Journal of Food Science and Technology

, Volume 57, Issue 1, pp 102–112 | Cite as

Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit

  • Sudha Rana
  • Deepak Mehta
  • Vasudha BansalEmail author
  • U. S. Shivhare
  • Sudesh Kumar YadavEmail author
Original Article


The aim of this study was to investigate the effect of atmospheric cold plasma (ACP) treatment on the microbial inactivation, physicochemical properties, and shelf-life of strawberry fruit with its extended in-package storage at room (25 °C) and refrigerated (4 °C) temperature. ACP treatment of 10, 15 and 30 min was studied on strawberry fruit using a dielectric barrier discharge (DBD) at 60 kV with an input voltage of 260 V at 50 Hz. The shelf-life of ACP treated strawberry was extended to 5 days at 25 °C and 9 days at 4 °C in sealed ACP package. However, non-treated packaged strawberry was degraded in 2 days. ACP treatment of 15 min resulted in 2 log reduction of microbial load and enhanced the concentration of chlorogenic acid, hyprin, phloretin, vanillin, gallic acid, 4-hydroxybenzaldehyde and rutin during in-package storage of 5 day (~ 120 h) at 25 °C with respect to control (p < 0.05). In addition, ACP treatment of 15 min at 60 kV was also found to increase the total phenolic content and antioxidant activity. However, total soluble solids, pH and moisture were not affected with ACP treatment (p > 0.05). Therefore, ACP treatment of 15 min with in-package storage of 5 days (~ 120 h) was found to be advantageous for increasing the shelf-life and functional quality of strawberry fruit.


Atmospheric cold plasma (ACP) Strawberry Microbial inactivation Polyphenolic compounds Antioxidant capacity Shelf-life 



We are thankful to the CEO, CIAB for his continuous support and encouragement. The authors are highly thankful to the Department of Biotechnology, Government of India for financial support.

Compliance with ethical standards

Conflict of interest

All authors declare that there is no conflict of interest.


