Application of Non-thermal Plasma-Activated Liquid for Delay Browning in an Apple Slice

The color of fresh-cut fruits is indicated by the appearance and quality of their products. A sliced apple is a highly putrefying fruit that is sensible to react with oxygen gas, which causes the color, taste, smell, and nutritional value to change during storage in ambient air. Non-thermal atmospheric pressure plasma jet (NTAPPJ) is one of the most crucial applications for food preservation. This study was divided into two parts. First, the emission intensities of the plasma spectrum and electrical properties were investigated. Then, the colorimetric was used to investigate plasma-treated effects on different liquids (tap water, deionized water, and saline water) to delay color changes of fresh-cut apples. The I-V characteristic curve was used to obtain an optimal power of 8.5 kHz-AC pulse-driven NTAPPJ with argon gas. Additionally, the parameter a*, L*, b*, ΔE, h*, YI, Chroma, and browning index (BI) using the colorimeter method were examined. We then demonstrated that using the Ar-NTAPPJ can be considered a novel approach to increasing fresh-cut apple’ toleration and shelf life. Furthermore, plasma exposure is one of the nondestructive processes that does not have any side effects on the products and can significantly delay degradation and discoloration. Keywords: Plasma jet, Shelf life, Colorimeter, Browning index