Shelf life prolongation of fresh strawberries by nonthermal plasma treatment
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22340%2F21%3A43923274" target="_blank" >RIV/60461373:22340/21:43923274 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22340/22:43923274 RIV/00216208:11110/22:10434589
Result on the web
<a href="https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.16150" target="_blank" >https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.16150</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.16150" target="_blank" >10.1111/jfpp.16150</a>
Alternative languages
Result language
angličtina
Original language name
Shelf life prolongation of fresh strawberries by nonthermal plasma treatment
Original language description
The action of nonthermal atmospheric air plasma, producing the rich amount of reactive particles from surrounding air, on strawberries microbial decontamination was investigated. The plasma produced by the multipoint AC corona discharge fed by a Tesla coil and applied on strawberries leads to a substantial reduction of microbial load without influencing the sensory properties like taste and color. After the plasma treatment, the strawberries stored in conditions similar to the store remained healthy in appearance for up to 4 days longer. Although the number of healthy untreated strawberries decreased in 1 day under 80%, the number of treated ones remained over 80% up to 4 days of storage. Novelty impact statement Plasma treatment significantly reduced the microbial contamination of strawberries. Plasma significantly prolonged the shelf life of strawberries. Plasma neither influenced the sensory properties nor the color of exposed strawberries.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10305 - Fluids and plasma physics (including surface physics)
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Processing and Preservation
ISSN
0145-8892
e-ISSN
—
Volume of the periodical
Neuveden
Issue of the periodical within the volume
2021
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
"e16150"
UT code for WoS article
000720565600001
EID of the result in the Scopus database
2-s2.0-85119443839