The effects of nonthermal plasma on chemical quality of strawberries

While a considerable body of research has reported the effective inactivation of food-borne pathogens with nonthermal plasma treatments, studies to unravel the plasma-food interactions are sparse. In this work, the effects of in-package plasma treatments on the chemical quality of strawberries were evaluated. Specifically, the effects on FTIR spectra, ascorbic acid, and anthocyanin content of strawberries were studied. Results indicated that nonthermal plasma treatments in sealed packages at 80 kV applied voltage can cause a minor degradation of ascorbic acid and anthocyanin content. Both voltage and treatment time were found to cause changes in the infrared absorption spectrum of strawberries.