An effective sanitizer for fresh produce production: In situ plasma activated water treatment inactivates pathogenic bacteria and maintains the quality of cucurbit fruit
J. G. Rothwell, J. Hong, S. J. Morrison, H. K. N. Vyas, B. Xia, A. Mai-Prochnow, R. McConchie, K.-Y. Phan-Thien, P. J. Cullen, D. A. Carter
This paper demonstrates that plasma activated water (PAW) effectively reduces pathogenic bacteria on cucurbit fruits while maintaining quality and shelf life, outperforming sodium hypochlorite in some aspects.
bioRxiv · Jan 3, 2023 · PreprintMicrobiology