Mandarin preservation by microwave-powered cold plasma treatment

- Cold plasma treatment (CPT) effectively inhibited P. italicum on mandarins.
- Plasma generation power and treatment time affected P. italicum inhibition by CPT.
- CPT did not alter ripening or quality degradation processes of mandarins.
- CPT increased the total phenolic contents and antioxidant activity of the peel.
- CPT has the potential for use as a postharvest technology for preserving mandarins.

Cold plasma treatment (CPT) was investigated as a nonthermal method for inhibiting Penicillium italicum and improving storability of mandarins (Citrus unshiu Marc.). Whole mandarin fruits or the peels were treated with cold plasma at 0.7 kPa using a microwave CPT system. The treatment variables were plasma-forming gases, plasma generation power, and treatment time. Nitrogen (N2)-CPT at 900 W for 10 min, resulted in the highest inhibition of P. italicum (84% reduction in disease incidence), significantly increased the total phenolic content and antioxidant activity of mandarin peel after the treatment (p < 0.05), but did not significantly affect CO2 generation, weight loss, content of soluble solids, titratable acidity, pH, ascorbic acid concentration (flesh), or surface color during storage at 4 and 25 °C. These results demonstrate the potential for CPT application as a postharvest technology for preserving mandarins, increasing the total phenolic content and antioxidant activity of mandarin peel.