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Plasma Medicine
SJR: 0.278 SNIP: 0.183 CiteScore™: 0.57

ISSN Imprimer: 1947-5764
ISSN En ligne: 1947-5772

Plasma Medicine

DOI: 10.1615/PlasmaMed.2019026909
pages 23-38

Enhancing Shelf Life of Bananas by Using Atmospheric Pressure Pulsed Cold Plasma Treatment of the Storage Atmosphere

Maharshi H. Trivedi
Department of Culinary Arts and Food Science, Drexel University, Philadelphia, Pennsylvania 19104
Kanishka Patel
School of Biomedical Engineering, Science and Health System, Drexel University, Philadelphia, Pennsylvania 19104
Hanako Itokazu
Department of Culinary Arts and Food Science, Drexel University, Philadelphia, Pennsylvania 19104
Ngoc Anh Huynh
Nyheim Plasma Institute, Camden, NJ, USA; Department of Chemical and Biological Engineering, Drexel University, Philadelphia, Pennsylvania 19104
Mykola Kovalenko
C&J Nyheim Plasma Institute, Drexel University, Camden, New Jersey 08103
Gary Nirenberg
C&J Nyheim Plasma Institute, Drexel University, Camden, New Jersey 08103
Vandana Miller
C&J Nyheim Plasma Institute, Drexel University, Camden, New Jersey 08103
Alexander A. Fridman
C&J Nyheim Plasma Institute, Drexel University, Camden, New Jersey 08103
Gregory Fridman
C&J Nyheim Plasma Institute, Drexel University, Camden, New Jersey 08103
Jacob Lahne
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061
Jasreen K. Sekhon
Department of Culinary Arts and Food Science, Drexel University, Philadelphia, Pennsylvania 19104

RÉSUMÉ

Multiple nonthermal antimicrobial treatments and/or modified atmosphere have been tested to extend the shelf life of banana storage. Cold plasma is an environmentally friendly antimicrobial technology with the potential to enhance the shelf life of fresh fruit and vegetables. The purpose ofthis study was to investigate the effect of recirculated air treated with nonthermal nonequilibrium atmospheric pressure microsecond-pulsed direct barrier discharge plasma (msp-DBD or "cold plasma") on the shelf life of bananas. Bananas were exposed to plasma-treated air for 1 week at room temperature and normal pressure and humidity. The change in weight, color, surface morphology, and sugar content of bananas was investigated. Plasma treatment caused no significant change in weight, color, surface morphology, or sugar content of bananas. Additionally, mold growth was observed in untreated samples after storage, but was absent in plasma-treated samples. This study demonstrated that the mspDBD technique has the potential to prolong the shelf life of bananas compared with conventional methods by inhibiting pathogen growth in post-harvest storage conditions.

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