United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA; Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA.
Food Res Int. 2018 Jun;108:378-386. doi: 10.1016/j.foodres.2018.03.033. Epub 2018 Mar 22.
Effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of Salmonella and the storability of grape tomato were investigated. Grape tomatoes, with or without inoculation with Salmonella, were packaged in a polyethylene terephthalate (PET) commercial clamshell container and cold plasma-treated at 35 kV at 1.1 A for 3 min using a DACP system equipped with a pin-type high-voltage electrode. DACP treatment inactivated Salmonella (p < 0.05) without altering the color or firmness of the grape tomatoes (p > 0.05). DACP treatment inactivated Salmonella uniformly in both layers of the double-layer configuration of the grape tomatoes regardless of the position of the tomatoes in each layer. Salmonella was most efficiently inactivated when the headspace to tomato volume ratio of the container was highest. Integration of rolling of tomatoes during treatment significantly increased the Salmonella reduction rates from 0.9 ± 0.2 log CFU/tomato to 3.3 ± 0.5 log CFU/tomato in the double-layer configuration of the tomato samples. Rolling-integrated DACP also initially reduced the number of total mesophilic aerobic bacteria and yeast and molds in the double-layer configuration of tomato samples by 1.3 ± 0.3 and 1.5 ± 0.2 log CFU/tomato, respectively. DACP treatment effectively reduced the growth of Salmonella and indigenous microorganisms at 10 and 25 °C, and did not influence the surface color, firmness, weight loss, lycopene concentration and residual ascorbic acid of grape tomatoes during storage at 10 and 25 °C. DACP treatment holds promise as a post-packaging process for improving microbial safety against Salmonella and storability of fresh grape tomatoes.
研究了介质阻挡放电大气压冷等离子体（DACP）处理对灭活沙门氏菌和葡萄番茄贮藏期的影响。将未经或经沙门氏菌接种的葡萄番茄用聚对苯二甲酸乙二醇酯（PET）商用蛤壳容器包装，在配备针型高压电极的 DACP 系统中用 35 kV 和 1.1 A 处理 3 分钟。DACP 处理可有效灭活沙门氏菌（p<0.05），而不改变葡萄番茄的颜色或硬度（p>0.05）。DACP 处理可均匀灭活双层葡萄番茄的两层中沙门氏菌，而与番茄在每层中的位置无关。当容器的顶空与番茄体积比最高时，沙门氏菌的灭活效率最高。处理过程中整合番茄的滚动可使双层番茄样品的沙门氏菌减少率从 0.9±0.2 log CFU/个番茄提高至 3.3±0.5 log CFU/个番茄。整合滚动的 DACP 还可使双层番茄样品中总需氧嗜温菌和酵母及霉菌的初始数量分别减少 1.3±0.3 和 1.5±0.2 log CFU/个番茄。DACP 处理可有效抑制 10 和 25°C 时沙门氏菌和土著微生物的生长，且不影响葡萄番茄在 10 和 25°C 贮藏期间的表面颜色、硬度、失重、番茄红素浓度和残留抗坏血酸。DACP 处理有望成为一种包装后处理工艺，可提高新鲜葡萄番茄的微生物安全性和贮藏期。
