Abstract
This study evaluated the effects of plasma-activated water (PAW) on the quality and microbial suppression of diced onions. The cold plasma device was applied to deionized water for 10, 20, and 30 min to generate plasma-activated water. Afterwards, the samples were immersed for 10 min in PAW with ultrasonic assistance at 25 °C. The dehydrated samples were stored at 5 °C for 20 days, and analyses were performed every 4 days. The microstructure of onion samples was observed using scanning electron microscopy (SEM). The results indicated that the PAW10 effectively preserved the quality of diced onions by maintaining their weight, firmness, and antioxidant capacities, slowing down color change, suppressing respiration, and microbial growth. In contrast, no significant differences in total soluble solids and titratable acidity were observed among the treatments. The 10-minute PAW treatment in this study prolonged the shelf-life to 12 days compared to 8 days for control. Based on the findings of this study, future research should focus on optimizing PAW treatment conditins to effectively and efficiently preserve the quality and appearance of diced onions.Overall, the plasma-activated water generated by cold plasma technology may be an alternate, convenient, and successful approach for preserving fresh produce.
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Claims 6
Claim · model-written summary
PAW10 maintained diced onion weight, firmness, and antioxidant capacities.
- Taxon
- onions
Allium cepae0 - Treatment
- PAW10e0
- Outcome
- weight, firmness, and antioxidant capacitiese0
- Direction
- maintaininge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results indicated that the PAW10 effectively preserved the quality of diced onions by maintaining their weight, firmness, and antioxidant capacities”
Claim · model-written summary
PAW10 slowed onion color change.
- Taxon
- onionsAllium cepae0
- Treatment
- PAW10e0
- Outcome
- color changee0
- Direction
- slowing downe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PAW10 effectively preserved the quality of diced onions by maintaining their weight, firmness, and antioxidant capacities, slowing down color change, suppressing respiration, and microbial growth”
Claim · model-written summary
PAW10 suppressed onion respiration and microbial growth.
- Taxon
- onionsAllium cepae0
- Treatment
- PAW10e0
- Outcome
- respiration, and microbial growthe0
- Direction
- suppressinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PAW10 effectively preserved the quality of diced onions by maintaining their weight, firmness, and antioxidant capacities, slowing down color change, suppressing respiration, and microbial growth”
Claim · model-written summary
Total soluble solids and titratable acidity did not differ significantly among onion treatments.
- Taxon
- onionsAllium cepat0
- Treatment
- treatmentse0
- Outcome
- total soluble solids and titratable aciditye0
- Direction
- no significant differencese0
- Comparator
- among the treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no significant differences in total soluble solids and titratable acidity were observed among the treatments”
t0“diced onions”
Claim · model-written summary
Ten minute PAW prolonged onion shelf life to 12 days versus 8 days for control.
- Taxon
- onionsAllium cepat0
- Treatment
- 10-minute PAW treatmente0
- Outcome
- shelf-lifee0
- Direction
- prolongede0
- Value
- 12 dayse0
- Qualifier
- 8 dayse0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The 10-minute PAW treatment in this study prolonged the shelf-life to 12 days compared to 8 days for control”
t0“diced onions”
Claim · model-written summary
The authors recommend optimizing PAW conditions to preserve diced onions.
- Taxon
- onionsAllium cepae0
- Outcome
- optimizing PAW treatment conditinse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“future research should focus on optimizing PAW treatment conditins to effectively and efficiently preserve the quality and appearance of diced onions”
The same questions in other papers
physical treatment · quality: postharvest · Allium cepa (onion)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.