Plasma-activated water (PAW) was investigated as a “green” antimicrobial washing agent for decontamination of ready-to-eat rocket salads. PAW was generated using a dielectric barrier discharge jet and the plasma chemistry was correlated to the PAW characteristics. The low helium flow rates favored the NO_x formation and resulted also in higher reactive species concentration upon storage. PAW activity was retained even after 12 days of storage at low temperatures. The application of fresh and 7-days-stored PAW as washing agents resulted in significant microbial load reduction, whereas the quality indices of PAW-treated rocket leaves were retained. Finally, the PAW treatment increased the shelf-life of the leafy salad by a factor of ~2.5 upon storage at 5°C, demonstrating the potential application of plasma technology in the processing and shelf-life extension of sensitive food products.

中文翻译：

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等离子活化水在鲜叶农产品抗菌清洗剂中的应用

等离子活化水 (PAW) 被研究作为一种“绿色”抗菌清洗剂，用于对即食火箭沙拉进行净化。PAW 是使用介质阻挡放电射流产生的，等离子体化学与 PAW 特性相关。低氦气流速有利于 NO _x并导致储存时更高的活性物质浓度。即使在低温下储存 12 天后，PAW 活性仍能保持。使用新鲜的和储存 7 天的 PAW 作为洗涤剂导致微生物负荷显着降低，而 PAW 处理的火箭叶的质量指标得以保留。最后，在 5°C 下储存时，PAW 处理将绿叶沙拉的保质期延长了约 2.5 倍，证明了等离子体技术在敏感食品的加工和保质期延长中的潜在应用。