Articles
Enhancing agricultural products’ longevity through plasma technology: a history of innovations in storage preservation
Article number
1438_52
Pages
431 – 448
Language
English
Abstract
The field of plasma technology presents a revolutionary approach to preserving agricultural products during storage, addressing the critical challenge of postharvest losses and extending shelf life while maintaining nutritional quality.
The review explores the application of cold plasma treatment as a non-thermal, eco-friendly method for the disinfection, decontamination, and preservation of various agricultural commodities.
By generating reactive species capable of inactivating a broad spectrum of microbial pathogens without compromising the product’s integrity, plasma technology offers a residue-free alternative to conventional chemical preservatives.
The review presents the mechanisms underlying plasma’s effects on the inhibition of microbial growth, the reduction of enzymatic activity, and the retardation of ripening processes, thereby enhancing the storability and quality of fresh produce.
Empirical results demonstrate significant improvements in extending the shelf life of treated products, with notable preservation of sensory attributes and nutritional content.
Discussions about optimizing plasma parameters (voltage, duration, gas composition) to tailor treatments for various agricultural products, ensuring safety, efficacy, and energy efficiency, are raised.
The findings demonstrate the potential of plasma technology to revolutionize storage practices in the agricultural sector, providing a sustainable solution to food security challenges and contributing to the reduction of global food waste.
The integration of plasma treatments into existing storage systems promises a new era in postharvest management, promising enhanced food quality, safety, and overall sustainability in the agricultural supply chain.
The review explores the application of cold plasma treatment as a non-thermal, eco-friendly method for the disinfection, decontamination, and preservation of various agricultural commodities.
By generating reactive species capable of inactivating a broad spectrum of microbial pathogens without compromising the product’s integrity, plasma technology offers a residue-free alternative to conventional chemical preservatives.
The review presents the mechanisms underlying plasma’s effects on the inhibition of microbial growth, the reduction of enzymatic activity, and the retardation of ripening processes, thereby enhancing the storability and quality of fresh produce.
Empirical results demonstrate significant improvements in extending the shelf life of treated products, with notable preservation of sensory attributes and nutritional content.
Discussions about optimizing plasma parameters (voltage, duration, gas composition) to tailor treatments for various agricultural products, ensuring safety, efficacy, and energy efficiency, are raised.
The findings demonstrate the potential of plasma technology to revolutionize storage practices in the agricultural sector, providing a sustainable solution to food security challenges and contributing to the reduction of global food waste.
The integration of plasma treatments into existing storage systems promises a new era in postharvest management, promising enhanced food quality, safety, and overall sustainability in the agricultural supply chain.
Authors
R. Ciceoi, O. Venat, E.Ș. Ivan
Keywords
plasma treatment, use history, postharvest, resilience
Groups involved
- Division Ornamental Plants
- Division Temperate Tree Fruits
- Division Temperate Tree Nuts
- Division Tropical and Subtropical Fruit and Nuts
- Division Vine and Berry Fruits
- Division Vegetables, Roots and Tubers
- Division Horticulture for Development
- Division Horticulture for Human Health
- Division Landscape and Urban Horticulture
- Division Plant-Environment Interactions in Field Systems
- Division Plant Genetic Resources, Breeding and Biotechnology
- Division Postharvest and Quality Assurance
- Division Precision Horticulture and Engineering
- Division Greenhouse and Indoor Production Horticulture
- Commission Agroecology and Organic Farming Systems
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