Abstract
Non-thermal plasma (NTP) technology offers a promising alternative for surface decontamination of fresh produce, addressing limitations of traditional methods. This study investigated the efficacy of an atmospheric pressure plasma jet (APPJ) for microbial inactivation on fresh strawberries (Fragaria x ananassa Duch.) and its impact on key quality attributes. Strawberries were artificially inoculated with Escherichia coli, Staphylococcus aureus, and a mixed yeast/mold culture, then subjected to varying APPJ treatment times (30, 60, 90 seconds). Microbial enumeration revealed significant log reductions, with up to 3.5 log CFU/g for bacteria and 2.8 log CFU/g for yeast/mold achieved at 90 seconds. Concurrently, quality parameters including color (L*a*b* values), firmness, total soluble solids (TSS), and pH were assessed. Results indicated that APPJ treatment up to 90 seconds had no statistically significant adverse effect on strawberry color, firmness, TSS, or pH compared to untreated controls. These findings suggest that APPJ is an effective and safe non-thermal intervention for enhancing the microbial safety of fresh strawberries without compromising their quality, positioning it as a viable technology for the fresh produce industry.
