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

被引：41
|
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.
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页数：11
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