Plasma technology in post-harvest: Plasma to extend shelf life

In recent years, new fields of application have increasingly been opened up for plasma technology, complementing the already established areas of application in medicine, such as the sterilization of surfaces and wound treatment. Continuous research and technological advances have increased efficiency and reduced costs, making the technology considerably more attractive for other areas of application. Although practical use is still the exception, the first technology manufacturers are offering cold plasma devices for use in the food sector.

Advantages of plasma-activated water over conventional post-harvest treatment methods

• Sustainability - only tap water and ambient air required as a resource
• No toxic residues - decomposes to ordinary water after 10 min
• Cost efficiency - energy costs lower than e.g. with UV irradiation
• Versatile application options - direct immersion as well as nebulization possible
• Improved safety profile for users

The properties of PAW enable effective yet gentle decontamination of product surfaces, which leads to an extension of shelf life and an increase in food safety.
The legal affairs require further clarification due to the novelty of the technology in post-harvest treatment, but the application of the technology has numerous advantages that make an analysis of its potential worthwhile

The research project includes experimental studies with various perishable fruit and vegetable products with a focus on berries and different microbial species.
The first series of experiments focuses on the assessment of the shelf life and quality parameters of fruit and vegetables after application of PAW or PAN.
The second series of experiments involves the inoculation of fruit and vegetable samples with various post-harvest-damaging microorganisms and treatment with PAW or PAN to quantify the antimicrobial efficiency.
In the third experimental phase, fruit and vegetable samples are subjected to a time-varying treatment with PAW or PAN. This is followed by a chemical analysis of the ingredient profile and a characterization of the plasma sources used.

Losses and rapid spoilage in the post-harvest period pose a significant problem in the supply chain for perishable fresh fruit and vegetables. The use of PAW or PAN can offer advantages in the medium term.

As the use of PAW or PAN has so far mainly been established in medical technology, an analysis of the potential in the fruit and vegetable sector could represent a first step towards application in this sector. The use of PAW or PAN can reduce post-harvest losses and thus make a significant contribution to the sustainability of the industry. In addition, PAW and PAN are an environmentally friendly alternative to pesticides or chemical disinfectants. By reducing residues and extending the shelf life of products, confidence in the industry can be strengthened and the consumption of sensitive products increased.