Investigating Plasma-Activated Water (PAW) on in Almonds and the Study of Its Effect on the GPI Receptor of the Fungus.

Plasma-activated water (PAW) represents an innovative application of non-thermal plasma technology that can potentially enhance water treatment processes. A recent study investigated the efficacy of plasma-activated water in inhibiting in almonds. The Study demonstrated that the duration of plasma-activated water treatment most significantly diminished fungal presence, followed by water flow rate and the argon-to-combined gas ratio. Plasma-activated water eliminated 2.6 logarithmic units of fungi across multiple experimental regimens. Plasma diminished water flow, further reducing fungus. Extending activated water application from 1 to 10 min diminished by 1.17 logs. The research revealed that O, NO-, and HO influenced the GPI receptor in distinct manners. The quantity of hydrogen bonds between molecular GPI and the solvent in HO exhibited a wider variety of effects than the two free radicals. The Study indicates that plasma-activated water eradicates fungus by targeting the GPI receptor.