title: Inactivation of Yeast on Grapes by Plasma-Activated Water and Its Effects on Quality Attributes.
abstract: Plasma-activated water (PAW) is a promising nonthermal technology in food preservation and food safety. The inactivation efficacy of PAW was investigated against Saccharomyces cerevisiae CICC 1374 inoculated on grape berries. PAW30 and PAW60 were obtained by activating water with plasma for 30 and 60 min, respectively. Grapes were directly treated with PAW, and a 0.38- to 0.53-log CFU/ml reduction of S. cerevisiae was achieved in a time-dependent manner (P < 0.05). The oxidation-reduction potential and pH values of PAW30 and PAW60 were also in a time-dependent manner (P < 0.05). Grape quality assessment demonstrated no significant change in surface color and total anthocyanin content after 30 min of PAW60 treatment (P > 0.05). Although grape quality was unaffected by PAW in this study, this technology should be optimized to enhance inactivation efficiency.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.|Institute of Food Science, Zhejiang Academy of Agricultural Sciences, 198 Shiqiao Road, Hangzhou 310021, People's Republic of China.
authors.forename: Jian
authors.initials: J
authors.lastname: Guo
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.
authors.forename: Kang
authors.initials: K
authors.lastname: Huang
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.
authors.forename: Xiao
authors.initials: X
authors.lastname: Wang
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.
authors.forename: Chenang
authors.initials: C
authors.lastname: Lyu
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.
authors.forename: Nannan
authors.initials: N
authors.lastname: Yang
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.|Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA.
authors.forename: Yanbin
authors.initials: Y
authors.lastname: Li
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.
authors.forename: Jianping
authors.initials: J
authors.lastname: Wang
mesh_terms: D015169:Colony Count, Microbial; D005516:Food Microbiology; D005519:Food Preservation; D012441:Saccharomyces cerevisiae; D027843:Vitis; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water
keywords: Food preservation; Fresh produce; Microbial decontamination; Nonthermal food processing; Plasma-treated water