Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce
The effect of the application of plasma-activated water (PAW) on the quality and preservation of fresh-cut lettuce is reported in this article. PAW was produced by using a liquid-cathode air discharge. The average (bulk) water temperature was kept at ∼ 22 ∘ C during the activation procedure and stor...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
IEEE, Institute of Electrical and Electronics Engineers
2023
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/15157 https://ieeexplore.ieee.org/document/10199149 https://doi.org/10.1109/TPS.2023.3297009 |
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