Impact on microbiology and product quality of plasma-activated water treatment on fresh green leafy vegetables

Fresh green leafy vegetables (FGLV) are rich in antioxidant content and fiber, as well as vitamins and minerals. Therefore, they are consumed fresh or minimal processing helps decreases risk of foodborne illnesses. Plasma activated water (PAW), obtained by exposing water to cold plasma (CP), unlike disinfectants, it is a technology that provides microbial decontamination without causing chemical harm to the environment and human health. PAW is a decontamination method that does not require the use of chemicals, minimal impact on quality parameters in contrast to conventional post-harvest treatments. When used in FGLV, it produces faster and more effective results in maintaining quality characteristics compared to surface plasma treatment. It extends the storage duration of fresh produce which normally has a very short shelf life and minimizes the negative effects on sensory, physicochemical, and nutritional profiles. In our earlier review, we reported effects applications of CP directly on FGLV. Here in this review, we will discuss the production and chemistry of PAW, as well as their effect on the microbiological and storage quality properties of FGLV. In addition, patent analysis is used to evaluate current trends and future commercial potential of the PAW technology applications in agriculture.