Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears

Purpose: Fresh-cut fruits are one of the most popular products. Pear is a highly putrefying fruit that is susceptible to mechanical damage, decay and physiological disorders during storage. Reducing post harvest losses of agricultural products with a view to increasing food security and preventing...

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Autores principales:	Ali Hajizadeh Namin, Rouzbeh Abbaszadeh, Arezoo Pouraghdam
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	food preservation in package non-thermal plasma pear fresh-cut sensory analysis Agriculture S
Acceso en línea:	https://doaj.org/article/6b0646666f284cc4aded2c01f9f97fd2
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spelling	oai:doaj.org-article:6b0646666f284cc4aded2c01f9f97fd22021-11-06T04:22:22ZInvestigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears2588-48832588-616910.22077/jhpr.2021.3907.1185https://doaj.org/article/6b0646666f284cc4aded2c01f9f97fd22021-04-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1844_1c7a0d5eaa6f79e0967215b03573a4bf.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: Fresh-cut fruits are one of the most popular products. Pear is a highly putrefying fruit that is susceptible to mechanical damage, decay and physiological disorders during storage. Reducing post harvest losses of agricultural products with a view to increasing food security and preventing the loss of capital is one of the major issues facing societies. Research Method: Non-thermal plasma is under research for fruits preservation, especially fresh-cut fruits and vegetables. This study investigates the effects of plasma exposure to delay color changes of fresh-cut pears. Findings: Different treatments for the time of plasma exposure and types of packaging were studied. The results showed that; the parameter a, L, Chroma and browning index (BI) was significant at 5% level due to different treatments, but the plasma effect on b, ΔE, h and YI were not significant at 5% level. Furthermore, the best acceptability is the direct exposure for two-minutes. Research Limitations: No limitations were founded. Originality/Value: It can be concluded that using non-thermal plasma can be considered as a new approach to increasing the durability and shelf life of fresh-cut pears. In addition, plasma exposure is one of the nondestructive processes that does not have any side effects on the products and can significantly obstruct microorganisms and delayed degradation, discoloration.Ali Hajizadeh NaminRouzbeh AbbaszadehArezoo PouraghdamUniversity of Birjandarticlefood preservationin packagenon-thermal plasmapear fresh-cutsensory analysisAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Fresh-cut Products, Pp 91-102 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food preservation in package non-thermal plasma pear fresh-cut sensory analysis Agriculture S
spellingShingle	food preservation in package non-thermal plasma pear fresh-cut sensory analysis Agriculture S Ali Hajizadeh Namin Rouzbeh Abbaszadeh Arezoo Pouraghdam Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears
description	Purpose: Fresh-cut fruits are one of the most popular products. Pear is a highly putrefying fruit that is susceptible to mechanical damage, decay and physiological disorders during storage. Reducing post harvest losses of agricultural products with a view to increasing food security and preventing the loss of capital is one of the major issues facing societies. Research Method: Non-thermal plasma is under research for fruits preservation, especially fresh-cut fruits and vegetables. This study investigates the effects of plasma exposure to delay color changes of fresh-cut pears. Findings: Different treatments for the time of plasma exposure and types of packaging were studied. The results showed that; the parameter a, L, Chroma and browning index (BI) was significant at 5% level due to different treatments, but the plasma effect on b, ΔE, h and YI were not significant at 5% level. Furthermore, the best acceptability is the direct exposure for two-minutes. Research Limitations: No limitations were founded. Originality/Value: It can be concluded that using non-thermal plasma can be considered as a new approach to increasing the durability and shelf life of fresh-cut pears. In addition, plasma exposure is one of the nondestructive processes that does not have any side effects on the products and can significantly obstruct microorganisms and delayed degradation, discoloration.
format	article
author	Ali Hajizadeh Namin Rouzbeh Abbaszadeh Arezoo Pouraghdam
author_facet	Ali Hajizadeh Namin Rouzbeh Abbaszadeh Arezoo Pouraghdam
author_sort	Ali Hajizadeh Namin
title	Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears
title_short	Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears
title_full	Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears
title_fullStr	Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears
title_full_unstemmed	Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears
title_sort	investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/6b0646666f284cc4aded2c01f9f97fd2
work_keys_str_mv	AT alihajizadehnamin investigationoftheeffectofnonthermalplasmaonincreasingtheshelflifeoffreshcutpears AT rouzbehabbaszadeh investigationoftheeffectofnonthermalplasmaonincreasingtheshelflifeoffreshcutpears AT arezoopouraghdam investigationoftheeffectofnonthermalplasmaonincreasingtheshelflifeoffreshcutpears
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Investigation of the effect of non-thermal plasma on increasing the shelf life of fresh-cut pears

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