Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life |
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| Affiliation: | 1. Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy;2. Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy;1. Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy;2. Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy;3. Department of Life, Health and Environmental Sciences, University of L''Aquila, L''Aquila, Italy;4. National Institute for Nuclear Physics, Gran Sasso National Laboratory (INFN-LNGS), Assergi, Italy;5. Institute SPIN-CNR, Department of Physical and Chemical Sciences, L''Aquila, Italy;1. Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia;2. Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobođenja 18, 11000 Belgrade, Serbia;3. American Frozen Food Institute, 2345 Crystal Drive, Arlington, VA 2220, USA;4. Chemical Agrosava, Palmira Toljatija 5/IV, 11070 Belgrade, Serbia;5. Croatian Veterinary Institute, Veterinary Department Split, Poljička cesta 33, 21000 Split, Croatia;6. Faculty of Veterinary Medicine, Ss. Cyril and Methodius University in Skopje, St. “Lazar Pop-Trajkov” 5-7, 1000 Skopje, North Macedonia;7. University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia |
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| Abstract: | The effect of cold atmospheric plasma (CAP) and pulsed electromagnetic fields (PEMF) on the metabolic process, microbiological, enzymatic and quality parameters of fresh strawberries, after processing and during storage at 1 and 6 °C, was studied. CAP was more effective on microorganisms, reducing the total viable count by ~0.9 logCFU/g. Phenolic compounds and antioxidant activity were increased after CAP processing by ~20.9 and 16.5%, respectively. PEMF strawberries were firmless by ~16% compared to control. Both treatments did not significantly affect the weight loss, color, anthocyanins content and pH-value. B-glucosidase activity was higher for PEMF strawberries by at least 35 and 20%, compared to control and CAP respectively, explaining PEMF enhancing aromatic-profile. Ascorbic acid was decreased during storage, nevertheless, nonthermal treated samples showed higher values by at least 10%, compared to control samples. The shelf-life at 1 °C for control, CAP and PEMF strawberries was estimated as 13, 17 and 15 days, respectively. |
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