Effects of plasma activated water on the quality and antioxidant enzyme activities of fresh-cut apples

Abstract

Abstract: The paper aims to explore the effects and mechanisms of plasma activated water (PAW) on the preservation of fresh-cut apples. PAW was prepared by treating 0.2 mg/mL Na₂SO₄ sterile solution using glow discharge plasma under DC voltage of 500 V, 550 V, and 600 V for 30 min, respectively. The concentration of active species in PAW such as H₂O₂ and ·OH were determined by colorimetric method. The effects and mechanisms of PAW on preservation of fresh-cut apples were investigated by measuring the quality indexes and metabolic parameters of PAW soaked fresh-cut apple during storage. The results showed that the concentrations of H₂O₂ and ·OH in PAW increased with the increase of discharge voltage during 500 V and 600 V. The PAW could make the quality indicators such as hardness, color and acidity of fresh-cut apples stable during storage. The content of malondialdehyde (MDA) was lower than that of the control group, and the activities of lipoxygenase (LOX) and polyphenol oxidase (PPO) decreased significantly, with the superoxide dismutase (SOD), catalase (CAT) and Peroxidase (POD) activities significantly increased (P<0.05). Therefore, PAW has excellent preservation performance for fresh-cut apples.

Key words: plasma activated water, fresh-cut, preservation, antioxidant enzyme activity

CLC Number:

TL13

CAI Meng, TIAN Li-peng, LI Chun-ai, WAN Qiang-gui, WANG Ting, PU Lu-mei. Effects of plasma activated water on the quality and antioxidant enzyme activities of fresh-cut apples[J]. Journal of Lanzhou University of Technology, 2023, 49(3): 67-74.

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