Plasma activated water for postharvest preservation of fruits and vegetables

Plasma-activated water (PAW), mainly produced using non-thermal cold plasma, is presented as an innovative and chemical-free technology for postharvest preservation. It operates at near-ambient temperatures, offering clear advantages over traditional methods.

Most previous studies have focused on its antimicrobial capacity and shelf-life extension. However, this review goes further by analyzing the mechanisms behind PAW’s ability to preserve the quality of fruits and vegetables, with special attention to the role of reactive oxygen and nitrogen species (RONS) in molecular regulation and stress response activation, an area that has been less explored.

RONS generated by PAW directly act on spoilage and pathogenic microorganisms by damaging their cell membranes and disrupting key metabolic pathways. At the same time, these reactive species influence the internal balance of plant tissues, activating antioxidant systems and enhancing key enzymes that help reduce oxidative damage.

In addition, PAW regulates essential metabolic pathways that help maintain sensory quality and improve nutritional value. In particular, it stimulates the phenylpropanoid pathway, promoting the accumulation of bioactive compounds such as phenolics and flavonoids.

Another important aspect is its ability to induce stress priming by simulating mild stress conditions. This process activates signaling pathways such as MAPK and the expression of defense-related genes, increasing the resistance of produce to adverse conditions during transport and storage.

Finally, the study proposes a comprehensive framework based on a sequence of processes including external RONS stimulation, intracellular signal amplification, metabolic reprogramming, and enhanced stress resistance. It also identifies current limitations and suggests solutions to support industrial application, linking low-temperature plasma technology with food science and sustainability.

Source

Zhang, T., Yang, T., Tsuchikawa, S., Inagaki, T., Ma, T., & Jiang, H. (2026). Plasma-activated water for sustainable postharvest preservation of fruits and vegetables Mechanistic insights into physiological regulation and stress priming. Food Research International.

https://www.sciencedirect.com/science/article/abs/pii/S0963996926009270