Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 39, Issue -, Pages 25-32Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2016.10.021
Keywords
Mandarin; Cold plasma; Penicillium italicium; Nonthermal treatment
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Funding
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-Added Food Technology Development Program [314059-3]
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Cold plasma treatment (CPT) was investigated as a nonthermal method for inhibiting Penicillium italicum and improving storability of mandarins (Citrus unshiu Marc.). Whole mandarin fruits or the peels were treated with cold plasma at 0.7 kPa using a microwave CPT system. The treatment variables were plasma-forming gases, plasma generation power, and treatment time. Nitrogen (N-2)-CPT at 900 W for 10 min, resulted in the highest inhibition of P. italicum (84% reduction in disease incidence), significantly increased the total phenolic content and antioxidant activity of mandarin peel after the treatment (p < 0.05), but did not significantly affect CO2 generation, weight loss, content of soluble solids, titratable acidity, pH, ascorbic acid concentration (flesh), or surface color during storage at 4 and 25 degrees C. These results demonstrate the potential for CPT application as a postharvest technology for preserving mandarins, increasing the total phenolic content and antioxidant activity of mandarin peel. (C) 2016 Elsevier Ltd. All rights reserved.
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