agrifoodtech.cofund@upct.es
Cold plasma approaches for microbial safety, bioactive stability, and sustainable postharvest quality in fresh produce
Research Code: C1-COLD PLASMA
| What are we looking for
We are seeking innovative research proposals that aim to advance understanding of the role and potential of cold plasma-based approaches within postharvest systems for fresh produce.
Keep in mind that supervisors are not allowed to get involved in the project proposal preparation.
The Context:
Food losses and waste in fruits and vegetables account for a substantial proportion of total production, much of it linked to microbial spoilage and inadequate postharvest handling. Fresh produce remains metabolically active after harvest and is highly sensitive not only to microbial contamination and environmental conditions such as temperature, relative humidity and gas composition, but also to the degradation of nutritional and functional compounds that contribute to quality and health value.
In response to increasing restrictions on chemical-based sanitizers and the limitations of thermal treatments for fresh produce, there is growing interest in non-thermal, residue-free postharvest technologies. Within this context, cold plasma (a non-thermal, partially ionized gas that can be applied in gaseous or aqueous phases) has emerged as a promising area of research in postharvest science. Its potential relevance spans microbial safety, postharvest quality and bioactive compound stability, although its broader implications within horticultural supply chains remain insufficiently understood.
The problem to address:
Despite increasing research interest in cold plasma-based postharvest technologies, significant scientific challenges remain in understanding how such approaches interact with fresh produce systems. Key open questions relate to the mechanisms governing plasma-microorganism-plant tissue interactions, the balance between microbial safety and the preservation of quality and health-promoting bioactive compounds, and the variability of responses across different types of fresh produce and application contexts. These knowledge gaps limit the ability to fully assess the potential role of cold plasma approaches within postharvest systems and highlight the need for further fundamental and integrative research.
Objectives:
Cold plasma-based approaches in relation to microbial safety and spoilage processes in fresh produce systems.
Interactions between cold plasma treatments, pathogenic and non-pathogenic microorganisms, and fresh produce tissues relevant to postharvest quality.
Potential effects of cold plasma exposure on enzymatic activity and physicochemical attributes of fresh fruits and vegetables.
Stability and retention of health-promoting bioactive compounds in fresh produce in the context of non-thermal postharvest technologies.
Interactions between cold plasma approaches and food packaging materials within postharvest systems.
Expected Outcomes:
Research conducted under this line may contribute to advancing understanding of cold plasma-based approaches within postharvest systems for fresh produce. Possible outcomes may include:
- Contributions to improved understanding of the scientific basis and potential role of cold plasma approaches in postharvest microbial safety and spoilage control.
- Conceptual insights into interactions between cold plasma, pathogenic and non-pathogenic microorganisms, and fresh produce tissues relevant to postharvest quality.
- Improved understanding of how non-thermal postharvest technologies may influence enzymatic activity and physicochemical attributes of fresh fruits and vegetables.
- Contributions to improved understanding of factors affecting the stability and retention of health-promoting bioactive compounds under cold plasma exposure.
- Broader scientific perspectives on interactions between cold plasma approaches and food packaging materials within postharvest systems.
Candidate Qualifications (if any):
Candidates may come from a broad range of disciplines relevant to postharvest and food systems, including food science, food technology, microbiology, biotechnology, or other related scientific fields. Experience or familiarity with research areas such as food safety, postharvest quality, non-thermal technologies, or bioactive compound analysis may be considered an asset.