Effects of cold plasma treatment on reactive oxygen metabolism and storage quality of Brassica chinensis

Cold plasma (CP) is a promising non-thermal food preservation technique, which is used for the preservation of fruits and vegetables. In this study, we aimed to determine the effects of CP treatment on the reactive oxygen metabolism, antimicrobial properties, and antioxidant activities in Brassica chinensis during storage at 4 ± 1 °C for 10 days. Postharvest Brassica chinensis were treated with CP for 6 min (CP-6), 9 min (CP-9), and 12 min (CP-12). To maintain a balance between microbial spoilage and storage quality, CP-9 was considered to be the optimal treatment time. Compared with the control group, Brassica chinensis in the CP-9 group showed a 12.7% increased antioxidant capacity, a reduction of the microbial count by 0.7 lg CFU g−1, and a delay in weight loss and soluble solid content reduction. CP inhibited the generation of superoxide anions, improved the activity of reactive oxygen species scavenging enzymes, and delayed the decrease in total antioxidant capacity. Altogether, CP treatment can be considered an advantageous approach to improve the safety and quality of fresh vegetables.