Cold plasma (CP) is an advanced, non-thermal plasma processing technology with significant potential for preserving fruits and fruit juices. Recent research shows that CP processing has attracted attention in fruit processing and storage. The inactivation of microorganisms and extended shelf life of fruits by CP treatment is influenced by several factors, including the type of plasma reactor, discharge power, treatment time, and the inert gas used. This review highlights how CP can effectively extend the shelf life of fruits, eliminate harmful bacteria and maintain the nutrients, flavour, and colour of the fruits and fruit juices. Unlike conventional high-temperature treatments, CP uses low temperatures to keep fruits fresh and safe without causing damage to quality. Additionally, the study describes various plasma systems, their principles of operation, and their applications in the fruit processing industry. Overall, non-thermal plasma demonstrates significant potential in ensuring the safety and freshness of fruits and fruit juices while meeting consumer demands for high-quality products.
cold plasma, plasma reactor, self life, quality, preservation, fruit juices
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