Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Investigation of the Effect of Post-harvest Treatment with Water and Disinfectant Agents Activated by Cold Plasma on Certain Physicochemical Properties of Oranges

Document Type : Research Article

Authors

Seyedeh Fatemeh Hosseini 1
Seyyed Jafar Hashemi 1
Azadeh Ranjbar Nedamani 1
Farshad Sohbatzadeh 2

1 Mechanic of Biosystem Department, Sari Agricultural and Natural Resources University, Sari, Iran

2 Department of Atomic and Molecular Physics, Faculty of Basic Sciences, University of Mazandaran, Babolsar, Iran

https://doi.org/10.22067/ifstrj.2025.94222.1452
Abstract
Introduction
Citrus fruits are among the world's most widely cultivated crops, owing to their rich content of vitamins, minerals, and dietary fiber. Mechanical damage during harvesting and transportation can promote the growth of bacteria and fungi, increasing postharvest losses. The use of fungicides and chemicals to mitigate these damages raises environmental concerns. Modern technology and practical development are required to ensure maintaining healthy food, environmental preservation, and food quality without altering its properties. In this study, the effect of plasma technology applied on hydrogen peroxide solution, and comparing it with a fungicide-hot-water treatment and a hydrogen peroxide solution without plasma, on the physicochemical properties of Moro cultivar blood oranges were investigated.
 Materials and Methods
This study involved four treatments: hydrogen peroxide solution (H₂O₂), plasma-activated hydrogen peroxide (PH₂O₂), fungicide-hot water (WT; hot water with fungicide), and a control (C). Treatments were applied on days 0, 15, 30, 45, and 75 (D0–D75) during storage. Changes in pH, total soluble solids (TSS), total acidity (TA), vitamin C content, firmness, weight loss percentage, ripening index (TSS/TA), and color variations in both the fruit and juice were determined.
 Results and Discussion
The results showed that PH₂O₂ samples had the lowest pH and the highest acidity, indicating a slowdown in fruit aging. By the end of storage period, there was no significant difference in pH between the H₂O₂ and WT samples. Vitamin C content was higher in samples treated with fungicide-hot-water; however, the PH₂O₂ treatment did not reduce vitamin C levels compared to the control. Total soluble solids increased in all treatments during storage period, with the greatest change observed in WT. All treatments maintained fruit firmness, although weight loss was higher in WT. The optimal storage time for samples treated with PH₂O₂ and H₂O₂ extended to day 45, showing the most favorable effects on the physicochemical properties of oranges.
 Conclusion
In summary, hydrogen peroxide and plasma-activated hydrogen peroxide effectively contribute to controlling and reducing the viability of the green mold Penicillium digitatum, which is in consist with previous studies. Considering environmental and human health concerns associated with fungicides, as well as the higher cost of fungicides compared with plasma- and hydrogen peroxide-based approaches, the hydrogen peroxide–plasma treatment shows promise as an alternative to fungicide-treatment strategy, with positive impacts on certain quality traits of orange juice.
Funding Sources
This research, in the form of a master's thesis, received financial support from Sari University of Agricultural Sciences and Natural Resources.

Keywords

Cold plasma
Hydrogen peroxide
Fungicide
Orange
Subjects

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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Iranian Food Science and Technology Research Journal
Volume 21, Issue 5 - Serial Number 95
November and December 2025
Pages 497-510

  • Receive Date 01 July 2025
  • Revise Date 07 September 2025
  • Accept Date 14 September 2025
  • First Publish Date 16 November 2025

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