Effect of plasma activated water (PAW) in maintaining the quality of cherry tomatoes

Abstract

Recently consumer demand of fresh fruits has been increased because public are more aware with their health. Fruits are often consumed raw, and that increase the chances of people being infected by pathogenic bacteria. This problem encourages the need to find new methods to maintain the quality and hygiene of fruits. Preservation methods that are often used today have many disadvantages, for example the use of temperature-based method that could possibly damage the texture and nutrient of the fruits. In this study, the use of Plasma Activated Water (PAW) on cherry tomatoes was proven to be able to maintain fruit quality for 2 days longer. This is because PAW has a higher oxidation reduction potential (ORP) compared to ordinary water. The higher the ORP is shown to have a better ability to inactivate the microorganisms attached to the fruit surface