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Application of non-thermal plasma technology to extend fruit shelf life
Ovitadani Ayuputri

Last modified: 2021-06-07


Fruit is very vulnerable because it contains a lot of nutrients, vitamins, minerals, and fiber which is magnificent for the body. One of the most sophisticated techniques to extend fruit shelf life is by using non-thermal plasma technology. The purpose of this research was to investigate the potential utilization of non-thermal plasma in the form of Plasma Activated Water (PAW) treatment to extend the fruit shelf life. PAW was prepared with plasma treatment time of 5 (PAW 5) and 10 (PAW 10) minutes using AC high voltage power supply with applied voltage of 660 volts peak-to-peak (p-p) and 2.4 A of currents. With the fruit sample of strawberries and fresh-cut apples, both of those fruits were soaked for 2 minutes under PAW 5 and 10 minutes under PAW 10. Each fruit was placed in sealed plastic bag and was stored under two condition which was ambient temperature and refrigerator condition. The result was that PAW is able to extend the shelf life of strawberries up to 1 day in open-air conditions and extend the shelf life up to 3 days in the refrigerator condition. For the fresh-cut apples shelf life extension, PAW was able to extend the fruit up to 2 days in both open-air and in the refrigerator conditions.


Fruit shelf life, non-thermal plasma, Plasma Activated Water (PAW)