新型圆柱形介质阻挡放电等离子体对急性炭疽菌和gloeosporioides炭疽菌的失活研究：体外和体内维持草莓的生化成分

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-12 DOI:10.1016/j.foodcont.2025.111722

Sekar Ashokkumar , Roshani Dahal , Yung Oh Shin , Han Sup Uhm , Jang Sick Park , Young-Chul Lee , Eun Ha Choi

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引用次数: 0

摘要

草莓果实在收获后略软，但它们通常会被真菌腐蚀。草莓果实/植物的主要真菌是尖锐炭疽菌（Colletotrichum actuatum）和gloeosporioides。保守的杀菌剂有很多替代品，它们对人类和环境的影响较小，同时又能保持草莓果实/植物的生化特性。在本研究中，采用多圆柱介质阻挡放电等离子体（MC-DBDP）系统分别以100%和26.5%的占空比产生NOx和O3气体和等离子体活化水（PAW）。研究结果表明，等离子体产生的活性氧（ron）和活性氮（ron）在10 min内分别以2.87和3.57的速率灭活了尖头锥栗，而在ND处发现了gloeosporiodes。采用双向生成NOx灭活菌，PAW-NOx浓度为250 μM， PAW-O3浓度为30 μM。虎皮草在PAW-NOx和PAW-O3中的含量分别下降了2.27和1.23，gloeosporioides在PAW-NOx和PAW-O3中的含量分别下降了1.23和1.42。对草莓果实和植株喷淋和灌水均可达到灭活效果。PAW-NOx不仅能控制真菌，还能改善其他处理（PAW-O3）和对照组的生化组成。同时，与对照和PAW-NOx相比，PAW-O3灌溉诱导的坏死效应更大。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Deactivation of Colletotrichum acutatum and Colletotrichum gloeosporioides by novel cylindrical dielectric barrier discharge plasma: Maintaining biochemical composition in strawberry by in-vitro and in-vivo

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Strawberry fruits are slightly tender after harvesting, but they can normally fungal spoilage. The key strawberry fruits/plant fungus are Colletotrichum acutatum and Colletotrichum gloeosporioides. There are many alternatives to conservative fungicides that can have a lower impact on humans and the environment, while maintaining the biochemical properties of strawberry fruits/plants. In this study, a multi-cylindrical dielectric barrier discharge plasma (MC-DBDP) system was employed to generate NO_x and O₃ gas, and plasma-activated water (PAW) by employing 100 % and 26.5 % duty cycle respectively. Study results showed that plasma generated reactive oxygen and nitrogen species (RONS) inactivate the C. acutatum at 2.87 and 3.57 respectively in 10 min, while C. gloeosporiodes was found at ND. Two-way generated NO_x was used to inactivate the fungus, PAW-NO_x concentration was 250 μM and PAW-O₃ was 30 μM. C. acutatum decreased by 2.27 and 1.23 in PAW-NO_x and PAW-O₃, respectively, and C. gloeosporioides decreased by 1.23 and 1.42 in PAW-NO_x and PAW-O₃, respectively. Inactivation of the fungus was achieved by spraying and irrigating strawberry fruits and plants with PAW. PAW-NO_x not only controls the fungus but also improves biochemical composition of the other treatments (PAW-O₃) and control groups. At the same time, the necrotic effect induced by PAW-O₃ irrigation is greater when compared to control and PAW-NO_x.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.