Cold plasma treatment for fresh-cut melon stabilization
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- 作者：Silvia Tappia ; silvia.tappi2@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Giorgia Gozzia ; Lucia Vanninia ; b ; Annachiara Berardinellia ; Santina Romania ; b ; Luigi Ragnia ; b ; Pietro Rocculia ; b
- 关键词：DBD cold plasma ; Fresh-cut melon ; Quality ; Tissue metabolic activity ; Microbial shelf-life ; Spoilage
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：33
- 期：Complete
- 页码：225-233
- 全文大小：574 K
文摘
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Cold plasma treatment is very promising in order to stabilize fresh-cut melon, allowing efficient decontamination
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By modulating the treatment time a significant enhancement of microbial shelf-life was achieved
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Quality characteristics were only slightly affected by the treatment
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The effect on enzymatic activity was limited and dependent on the type of enzyme considered
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A reduction of metabolic heat and an alteration of the respiratory pathway indicated a stress response of the tissue