Effect of Cold Plasma on the Firmness of Olive Fruit in Packaging and Atmospheric Space

Abstract

Olive is one of the important products in many parts of the world. A series of olive fruits is harvested for oral consumption, and the other harvested for extraction of oil. The quality of the olive is somewhat important for the consumer in terms of stiffness. In this study, the effect of cold plasma technology on the stiffness of olive fruit was investigated in different preservation conditions. The olives were treated under atmospheric and low-pressure plasma at 1, 3, and 5\xa0min. To determine the stiffness of olive fruit, a rapture energy factor was used. Olive samples were evaluated after the third day and sixth day. The results showed that the packed olive showed very little rigidity change compared to the fresh fruit. Plasma also had a significant impact on the amount of olive fruit stiffness (kept in free space) and the results showed that olive which was exposed to plasma in vacuum condition for 5\xa0min had the least rigidity among other samples.