Application of plasma-activated water for <i>Escherichia coli</i> decontamination and shelf-life extension of kale

Abstract The aim of this study was to examine the effectiveness plasma-activated water (PAW) for inactivating Escherichia coli (E. coli) and retention key quality factors kale. Different plasma discharge times (1, 2, 3, 4, 5, 10 min) different exposure (2, 6, 8, 10, 15 were used investigate inactivation effect E. spot-inoculated on influence pH, hardness color kale studied post-treatment. In addition, effects PAW shelf-life over 12 d storage at 4 °C investigated. results showed that after treatment 5-PAW-8 (8 min by generated 5 discharge), population reduced approximately 1.55 log colony-forming units (CFU)/g changes in not significant (P&amp;gt;0.05). During period treatment, hardness, weight loss, color, surface morphology ascorbic acid found be better than those two control groups (P&amp;lt;0.05). Furthermore, no observed pH values, content total phenols, or 1,1-dipheny1-2-picrylhydrazyl radical scavenging capacity It is indicated a promising method improving microbiological safety extending