Cold plasma treatment can inactivate microorganisms on the surface of fresh fruits to ensure food safety. Gliding arc plasma-activated air (PAA) was used in this study to treat blueberries in a sealed space. The results show that 20 min of PAA treatment effectively sterilized the bacterial and yeast + mold counts at the 30th day by 2.42 and 1.30 log₁₀ CFU/g, respectively. There was no significant difference in the weight loss rate of blueberries before and after PAA treatment, which led to an extended shelf life of 10–15 days at ambient conditions. Quality properties of treated blueberries, such as firmness, soluble solids, vitamin C, and anthocyanin, which was mediated by homogeneous enzymes, were found to be preserved at a high level in comparison with that of control samples. Furthermore, PAA treatment was found to significantly reduce the decline rate in enzyme activity with highest levels of 62, 59, and 7.4 U/(min·g) for peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT), respectively, after 20 min of treatment through production of a high density of •OH dominant active air. This PAA treatment supplies a novel storage and preservation choice for other fresh fruits and vegetables on a large scale.

中文翻译：

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滑翔弧等离子体激活空气可对蓝莓进行超微生物消毒并保持持久的新鲜度

冷等离子体处理可以灭活新鲜水果表面的微生物，确保食品安全。本研究使用滑翔弧等离子体激活空气 (PAA) 在密封空间中处理蓝莓。结果表明，20 分钟的 PAA 处理可有效地对第 30 天的细菌和酵母 + 霉菌计数进行灭菌，分别达到 2.42 和 1.30 log ₁₀ CFU/g。PAA处理前后蓝莓的失重率没有显着差异，这使得蓝莓在常温条件下的保质期延长了10-15天。研究发现，与对照样品相比，经过处理的蓝莓的品质特性，如硬度、可溶性固形物、维生素 C 和花青素（由均质酶介导）保持在较高水平。此外，发现PAA处理显着降低了酶活性的下降率，过氧化物酶（POD）、超氧化物歧化酶（SOD）和过氧化氢酶（CAT）的最高水平分别为62、59和7.4 U/(min·g)。分别在处理 20 分钟后，通过产生高密度·OH 为主的活性空气。这种 PAA 处理方法为其他新鲜水果和蔬菜的大规模储存和保鲜提供了一种新颖的选择。