Saccharomyces cerevisiae is often associated with spoilage of fresh fruits and vegetables. This study aimed to evaluate the synergistic effect of plasma-activated water (PAW) and mild heat on the survival of S. cerevisiae and quality attributes of grapes. The combination of PAW and mild heat (50, 52.5, and 55 °C, 30 min) showed full synergistic fungicidal activity against S. cerevisiae on grapes. For S. cerevisiae cells, maximum inactivation was 5.85 log₁₀ CFU/g after the PAW treatment at 55 °C for 30 min, which was significantly higher than that of individual treatment of PAW at 25 °C (0.39 log₁₀ CFU/g) or sterile distilled water at 55 °C (2.39 log₁₀ CFU/g) (p < 0.05). The levels of H₂O₂ and NO₂⁻ in PAW significantly decreased, while NO₃⁻ content remarkably increased after the mild heating at 25–55 °C for 30 min. Meanwhile, no significant changes were observed in the total soluble solids, reducing sugar, pH, titratable acidity, firmness, surface color, total phenolics, vitamin C, and antioxidant properties of grapes treated with PAW at 25–55 °C for 30 min. In summary, the combination of PAW and mild heat may be considered as an alternative to traditional preservation methods for fresh produce.

酿酒酵母通常与新鲜水果和蔬菜变质有关。这项研究旨在评估血浆活化水（PAW）和温和的热量对S存活的协同作用。酿酒和葡萄的品质属性。PAW和适度加热（50、52.5和55°C，30分钟）的组合显示了对葡萄酿酒酵母的完全协同杀菌活性。对于小号。啤酒酵母细胞， 在55°C下进行30分钟的PAW处理后，最大失活率为5.85 log ₁₀ CFU / g，这明显高于25°C下单独进行的PAW处理（0.39 log ₁₀ CFU / g）或55°C（2.39 log ₁₀  CFU / g）的无菌蒸馏水（p  <0.05）。水平ħ ₂ ö ₂和NO ₂ ^-在PAW显著下降，而NO ₃ ^-含量显着地在25-55℃下温和加热后增加30分钟。同时，在25–55°C下进行30分钟的PAW处理的葡萄，其总可溶性固形物，还原糖，pH，可滴定酸度，硬度，表面颜色，总酚，维生素C和抗氧化特性均未见明显变化。总之，PAW和温热的结合可以被认为是传统的新鲜农产品保鲜方法的替代方法。