parameters. This study investigated the effect of PAW on the postharvest quality of shepherd's purse ( ). The results displayed that PAW...
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| Published in: | Foods Vol. 13; no. 5; p. 703 |
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| Main Authors: | , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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| Abstract | Plasma-activated water (PAW) treatment is an effective technique for the quality retention of fresh vegetables with cold atmospheric plasma using controllable parameters. This study investigated the effect of PAW on the postharvest quality of shepherd's purse (
). The results displayed that PAW treatment with an activation time of 5, 10, 15, and 20 min reduced the yellowing rate and weight loss of the shepherd's purse during 9 days of storage. Compared with untreated samples, PAW treatment at different times reduced the number of total bacteria, coliform, yeast, and mold by 0.18-0.94, 0.59-0.97, 0.90-1.18, and 1.03-1.17 Log CFU/g after 9 days of storage, respectively. Additionally, the treatments with PAW-5 and PAW-10 better preserved ascorbic acid, chlorophyll, total phenol, and total flavonoid contents. They also maintained the higher antioxidant and CAT activity and inhibited the formation of terpenes, alcohols, and nitrogen oxide compounds of the shepherd's purse at the end of storage. The microstructural result illustrated that the cells of the shepherd's purse treated with PAW-5 and PAW-10 were relatively intact, with a small intercellular space after storage. This study demonstrated that PAW treatment effectively improved the postharvest quality of shepherd's purse. |
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| AbstractList | Plasma-activated water (PAW) treatment is an effective technique for the quality retention of fresh vegetables with cold atmospheric plasma using controllable parameters. This study investigated the effect of PAW on the postharvest quality of shepherd’s purse (
Capsella bursa-pastoris
). The results displayed that PAW treatment with an activation time of 5, 10, 15, and 20 min reduced the yellowing rate and weight loss of the shepherd’s purse during 9 days of storage. Compared with untreated samples, PAW treatment at different times reduced the number of total bacteria, coliform, yeast, and mold by 0.18–0.94, 0.59–0.97, 0.90–1.18, and 1.03–1.17 Log CFU/g after 9 days of storage, respectively. Additionally, the treatments with PAW-5 and PAW-10 better preserved ascorbic acid, chlorophyll, total phenol, and total flavonoid contents. They also maintained the higher antioxidant and CAT activity and inhibited the formation of terpenes, alcohols, and nitrogen oxide compounds of the shepherd’s purse at the end of storage. The microstructural result illustrated that the cells of the shepherd’s purse treated with PAW-5 and PAW-10 were relatively intact, with a small intercellular space after storage. This study demonstrated that PAW treatment effectively improved the postharvest quality of shepherd’s purse. Plasma-activated water (PAW) treatment is an effective technique for the quality retention of fresh vegetables with cold atmospheric plasma using controllable parameters. This study investigated the effect of PAW on the postharvest quality of shepherd’s purse (Capsella bursa-pastoris). The results displayed that PAW treatment with an activation time of 5, 10, 15, and 20 min reduced the yellowing rate and weight loss of the shepherd’s purse during 9 days of storage. Compared with untreated samples, PAW treatment at different times reduced the number of total bacteria, coliform, yeast, and mold by 0.18–0.94, 0.59–0.97, 0.90–1.18, and 1.03–1.17 Log CFU/g after 9 days of storage, respectively. Additionally, the treatments with PAW-5 and PAW-10 better preserved ascorbic acid, chlorophyll, total phenol, and total flavonoid contents. They also maintained the higher antioxidant and CAT activity and inhibited the formation of terpenes, alcohols, and nitrogen oxide compounds of the shepherd’s purse at the end of storage. The microstructural result illustrated that the cells of the shepherd’s purse treated with PAW-5 and PAW-10 were relatively intact, with a small intercellular space after storage. This study demonstrated that PAW treatment effectively improved the postharvest quality of shepherd’s purse. Plasma-activated water (PAW) treatment is an effective technique for the quality retention of fresh vegetables with cold atmospheric plasma using controllable parameters. This study investigated the effect of PAW on the postharvest quality of shepherd's purse ( ). The results displayed that PAW treatment with an activation time of 5, 10, 15, and 20 min reduced the yellowing rate and weight loss of the shepherd's purse during 9 days of storage. Compared with untreated samples, PAW treatment at different times reduced the number of total bacteria, coliform, yeast, and mold by 0.18-0.94, 0.59-0.97, 0.90-1.18, and 1.03-1.17 Log CFU/g after 9 days of storage, respectively. Additionally, the treatments with PAW-5 and PAW-10 better preserved ascorbic acid, chlorophyll, total phenol, and total flavonoid contents. They also maintained the higher antioxidant and CAT activity and inhibited the formation of terpenes, alcohols, and nitrogen oxide compounds of the shepherd's purse at the end of storage. The microstructural result illustrated that the cells of the shepherd's purse treated with PAW-5 and PAW-10 were relatively intact, with a small intercellular space after storage. This study demonstrated that PAW treatment effectively improved the postharvest quality of shepherd's purse. |
| Author | Nie, Meimei Xiao, Yadong Xiong, Lingming Dai, Zhuqing Li, Dajing Feng, Lei Zhang, Zhongyuan Liu, Chunquan Xu, Yayuan |
| AuthorAffiliation | Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; xionglingming219@163.com (L.X.); fljaas@126.com (L.F.); nmm1011@163.com (M.N.); zzyszy2012@163.com (Z.Z.); liuchunquan2009@163.com (C.L.); bamboodzq@163.com (Z.D.); xyd15838746910@163.com (Y.X.); xuyayuanxyy2008@126.com (Y.X.) |
| AuthorAffiliation_xml | – name: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; xionglingming219@163.com (L.X.); fljaas@126.com (L.F.); nmm1011@163.com (M.N.); zzyszy2012@163.com (Z.Z.); liuchunquan2009@163.com (C.L.); bamboodzq@163.com (Z.D.); xyd15838746910@163.com (Y.X.); xuyayuanxyy2008@126.com (Y.X.) |
| Author_xml | – sequence: 1 givenname: Lingming surname: Xiong fullname: Xiong, Lingming organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China – sequence: 2 givenname: Lei surname: Feng fullname: Feng, Lei organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China – sequence: 3 givenname: Meimei surname: Nie fullname: Nie, Meimei organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China – sequence: 4 givenname: Dajing surname: Li fullname: Li, Dajing organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China – sequence: 5 givenname: Zhongyuan surname: Zhang fullname: Zhang, Zhongyuan organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China – sequence: 6 givenname: Chunquan surname: Liu fullname: Liu, Chunquan organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China – sequence: 7 givenname: Zhuqing surname: Dai fullname: Dai, Zhuqing organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China – sequence: 8 givenname: Yadong surname: Xiao fullname: Xiao, Yadong organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China – sequence: 9 givenname: Yayuan surname: Xu fullname: Xu, Yayuan organization: Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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| Keywords | plasma-activated water postharvest quality shepherd’s purse aroma characteristics microbial growth |
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| SubjectTerms | Alcohols aroma characteristics Ascorbic acid Capsella bursa-pastoris Chlorophyll Controllability Flavonoids microbial growth Nitrogen oxides Oxidation Phenols Photochemicals Plasma plasma-activated water postharvest quality shepherd’s purse Terpenes Weight loss Yeasts Yellowing |
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| Title | Effect of Plasma-Activated Water (PAW) on the Postharvest Quality of Shepherd's Purse ( Capsella bursa-pastoris ) |
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