Influence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage

In this study, cold plasma (CP) was applied in fresh-cut cantaloupe to investigate the changes of quality attributes and flavors. Results showed that CP maintained the qualities by suppressing the decrease of color, ascorbic acid, soluble solid contents and firmness in fresh-cut cantaloupe stored at 4 degrees C for 10 days. Besides, CP significantly inhibited the decrease of aldehyde at the early storage but promoted the conversion of aldehydes into downstream volatiles afterwards. Total alcohols increased firstly but decreased afterwards and CP inhibited the decrease of alcohols at 4 d and 6 d mainly due to (Z)-3-none-1-ol accumulation. For the floral- and fruity-note aromas, most of esters, ketones and lactones increased at first and then decreased afterwards, and CP inhibited decrease of these three aromas. Furthermore, CP induced the activities of lipoxygenase, hydroperoxide lyase and alcohol O-acyltransferase, indicating that CP promoted the conversion of aldehydes and alcohols into esters by enhancing the activities of these three key enzymes.

Automated summary

The study demonstrated that cold plasma treatment helped maintain the quality attributes of fresh-cut cantaloupe by inhibiting the decrease of key components and promoting the conversion of aroma substances. The activities of key enzymes were enhanced by cold plasma treatment, leading to improved conversion of aldehydes and alcohols into esters.