The Inhibitory Effect of Plasma Activated Water on Fusarium oxysporum of Green Pepper
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Abstract:
To evaluate the inhibitory effect of plasma activated water (PAW) on Fusarium oxysporum AF93247, the effects of preparation power (0~1.18 kW) and preparation time (0~420 min) on the physical properties of PAW, effects of PAW preparation time (0~60 min) on mycelial growth and spore germination of AF93247, and effects of PAW treatment time (0~60 min) on the rotten rate and quality of green pepper were investigated in the work. The results showed that the higher the oxidation reduction potential (ORP), conductivity and temperature, and the lower the pH value of PAW were obtained by using the higher the power. At the same preparation power (0.90 kW), the inhibition effect on AF93247 increased with the prolongation of PAW preparation time. After the treatment of PAW with 60 min preparation (namely PAW60), the inhibition rates of AF93247 mycelial growth and spore germination were (15.00±1.14)% and (54.44±5.03)%, respectively, which were significantly higher than those of other groups (p<0.05). In the storage experiment, there was no significant difference in the decrease rate of color difference (ΔE) and hardness (H) between the PAW60-30 group and the control group (p>0.05). The rotten rate, loss rate of chlorophyll a and total chlorophyll of the green peppers in PAW60~30 group were significantly lower than those of the other groups (p<0.05). Therefore, PAW60 had the strong inhibitory effect on Fusarium oxysporum AF93247, and PAW60 treatment for 30 minutes could effectively inhibit the rot of green pepper and maintain its quality within 14 days.
