Effect of cold atmospheric pressure plasma processing on quality and shelf life of red currants

Abstract

Abstract Red currants, berries usually consumed fresh, are prone to fast quality deterioration, due to microbial spoilage. This study evaluates diffuse coplanar surface barrier discharge cold atmospheric pressure plasma (DCSBD CAPP) treatment as a potential decontamination technique for red currants and investigates its effects on microbial load and quality. Red currants were treated with air- and nitrogen-generated CAPP for 0, 5, and 10\xa0min and stored for 10\xa0d at 7\xa0°C. The microbial load and physicochemical quality parameters were measured before and after treatment and during storage. Air-generated CAPP reduced yeasts and moulds load up to 1.28 log CFU g−1, whereas nitrogen-generated CAPP had a significant effect on aerobic mesophilic total viable count (initial reduction of 1.11 log CFU g−1) and not on yeasts and moulds load. Both treatments did not have significant impact on most quality parameters. Results indicated that CAPP could be an effective decontamination technique for red currants, which also ensures the preservation of their antioxidant properties and high nutritional value during storage.