Jue Zhang

TL;DR: This study presents the first report on the potential of PAW for the inactivation of Staphylococcus aureus inoculated on strawberries and shows it can be a promising alternative to traditional sanitizers applied in the fresh produce industry.

TL;DR: The effects of plasma-activated water soaking on the postharvest preservation of button mushrooms (Agaricus bisporus) over seven days of storage at 20°C suggested that plasma activated water soaking can delay mushroom softening.

TL;DR: Investigation of the effects of different storage temperatures on bactericidal activities against S. aureus and physicochemical properties ofPAW up to 30 days suggested that bacterial activity of PAW stored at 25 °C, 4‬C, −20‷C, and −20″°C decreased over time, and depended on three germicidal factors, specifically ORP, H2O2, and NO3−.

TL;DR: In this paper, a direct current atmospheric pressure cold plasma microjet (PMJ) was used to produce plasma activated water (PAW) in two generation modes above and beneath the water surface.

TL;DR: The results of X-ray photoelectron spectroscopy, atomic absorption spectrometry, and transmission electron microscopy suggested that the chemical state of cell surface, the integrity of cell membrane, as well as the cell internal components and structure were damaged by the oxidative stress.