Improvement of antioxidant capacity and gray mold resistance of strawberries by combined plasma technology
Jing Qian, Ying Zhao, Wenjing Yan, Jianhao Zhang, Jin Wang
Abstract
To enhance the preservation of fresh strawberries and promote innovation in preservation technology, plasma-activated salicylic acid was combined with in-package dielectric barrier discharge plasma (PASA-DBD). Effects of combined plasma technology on strawberries were elucidated from the perspectives of phenylpropane metabolism, reactive oxygen metabolism, antioxidant capacity, and gray mold control. The results showed that PASA-DBD treatment slowed down the senescence of the strawberries, significantly increased the total phenol, anthocyanin, and total flavonoid content during storage, reduced the malondialdehyde and H 2 O 2 content, and significantly enhanced the antioxidant enzyme (superoxide dismutase, catalase, ascorbate peroxidase) activity. Additionally, PASA-DBD treatments could reduce the incidence of gray mold and strengthen the resistance of strawberries, exhibiting by the increase in the chitinase activity and β -1,3-glucanase activity. This study contributes in exploring new preservation techniques of strawberries in postharvest. • Plasma-activated salicylic acid and in-package plasma were applied to strawberries. • Combined plasma treatment increased antioxidant content of strawberries. • Activities of antioxidant enzymes after combined plasma treatment were enhanced. • Treatment enhanced the resistance of strawberries to gray mold.