Scholarlink

<p>Blueberries are a highly nutritious fruit, but they are difficult to store and have a relatively short shelf life. In recent years, plasma-activated water (PAW) and surface dielectric barrier discharge (SDBD) have been increasingly used for postharvical preservation of fresh fruits and vegetables, while the combined application of PAW and SDBD is rarely reported. In this study, we examined the effects of PAW, SDBD, and the combined application of these two techniques on the postharvest quality of blueberries during storage. On the 12th day of storage, the average counts (lg CFU/g) of total viable, mould and yeast in PAW+SDBD were 4.16 and 4.81, respectively. Compared with PAW (5.73, 5.76) and SDBD (5.36, 5.55), there was a significant decrease. The average contents (mg/kg) of ascorbic acid and total phenol in PAW+SDBD were 81.5 and 93.2, respectively, which were significantly higher than those in PAW (69.6, 85.7) and SDBD (78.5, 88.2). In addition, PAW+SDBD improved the brightness, color, hardness and storage life of the product, and reduced the water loss rate compared with PAW and SDBD. In general, the combined treatment of PAW and SDBD gave full play to the technical advantages of the two.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Investigate the storage effects of plasma-activated water combined with surface dielectric barrier discharge on postharvest blueberries

  • 期刊论文

  • 发表日期：

    2026年7月17日

查看全文
  • Rong Feng,
  • Wenjing Yan,
  • Jingyu Zheng,
  • Dong Yang

摘要

Blueberries are a highly nutritious fruit, but they are difficult to store and have a relatively short shelf life. In recent years, plasma-activated water (PAW) and surface dielectric barrier discharge (SDBD) have been increasingly used for postharvical preservation of fresh fruits and vegetables, while the combined application of PAW and SDBD is rarely reported. In this study, we examined the effects of PAW, SDBD, and the combined application of these two techniques on the postharvest quality of blueberries during storage. On the 12th day of storage, the average counts (lg CFU/g) of total viable, mould and yeast in PAW+SDBD were 4.16 and 4.81, respectively. Compared with PAW (5.73, 5.76) and SDBD (5.36, 5.55), there was a significant decrease. The average contents (mg/kg) of ascorbic acid and total phenol in PAW+SDBD were 81.5 and 93.2, respectively, which were significantly higher than those in PAW (69.6, 85.7) and SDBD (78.5, 88.2). In addition, PAW+SDBD improved the brightness, color, hardness and storage life of the product, and reduced the water loss rate compared with PAW and SDBD. In general, the combined treatment of PAW and SDBD gave full play to the technical advantages of the two.