Principles, Applications, Benefits, and Future Prospects of Cold Plasma Technology in Fruits and Vegetables: A Review
Arshad Khayum *
Department of Horticulture, UAS, GKVK, Bangalore -560065, India.
D.Vara Vinod
Dr. YSR Horticultural University, A.P, India.
Preeti
Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India.
Shweta Krishna Pattar
Department of Agricultural Engineering, Tontadarya College of Engineering, Gadag, Karnataka, India.
Pooja Purushotham
Department of Plant Pathology, Adichunchanagiri College of Agricultural Science, Mayasandra, Tumkur, India.
Barinderjit Singh
Department of Food Science and Technology, I.K. Gujral Punjab Technical University Kapurthala, Punjab-144601, India.
Maya Bisen
Department of Horticulture, Dr. A.P.J Abdul Kalam University, Indore, India.
*Author to whom correspondence should be addressed.
Abstract
Cold plasma technology has emerged as a revolutionary non-thermal approach for enhancing the postharvest quality and safety of fruits and vegetables. Unlike conventional thermal processing methods, cold plasma operates at near-room temperatures, making it highly suitable for fresh produce. This technology uses ionised gases to generate reactive species that effectively inactivate surface pathogens, degrade pesticide residues, and delay spoilage, without compromising nutritional and sensory quality. This review explores the principles, applications, benefits, and future prospects of cold plasma technology in the context of fruit and vegetable processing, offering valuable insights for researchers and the agri-food industry. Numerous studies have demonstrated cold plasma’s efficiency in extending shelf life, preserving firmness, and reducing microbial contamination across a wide range of fruits and vegetables. Additionally, its environmentally friendly nature aligns with the global demand for sustainable food preservation methods. However, challenges such as surface-only treatment, potential oxidative damage, and scalability remain to be addressed. Future success depends on standardising treatment protocols, scaling up equipment design, conducting in-depth safety assessments, and improving consumer awareness.
Keywords: Cold plasma technology, postharvest preservation, non-thermal processing, fruits and vegetables, shelf-life extension, microbial decontamination