Effects of plasma-activated water on microbial growth and storage quality of fresh-cut apple.

Fresh-cut 'Fuji' apples were immersed for 5 min in plasma-activated water (PAW) generated, by plasma generated with sinusoidal voltages at 7.0 kHz with amplitudes of 6 kV, 8 kV, and 10 kV, designated PAW-6, PAW-8, and PAW-10, respectively. The control group was soaked in distilled water for 5 min instead of PAW. The results indicated that the growth of bacteria, molds, and yeasts was inhibited by PAW treatments during storage at 4 ± 1 °C, especially the microbial inactivation with PAW-8, which was the most efficient. PAW-8 reduced the microbial counts by 1.05 log 10 CFU g−1, 0.64 log 10 CFU g−1, 1.04 log 10 CFU g−1 and 0.86 log 10 CFU g−1 for aerobic bacteria (aerobic plate counts), molds, yeasts and coliforms on day 12, respectively. In addition, the bacterial counts of fresh-cut apples treated with PAW were <5 log 10 CFU g−1, which did not exceed to the existing China Shanghai local standard (DB 31/2012–2013) during 12 days of storage. PAW treatments reduced superficial browning of fresh-cut apples without affecting their firmness and titratable acidity. In addition, no significant change was observed in antioxidant content and radical scavenging activity between the PAW-treated and control groups. It is suggested that PAW is a promising method for preservation of fresh-cut fruits and vegetables, which is usually beneficial to the quality maintenance of fresh-cut fruits and vegetables during storage. • PAW treatment inhibited the growth of bacteria, molds and yeasts in fresh-cut apple. • PAW generated at 8 kV reduced the aerobic bacteria count by 1.05 log10CFU g−1 on day 12 of refrigerated storage. • PAW treatment has a beneficial effect on reducing the browning of fresh-cut apple. • PAW is a promising method for preservation of fresh-cut fruits and vegetables. [ABSTRACT FROM AUTHOR]