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Prolonged preservation and inactivation of surface-borne microorganisms of fresh fruits by non-thermal plasma activated water

Fresh fruits are indispensable components in our daily diet. However, many fresh fruits are difficult to preserve for a long duration due to microbial contamination and maturity. Conventional fruit preservation techniques, such as cryopreservation, ozone, UV radiation and other physical and chemical methods, have drawbacks in terms of cost, potential hazards and residual toxic reagents. Therefore, effective and easy-to-apply preservation approaches for fruits have taken on a high priority. In this study, plasma activated water (PAW) produced by alternating current atmospheric pressure cold plasma was applied to preserve and disinfect the fresh cherry tomatoes, strawberry and grapes. The inactivation efficacy of surface borne microorganisms was evaluated by counting the colony forming units (CFU) with and without PAW treatment.