Postharvest pathogen control in strawberries using plasma activated water and micro nano bubbles

Pathogen contamination in strawberries represents a major issue, as it causes yield losses and reduces consumer acceptance. The quality and safety of strawberries are especially susceptible to fungal and bacterial pathogens, which may affect the fruit during cultivation, transport, and storage.

Among the main fungal pathogens responsible for quality deterioration are Botrytis cinerea, Rhizopus spp., Colletotrichum spp., and Penicillium spp. In addition, strawberries are also exposed to bacterial pathogens such as Salmonella spp., Escherichia coli, Listeria monocytogenes, and Staphylococcus spp. In recent decades, various control strategies have been developed to enhance fruit quality and ensure safe consumption, including chemical, physical, and biological approaches. However, the absence of fully effective postharvest pathogen inactivation methods remains a challenge. Plasma-activated water (PAW), rich in reactive oxygen and nitrogen species (RONS), has shown strong pathogen inactivation capacity. Likewise, micro-nano bubbles (MNBs), characterized by their large surface area, long persistence in aqueous solutions, oxidative properties, and ability to reduce surface tension, have been explored for disinfection purposes.

This review provides a comprehensive overview of the morphological and pathogenic variability of common fungal and bacterial pathogens in strawberries. It also emphasizes the potential of PAW and MNBs as postharvest control tools to ensure fruit quality and extend shelf life.

Source

Quierre, R. F., & Caraan Sacdalan, J. P. (2026). Postharvest Pathogens in Strawberry (Fragaria x ananassa): Potential of Plasma-Activated Water and Micro-Nano Bubbles for Control – A Review. Applied Science and Engineering Progress, 19(2), 7928.

 https://doi.org/10.14416/j.asep.2025.09.008