Abstract
In this study, the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas–liquid interface, on the quality of fresh strawberries during storage were investigated. The results showed that, with the prolongation of plasma treatment time, the pH of PAW declined dramatically and the electrical conductivity increased significantly. The active components, including NO2−, NO3−, H2O2, and O2−, accumulated gradually in PAW, whereas the concentration of O2− decreased gradually with the treatment time after 2 min. No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries (p > 0.05). Furthermore, the PAW treatment delayed the quality deterioration of strawberries and extended their shelf life. Principal component analysis and hierarchical cluster analysis showed that the PAW 2 treatment group demonstrated the best prolonged freshness effect, with the highest firmness, total soluble solids, vitamin C, and DPPH radical scavenging activity, and the lowest malondialdehyde and ∆E* values, after 4 days of storage. It was concluded that PAW showed great potential for maintaining the quality of fresh fruits and extending their shelf life.
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Claims 9
Claim · model-written summary
Longer plasma treatment lowered the pH of plasma-activated water.
Not reportedTaxon
Verbatim
e0“with the prolongation of plasma treatment time, the pH of PAW declined dramatically”
Claim · model-written summary
Longer plasma treatment increased the electrical conductivity of plasma-activated water.
Not reportedTaxon
Verbatim
e0“the electrical conductivity increased significantly”
Claim · model-written summary
Active components accumulated in plasma-activated water.
Not reportedTaxon
Verbatim
e0“The active components, including NO2−, NO3−, H2O2, and O2−, accumulated gradually in PAW”
Claim · model-written summary
O2− concentration decreased after two minutes of plasma treatment.
Not reportedTaxon
Verbatim
e0“the concentration of O2− decreased gradually with the treatment time after 2 min”
Claim · model-written summary
PAW-treated strawberries showed no significant change in pH, firmness or color.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- PAW-treatede0
- Outcome
- pH, firmness, colore0
- Direction
- No significant changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries (p > 0.05).”
Claim · model-written summary
PAW-treated strawberries showed no significant change in total soluble solids, malondialdehyde or vitamin C.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- PAW-treatede0
- Outcome
- total soluble solids, malondialdehyde, vitamin Ce0
- Direction
- No significant changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries (p > 0.05).”
Claim · model-written summary
PAW-treated strawberries showed no significant change in antioxidant activity.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- PAW-treatede0
- Outcome
- antioxidant activitye0
- Direction
- No significant changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“No significant changes were found in pH, firmness, color, total soluble solids, malondialdehyde, vitamin C, or antioxidant activity in the PAW-treated strawberries (p > 0.05).”
Claim · model-written summary
PAW delayed strawberry quality deterioration and extended shelf life.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- PAW treatmente0
- Outcome
- quality deterioration of strawberries and extended their shelf lifee0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the PAW treatment delayed the quality deterioration of strawberries and extended their shelf life”
Claim · model-written summary
PAW 2 had the best freshness preservation after four days.
Not reportedComparator
Verbatim
e0“the PAW 2 treatment group demonstrated the best prolonged freshness effect”
The same questions in other papers
physical treatment · quality: postharvest · Fragaria x ananassa (strawberry)Positive and negative results
8 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.