Comparison of the Effects of Cold Argon Plasma, Air, and Plasma-activated Water on the Shelf Life of Oyster mushrooms

This study investigates the effects of three non-thermal technologies-cold argon plasma (CArP), plasma-activated air (CAP), and plasma-activated water (PAW) on the shelf life and quality of oyster mushrooms. The results demonstrate that all three methods significantly reduce microbial load and improve physicochemical properties, including moisture retention, texture, and acidity. PAW emerged as the most effective treatment, with a ۹۹% reduction in microbial load and superior preservation of moisture and texture over a ۱۴-day storage period. The reactive oxygen and nitrogen species (RONS) generated during PAW treatment were key to its antimicrobial efficacy and structural preservation. While the study highlights the potential of cold plasma as a sustainable alternative to conventional preservation methods, further research is needed to evaluate its long-term effects on nutritional value, flavor, and texture, as well as its comparative effectiveness against traditional techniques. These findings contribute to the growing body of research on non-thermal food preservation and underscore the need for extended observation periods to assess commercial viability.

کلیدواژه ها:

Cold plasma ، Oyster mushrooms ، Shelf life ، Non-thermal preservation