ArticleFoods (Basel, Switzerland)2025
Enhancing Post-Harvest Storability of Kale Using Plasma-Sonic Treatment.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated a plasma-sonic treatment that combines plasma-activated water (PAW) and ultrasound (US) as an alternative to conventional sodium hypochlorite (NaOCl), which may leave harmful chlorine residues and generate toxic by-products in fresh produce. The treatment was applied to kale to evaluate its decontamination efficiency and storage stability during 7 days at 4 °C. PAW was generated at 52 W and 14.4 kHz for 624 s, and US was applied at 20 kHz and 250 W for 624 s. The plasma-sonic treatment achieved microbial inactivation of indigenous bacteria by 3.2 log CFU/g, which is comparable to the 3.0 log CFU/g reduction achieved by NaOCl treatment. Moreover, the plasma-sonic treatment group exhibited the highest initial moisture content (89.42%) and maintained higher firmness during storage than the NaOCl-washed and untreated groups. Collectively, these findings indicate that the combined PAW and US washing method constitutes a promising non-chlorine-based intervention that enhances microbial stability while maintaining the physicochemical quality of fresh leafy vegetables.
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