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Advances in the potential use of non-thermal plasma in postharvest treatment of fresh horticultural produce

Code: 9781838799946
Sukhvinder Pal Singh and John Golding, New South Wales Department of Primary Industries and University of Newcastle, Australia

Chapter synopsis: Fresh horticultural produce related foodborne illnesses outbreaks have increased around the world, and despite the adoption of good on-farm and postharvest practices, microbial contamination of fresh produce can still occur. Non-thermal plasma (NTP) has recently emerged as an option for killing/inactivating a broad range of microorganisms such as bacteria, molds, yeasts and viruses. The reactive oxidizing species present in the NTP can inactivate and/or eliminate microbial pathogens on the produce surfaces leading to improved food safety and decay control. This chapter provides an overview of the NTP technology, its potential applications in postharvest horticulture and barriers to commercialization. The technology has great potential to be a rapid, chemical-free, dry, environmentally friendly, and effective antimicrobial solution for food safety and decay control. Adoption of this technology will minimize microbial contamination, mitigate postharvest losses and reduce the amount of postharvest chemicals and water used, resulting in improved environmental health and sustainability.

DOI: 10.19103/AS.2019.0055.18
Table of contents 1 Introduction 2 Non-thermal plasma (NTP) technology 3 Mechanism of action of non-thermal plasma (NTP) 4 Methods of non-thermal plasma (NTP) treatment 5 Potential applications of non-thermal plasma (NTP) in postharvest horticulture 6 Conclusion and future trends 7 Acknowledgements 8 Where to look for further information 9 References

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