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.