Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce

Table 2

The , and chroma values for various FCP after cold plasma treatment.

FCP	CP treatment				∆E	References
Banana	C	50.2 ± 4.4	4.9 ± 1.2	34.8 ± 3.7	—	Trivedi et al. [22]
	PT	53.9 ± 3.9	5.5 ± 1.4	34.0 ± 3.0	—
Cucumber 1	C	63.78 ± 0.25	−6.07 ± 0.10	16.61 ± 0.10	0	Sun et al. [23]
	PT	63.89 ± 0.23	−5.98 ± 0.15	16.63 ± 0.13	0.73 ± 0.25
Cucumber 2	C	63.57	−6.25	20.53	0
	PT	63.15	−6.17	19.76	0.67 ± 0.12
Carrot	C	55.49	20.87	24.60	0	Wang et al. [22]
	PT	54.81	20.01	23.30	1.51 ± 0.63
Pear	C	68.51	−0.55	6.69	0
	PT	69.14	−0.25	7.83	1.34 ± 0.09
Blueberries	C	48.90 ± 0.73	0.30 ± 0.02	−1.19 ± 0.03	—	Sarangapani et al. [41]
	PT	43.76 ± 0.86	0.23 ± 0.06	−1.43 ± 0.06	—
Melon	C	57.9 ± 4.7	20.8 ± 1.7	46.6 ± 3.1	—	Tappi et al. [6]
	PT	54.4 ± 3.5	17.5 ± 2.7	34.0 ± 3.7	—

C, control; PT, plasma treatment.