In-package atmospheric pressure cold plasma treatment of strawberries

The ability to generate low temperature plasma at atmospheric pressure offers new opportunities to decontaminate biological materials, including fresh foods.
Researchers at the Dublin Institute of Technology in Ireland treated strawberries with atmospheric cold plasma (ACP) inside a closed package. The background microflora (aerobic mesophillic bacteria, yeast and mould) of strawberries treated for 5 minutes was reduced. The respiration rate of ACP treated produce showed no significant increase. The effect of ACP on strawberry colour and firmness was insignificant. An article about the research was published in the Journal of Food Engineering.
Click here for an abstract of the article.

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