Assessing the Preservation Effectiveness: A Comparative Analysis of Plasma Activated Water and Various Preservatives on Capsicum annuum L. (Jalapeño and Pusa Jwala)

Abstract The study investigated the efficacy of plasma-activated water (PAW) in preserving green chillies (jalapeño and pusa jwala) and compared it with various household cleaners' solutions. PAW was prepared using a pencil plasma jet with air as the plasma forming gas. The results of visual analysis revealed that PAW-treated chillies maintained a better appearance even after 21 days, exhibiting significantly lower spoilage compared to control and cleaners. Physicochemical properties of PAW, including acidity and oxidizing potential, increased with plasma treatment time, influencing reactive species concentration. PAW demonstrated antimicrobial properties, effectively reducing microbial growth and spoilage on chillies over the storage period. Physical attributes, such as weight loss and firmness, were evaluated, with PAW-treated chillies exhibiting lower weight loss and higher firmness, indicating better membrane integrity and moisture retention. Microbial resistance was notably higher in PAW-treated chillies compared to control and cleaners. CIELAB color analysis revealed that PAW-treated chillies retained greenness and color freshness, outperforming control and cleaners. Sensory evaluation, including visual inspection, smell, taste, and touch, consistently favored PAW-treated chillies, emphasizing their superior shelf-life extension. Biochemical analysis showed that PAW-treated chillies maintained or enhanced nutritional attributes such as soluble sugar, protein, and ascorbic acid concentrations. Phenol concentration (antioxidant activity) remained stable across treatments. Overall, the study underscores the positive impact of PAW treatment on preserving the membrane integrity, antimicrobial resistance, sensory quality, and nutritional attributes of green chillies, making it an alternative for extending their shelf life.