Design and investigation of water oxidizing machine by Nano TiO2 plasma and affect in quality characteristics of fruits

Abstract

Fruits are highly perishable commodities prone to rapid deterioration during storage and transportation, leading to significant economic losses. Extending their shelf life is a critical concern for producers and consumers alike. plasma technology has emerged as a promising solution to prolong the freshness and quality of fruits. This study investigates the effect of new technology in oxidizing water with nano titanium plasma on strawberries According to the results of sensory evaluation after 7 days of storage, the texture, color, and general acceptance (acceptability) of plasma-treated samples were significantly better than those of control samples, but no significant difference was observed in terms of the odor. In this context, it may be concluded that cold plasma may be considered a novel approach to increase shelf life of strawberry fruits.