| Autor: |
Vaez Nemati, Alireza Sadeghi, Rassoul Mozafarpour |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101259- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2666-1543 |
| DOI: |
10.1016/j.jafr.2024.101259 |
| Popis: |
This study aimed to compare the plasma-activated water (PAW) and plasma-activated microbubble water (PAMBW) with commercial sodium hypochlorite (SH) for postharvest processing of fresh-cut romaine lettuce. The PAW and PAMBW properties showed that PAMBW produced higher content and more effective reactive oxygen and nitrogen species than PAW. PAMBW treatment recorded a 4.6 log10 CFU/g Escherichia coli (E. coli) O157:H7 reduction on lettuce compared to a 3.2 log10 CFU/g reduction by SH. Field emission scanning electron microscopy (FE-SEM) and qRT-PCR revealed that the reactive species generated by PAMBW treatment damaged the E. coli O157:H7 cell membranes and significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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