Versatile potential of dielectric barrier discharge cold plasma in alleviating texture softening of pickled radishes during package storage by tuning microstructure, targeting cell-invading yeast and inactivating pectin-degrading enzyme.

The objective of the present study was to investigate the effect of dielectric barrier discharge cold plasma (DBD-CP) on texture, microstructure, physicochemical properties, pectin degradation, and microbial composition of pickled radishes during storage. Results showed that, when compared with control (without treatment) and blanching, DBD-CP achieved the 10.20 %-108.66 % higher hardness, crispness and chewiness of pickled radishes after storage. Also, DBD-CP facilitated more compact microstructure of pickled radishes. By specifically targeting genera of Kazachstania and Candida, DBD-CP impeded yeast invasion into tissue, reduced pectin-degrading yeast count by 1.0-1.5 Log CFU/g, and retained lactic acid bacteria. Meanwhile, DBD-CP inhibited 96.91 % pectinase activity, leading to 9.93 % higher protopectin and 9.53 % lower water-soluble pectin than control. This study demonstrated the potential of DBD-CP as a promising technology in ameliorating texture softening of pickled radishes during storage through facilitating more compact microstructure, suppressing growth and invasion of pectin-degrading yeasts, and inactivating pectinase.