Inhibition of fruit softening by cold plasma treatments: affecting factors and applications.
Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of th...
| Publicado en: | Critical Reviews in Food Science & Nutrition Vol. 61; no. 12; pp. 1935 - 1947 |
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| Autores principales: | , , |
| Formato: | review Journal Article |
| Publicado: |
Taylor & Francis Ltd
2021
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=150961620&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 150961620 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 10408398 1B0 jtl: Critical Reviews in Food Science & Nutrition issn: 10408398 maglogo: Y pubinfo: dt: 2021 vid: 61 iid: 12 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 150961620 145585961 150961620 NLM32539433 150961620 10.1080/10408398.2020.1776210 NLM32539433 150961620 ppf: 1935 ppct: 12 formats: tig: atl: Inhibition of fruit softening by cold plasma treatments: affecting factors and applications. aug: au: Pan, Ya-Wen Cheng, Jun-Hu Sun, Da-Wen affil: School of Food Science and Engineering, South China University of Technology, Guangzhou, China sug: subj: Gases Fruit Cells Scales Ferrans and Powers Quality of Life Index Questionnaires ab: Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of the fruit. This review centers on applying cold plasma treatments to the inhibition of fruit softening. Different pathways for inhibiting fruit softening by CP treatments, including maintenance of fruit firmness, reduction in the activities of enzymes, inactivation of fungal pathogens and lowering of respiration rates, are discussed. The biochemistry of fruit softening and the fundamental of cold plasma are also presented. In general, among all postharvest technologies, cold plasma is a promising method with many advantages, showing great potential in maintaining the quality and inhibiting the softening of the fruit. Future work should focus on process optimization to achieve better results in maintaining fruit freshness, and commercial applications of cold plasma technology should also be explored. pubtype: Academic Journal doctype: review Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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