Impact of Cold Plasma Treatment on the Shelf Life and Metabolite Profiles of Strawberries during Storage

Strawberries are abundant in bioactive compounds and
serve as a
significant source of ascorbic acid. However, their shelf life is
notoriously short due to their high sensitivity to environmental conditions
and susceptibility to microbial contamination. The growing demand
for ready-to-eat products among consumers presents challenges related
to food preservation, especially with increasing food losses due to
microbial spoilage. Various strategies have been explored to address
these issues, one of which is atmospheric cold plasma. A surface dielectric
barrier discharge cold plasma (CP) treatment was applied to fresh
strawberries (output voltage: 6 kV, frequency: 23 kHz) for 30 min.
Spoilage microbial populations, quality, and primary and secondary
metabolite profiles were evaluated during storage at 4 °C. Cold
plasma treatment resulted in significant reductions in the counts
of the main spoilage microbial groups, which showed delayed and limited
growth compared to the untreated fruits. LC–MS/MS analysis
revealed the preservation of the total phenolic profile, along with
a significant increase in total phenolic acids (from 614.2 to 784.4
mg/kg) and total flavonols (from 145.2 to 196.4 mg/kg) immediately
after treatment. An increase in the levels of specific polyphenols
and antioxidant activity was observed. Although ascorbic acid decreased
after treatment, greater stability was noted during storage. In conclusion,
CP can preserve fruit quality and extend the shelf life of fresh strawberries
without adversely affecting their physical properties.