Abstract
The application of nonthermal cold plasma technology has been shown to be highly effective in the decontamination of fresh fruit and vegetables as well as extending their shelf life. Plasma can be produced via a combination of electrical discharge and mixed or atmospheric gas under atmospheric or lower pressure as well as vacuum conditions. Cold plasma treatment can deliver safe fresh fruits and vegetables without sacrificing their sensory and nutrient qualities. The efficiency of the various cold plasma application techniques depends on product type, their surface area properties, the initial microbial load, and several operational parameters that require optimization to achieve desirable results. This chapter presents the recent developments on the use of cold plasma technology along fresh produce value chains. An overview of cold plasma-reactive species production and mode of action against microbes and fruit tissues are discussed. The impact of the treatments on physical–chemical properties of fresh fruit and vegetables is highlighted.
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