Inactivation of Diutina catenulata Isolated from Longan Fruit Using Atmospheric Pressure Cold Plasma DBD in Argon, Air, and Argon-Air Mixture

Cold plasma treatment, rapidly emerging as a revolutionary technology in food sterilization, has gained significant attention due to its high efficacy, environmental friendliness, and potential for preserving food. In this study, the effectiveness of cold plasma in sterilizing Diutina catenulata using argon (Ar), air, and argon-air mixture at various exposure durations was evaluated by comparing the inhibition zone area. The results indicated that plasma generated from all input gas types has shown a high ability to reduce bacteria density. Notably, the maximum antibacterial circle area was recorded when exposed to argon-air plasma at a flow rate of 4 L/min with a ratio of 1:3 in the shortest treatment time. Moreover, scanning electron microscopy (SEM) observation revealed structural damage and loss of cell membrane integrity following plasma treatment. These results suggest the promising potential of dielectric barrier discharge (DBD) plasma using Ar and air for applications in food safety and processing.