An Update on the Effect of Cold Plasma on Microbial and Enzymatic Inactivation for Quality Control in Apple

Abstract

Inactivation of enzymes and microbes that cause apple and apple product spoilage can be accomplished by using one of the nonthermal processing technologies known as cold plasma (CP). UV radiation, ROS, and RNS in CP are released via an ionization process serving as the principal route for the action mechanism. It is a distinguished methodology for shelf life extension and quality governance of food. CP’s design adaptability and environmental and economic friendliness provide distinct benefits over traditional methods. The food composition, microbial population, or targeted biomolecules must be considered when designing safe CP-based procedures having minimal impact on food. Enzyme inactivation and microbial disinfection are two major applications of CP in the apple processing industry. This paper overviews the fundamentals of CP, its operational parameters, and efficient application during postharvest management as well as the processing of apple, validating CP to be a beneficial tool for uplifting the business sector of apple.