Food chemistry · 2026
Postharvest application of plasma-activated water to extend shelf life of strawberries.
СтатьяОценочное исследованиеНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
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Gao Yingman, Zhu Yupan, Guan Panfeng, Zhang Leiyi, Li Xinyue, Wei Guihuan, Hu Chenbin, Sha Ruichen, Du Nanshan, Ma Ruonan, Jiao Zhen, Li Bing
Аннотация
Strawberries are vulnerable to postharvest microbial contamination, with gray mold from Botrytis cinerea being significant. Plasma-activated water (PAW) is a promising sustainable food sterilization method. This study evaluated PAW's efficacy in inhibiting postharvest strawberry microbial infections, delaying gray mold, and assessing quality, exploring its potential as an alternative to fungicides. Results showed PAW inhibited B. cinerea growth and delayed decay during storage. PAW reduced pathogenic-related genes in B. cinerea (BCBCG1, BCATG1, BCSTR2, BCSOD1) while enhancing defense-related genes in strawberries (FaPAL, FaPOD, FaCHI, FaGLU). To counteract PAW-induced reactive oxygen species (ROS), antioxidant-related genes (FaSOD, FaCAT, FaAPX, FaGR) are upregulated with increased enzyme activities. PAW treatment was associated with enhanced defense responses and redox homeostasis in strawberry fruit, potentially contributing to increased resistance to B. cinerea infection. In addition, PAW helped maintain strawberry quality during storage, thereby extending its shelf life.