Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

Murtaza Ali¹, Jun-Hu Cheng², Diana Tazeddinova³, Rana Muhammad Aadil⁴, Xin-An Zeng⁵, Gulden Goksen⁶, Jose Manuel Lorenzo⁷, Okon Johnson Esua⁸, Muhammad Faisal Manzoor⁹

Affiliations

¹ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
² Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: fechengjh@scut.edu.cn.
³ South Ural State University, Chelyabinsk, Russian Federation.
⁴ National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
⁵ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: xazeng@scut.edu.cn.
⁶ Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
⁷ Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
⁸ Department of Agricultural and Food Engineering, University of Uyo, Uyo 520101, Nigeria.
⁹ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: faisaluos26@gmail.com.

PMID: 37269690
PMCID: PMC10248384
DOI: 10.1016/j.ultsonch.2023.106461

Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

Murtaza Ali et al. Ultrason Sonochem. 2023 Jul.

. 2023 Jul:97:106461.

doi: 10.1016/j.ultsonch.2023.106461. Epub 2023 May 30.

Authors

Murtaza Ali¹, Jun-Hu Cheng², Diana Tazeddinova³, Rana Muhammad Aadil⁴, Xin-An Zeng⁵, Gulden Goksen⁶, Jose Manuel Lorenzo⁷, Okon Johnson Esua⁸, Muhammad Faisal Manzoor⁹

Affiliations

¹ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
² Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: fechengjh@scut.edu.cn.
³ South Ural State University, Chelyabinsk, Russian Federation.
⁴ National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
⁵ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: xazeng@scut.edu.cn.
⁶ Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
⁷ Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
⁸ Department of Agricultural and Food Engineering, University of Uyo, Uyo 520101, Nigeria.
⁹ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: faisaluos26@gmail.com.

PMID: 37269690
PMCID: PMC10248384
DOI: 10.1016/j.ultsonch.2023.106461

Abstract

The purpose of this study was to examine plasma-activated buffer solution (PABS) and plasma-activated water (PAW) combined with ultrasonication (U) treatment on the reduction of chlorothalonil fungicide and the quality of tomato fruits during storage. To obtain PAW and PABS, an atmospheric air plasma jet was used to treat buffer solution and deionized water at different treatment times (5 and 10 min). For combined treatments, fruits were submerged in PAW and PABS, then sonicated for 15 min, and individual treatment without sonication. As per the results, the maximum chlorothalonil reduction of 89.29% was detected in PAW-U₁₀, followed by 85.43% in PABS. At the end of the storage period, the maximum reduction of 97.25% was recorded in PAW-U₁₀, followed by 93.14% in PABS-U₁₀. PAW, PABS, and both combined with ultrasound did not significantly affect the overall tomato fruit quality in the storage period. Our results revealed that PAW combined with sonication had a significant impact on post-harvest agrochemical degradation and retention of tomato quality than PABS. Conclusively, the integrated hurdle technologies effectively reduce agrochemical residues, which helps to lower health hazards and foodborne illnesses.

Keywords: Chlorothalonil reduction; Plasma activated water; Plasma-activated buffer solution; Sonication; Storage; Tomato.

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Conflict of interest statement

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

**Fig. 1**
Schematic diagram of the experimental setup.

**Fig. 2A**
Effect of PAW, PABS and combined with ultrasound on ascorbic acid of tomato fruits during storage. Data presented as means ± SD. Different lowercase letters show significant differences (*p < 0.05*) between treatments, while different uppercase letters present significant differences (*p < 0.05*) concerning storage days.

**Fig. 2B**
Effect of PAW, PABS and combined with ultrasound on lycopene content of tomato fruits during storage. Data presented as means ± SD. Different lowercase letters show significant differences (*p < 0.05*) between treatments, while different uppercase letters present significant differences (*p < 0.05*) concerning storage days.

**Fig. 3A**
Effect of PAW, PABS and combined with ultrasound on skin elasticity of tomato fruits during storage. Data presented as means ± SD. Different lowercase letters show significant differences (*p < 0.05*) between treatments, while different uppercase letters present significant differences (*p < 0.05*) concerning storage days.

**Fig. 3B**
Effect of PAW, PABS and combined with ultrasound on firmness of tomato fruits during storage. Data presented as means ± SD. Different lowercase letters show significant differences (*p < 0.05*) between treatments, while different uppercase letters present significant differences (*p < 0.05*) concerning storage days.

**Fig. 3C**
Effect of PAW, PABS and combined with ultrasound on hardness lycopene content of tomato fruits during storage. Data presented as means ± SD. Different lowercase letters show significant differences (*p < 0.05*) between treatments, while different uppercase letters present significant differences (*p < 0.05*) concerning storage days.

See this image and copyright information in PMC

References

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Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

Affiliations

Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

Authors

Affiliations

Abstract

Conflict of interest statement

Figures

References

MeSH terms

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LinkOut - more resources

Full Text Sources

Research Materials