  1. Bansal V, Sharma A, Ghanshyam C, Singla ML (2014) Coupling of chromatographic analyses with pretreatment for the determination of bioactive compounds in Emblica officinalis juice. Anal Methods 6:410–418. CrossRefGoogle Scholar
  2. Brandenburg R, Ehlbeck J, Stieber M, Woedtke Tv, Zeymer J, Schlüter O, Weltmann KD (2007) Antimicrobial treatment of heat sensitive materials by means of atmospheric pressure Rf-driven plasma jet. Contrib Plasma Phys 47:72–79. CrossRefGoogle Scholar
  3. Cordenunsi BR, Genovese MI, do Nascimento JR, Hassimotto NM, dos Santos RJ, Lajolo FM (2005) Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chem 91:113–121. CrossRefGoogle Scholar
  4. da Silva Pinto M, Lajolo FM, Genovese MI (2008) Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chem 107:1629–1635. CrossRefGoogle Scholar
  5. Erkan M, Wang SY, Wang CY (2008) Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biol Technol 48:163–171. CrossRefGoogle Scholar
  6. Galani JH, Patel JS, Patel NJ, Talati JG (2017) Storage of fruits and vegetables in refrigerator increases their phenolic acids but decreases the total phenolics, anthocyanins and vitamin C with subsequent loss of their antioxidant capacity. Antioxidants 6(3):59. CrossRefPubMedCentralGoogle Scholar
  7. Garofulić IE, Jambrak AR, Milošević S, Dragović-Uzelac V, Zorić Z, Herceg Z (2015) The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice. LWT Food Sci Technol 62:894–900. CrossRefGoogle Scholar
  8. Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M (2012) The strawberry: composition, nutritional quality, and impact on human health. Nutrition 28:9–19. CrossRefPubMedGoogle Scholar
  9. Hasegawa S, Johnson RM, Gould WA (1966) Changes during storage, effect of cold storage on chlorogenic acid content of potatoes. J Agric Food Chem 14:165–169. CrossRefGoogle Scholar
  10. Herbst ST (2001) The new food lover’s companion: comprehensive definitions of nearly 6,000 food, drink, and culinary terms. Barron’s cooking guide. Hauppauge, NY: Barron’s Educational Series. ISBN 0764112589Google Scholar
  11. Ito M, Ohta T, Hori M (2012) Plasma agriculture. J Korean Phys Soc 60:937–943. CrossRefGoogle Scholar
  12. Jouki M, Khazaei N (2014) Effect of low-dose gamma radiation and active equilibrium modified atmosphere packaging on shelf life extension of fresh strawberry fruits. Food Packag Shelf Life 1:49–55. CrossRefGoogle Scholar
  13. Kovačević DB, Kljusurić JG, Putnik P, Vukušić T, Herceg Z, Dragović-Uzelac V (2016a) Stability of polyphenols in chokeberry juice treated with gas phase plasma. Food Chem 212:323–331. CrossRefGoogle Scholar
  14. Kovačević DB, Putnik P, Dragović-Uzelac V, Pedisić S, Jambrak AR, Herceg Z (2016b) Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chem 190:317–323. CrossRefGoogle Scholar
  15. Liao X, Li J, Muhammad AI, Suo Y, Chen S, Ye X, Liu D, Ding T (2018) Application of a dielectric barrier discharge atmospheric cold plasma (Dbd-Acp) for Eshcerichia coli inactivation in apple juice. J Food Sci 83:401–408. CrossRefPubMedGoogle Scholar
  16. Makris DP, Rossiter JT (2002) Hydroxyl free radical-mediated oxidative degradation of quercetin and morin: a preliminary investigation. J Food Compos Anal 15:103–113. CrossRefGoogle Scholar
  17. Min SC, Roh SH, Niemira BA, Boyd G, Sites JE, Uknalis J, Fan X (2017) In-package inhibition of E. coli O157: H7 on bulk Romaine lettuce using cold plasma. Food Microbiol 65:1–6. CrossRefPubMedGoogle Scholar
  18. Misra NN, Moiseev T, Patil S, Pankaj SK, Bourke P, Mosnier JP, Keener KM, Cullen PJ (2014a) Cold plasma in modified atmospheres for post-harvest treatment of strawberries. Food Bioprocess Technol 7:3045–3054. CrossRefGoogle Scholar
  19. Misra NN, Patil S, Moiseev T, Bourke P, Mosnier JP, Keener KM, Cullen PJ (2014b) In-package atmospheric pressure cold plasma treatment of strawberries. J Food Eng 125:131–138. CrossRefGoogle Scholar
  20. Moon AY, Noh S, Moon SY, You S (2016) Feasibility study of atmospheric-pressure plasma treated air gas package for grape’s shelf-life improvement. Curr Appl Phys 16:440–445. CrossRefGoogle Scholar
  21. Pankaj SK, Wan Z, Colonna W, Keener KM (2017) Effect of high voltage atmospheric cold plasma on white grape juice quality. J Sci Food Agric 97:4016–4021. CrossRefPubMedGoogle Scholar
  22. Pérez-Jiménez J, Arranz S, Tabernero M, Díaz-Rubio ME, Serrano J, Goñi I, Saura-Calixto F (2008) Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of results. Food Res Int 41:274–285. CrossRefGoogle Scholar
  23. Prasad P, Mehta D, Bansal V, Sangwan RS (2017) Effect of atmospheric cold plasma (ACP) with its extended storage on the inactivation of Escherichia coli inoculated on tomato. Food Res Int 102:402–408. CrossRefPubMedGoogle Scholar
  24. Ragni L, Berardinelli A, Vannini L, Montanari C, Sirri F, Guerzoni ME, Guarnieri A (2010) Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs. J Food Eng 100:125–132. CrossRefGoogle Scholar
  25. Rajan S, Gokila M, Jency P, Brindha P, Sujatha RK (2011) Antioxidant and phytochemical properties of Aegle marmelos fruit pulp. Int J Curr Pharm Res 3(2):65–70Google Scholar
  26. Ramazzina I, Berardinelli A, Rizzi F, Tappi S, Ragni L, Sacchetti G, Rocculi P (2015) Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit. Postharvest Biol Technol 107:55–65. CrossRefGoogle Scholar
  27. Rodríguez Ó, Gomes WF, Rodrigues S, Fernandes FA (2017) Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.). LWT Food Sci Technol 84:457–463. CrossRefGoogle Scholar
  28. Romanazzi G, Feliziani E, Santini M, Landi L (2013) Effectiveness of postharvest treatment with chitosan and other resistance inducers in the control of storage decay of strawberry. Postharvest Biol Technol 75:24–27. CrossRefGoogle Scholar
  29. Sarangapani C, O’Toole G, Cullen PJ, Bourke P (2017) Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries. Innov Food Sci Emerg Technol 44:235–241. CrossRefGoogle Scholar
  30. Shi XM, Zhang GJ, Wu XL, Li YX, Ma Y, Shao XJ (2011) Effect of low-temperature plasma on microorganism inactivation and quality of freshly squeezed orange juice. IEEE Trans Plasma Sci 39:1591–1597. CrossRefGoogle Scholar
  31. Tezcan F, Gültekin-Özgüven M, Diken T, Özçelik B, Erim FB (2009) Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chem 115:873–877. CrossRefGoogle Scholar
  32. Vardar C, Ilhan K, Karabulut OA (2012) The application of various disinfectants by fogging for decreasing postharvest diseases of strawberry. Postharvest Biol Technol 66:30–34. CrossRefGoogle Scholar
  33. Wan Z, Chen Y, Pankaj SK, Keener KM (2017) High voltage atmospheric cold plasma treatment of refrigerated chicken eggs for control of Salmonella Enteritidis contamination on egg shell. LWT Food Sci Technol 76:124–130. CrossRefGoogle Scholar
  34. Wang CY, Chen CT, Wang SY (2009) Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C. Food Chem 117:426–431. CrossRefGoogle Scholar
  35. Wang RX, Nian WF, Wu HY, Feng HQ, Zhang K, Zhang J, Zhu WD, Becker KH, Fang J (2012) Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: inactivation and physiochemical properties evaluation. Eur Phys J D 66:276. CrossRefGoogle Scholar
  36. Won MY, Lee SJ, Min SC (2017) Mandarin preservation by microwave-powered cold plasma treatment. Innov Food Sci Emerg Technol 39:25–32. CrossRefGoogle Scholar
  37. Xu L, Garner AL, Tao B, Keener KM (2017) Microbial inactivation and quality changes in orange juice treated by high voltage atmospheric cold plasma. Food Bioprocess Technol 10(10):1778–1791CrossRefGoogle Scholar
  38. Ziuzina D, Patil S, Cullen PJ, Keener KM, Bourke P (2014) Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce. Food Micro 42:109–116. CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Center of Innovative and Applied Bioprocessing (CIAB)MohaliIndia
  2. 2.University Institute of Chemical Engineering and TechnologyPanjab UniversityChandigarhIndia

Personalised recommendations