ArticleFoods (Basel, Switzerland)2023
Synergistic Microbial Inhibition and Quality Preservation for Grapes through High-Voltage Electric Field Cold Plasma and Nano-ZnO Antimicrobial Film Treatment.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed, 4 citations in OpenAlex.
- Nanotechnology Revolutionizing Food Processing Technology.Foods (Basel, Switzerland) · 2026Review
- Postharvest Preservation Strategies for Table Grapes: A Comprehensive Review from Practical Methods to Future Developments.Plants (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
To ensure their quality and safety, harvested grapes should be protected from microbial contamination before reaching consumers. For the first time, this study combined high-voltage electric field cold plasma (HVEF-CP) and nano-ZnO antimicrobial film to inhibit microbial growth on grapes. Using the response surface method, the optimal processing parameters of HVEF-CP (a voltage of 78 kV, a frequency of 110 Hz, and a time of 116 s) were identified to achieve 96.29% sterilization. The effects of co-processing with HVEF-CP and nano-ZnO antimicrobial film on the quality and safety of grapes during storage were explored. When stored at 4 °C and 20 °C, the co-processing extended the shelf life of grapes to 14 and 10 days, respectively. The co-processing increased the sterilization rate to 99.34%, demonstrating a synergistic effect between the two methods to ensure not only the safety of grapes but also their nutrient retention during storage. This novel approach is promising for the efficient, safe, and scalable preservation of grapes as well as other foods.
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Registered trials
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