Principles, Applications, Benefits, and Future Prospects of Cold Plasma Technology in Fruits and Vegetables: A Review

Abstract

Cold plasma technology has emerged as a revolutionary non-thermal approach for enhancing the postharvest quality and safety of fruits and vegetables. Unlike conventional thermal processing methods, cold plasma operates at near-room temperatures, making it highly suitable for fresh produce. This technology uses ionised gases to generate reactive species that effectively inactivate surface pathogens, degrade pesticide residues, and delay spoilage, without compromising nutritional and sensory quality. This review explores the principles, applications, benefits, and future prospects of cold plasma technology in the context of fruit and vegetable processing, offering valuable insights for researchers and the agri-food industry. Numerous studies have demonstrated cold plasma’s efficiency in extending shelf life, preserving firmness, and reducing microbial contamination across a wide range of fruits and vegetables. Additionally, its environmentally friendly nature aligns with the global demand for sustainable food preservation methods. However, challenges such as surface-only treatment, potential oxidative damage, and scalability remain to be addressed. Future success depends on standardising treatment protocols, scaling up equipment design, conducting in-depth safety assessments, and improving consumer awareness.