{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T02:00:24Z","timestamp":1785463224869,"version":"3.56.0"},"reference-count":53,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T00:00:00Z","timestamp":1778457600000},"content-version":"vor","delay-in-days":10,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>For the preservation of ready\u2010to\u2010eat blueberries, a sequential treatment combining plasma\u2010activated water (PAW) followed by dielectric barrier discharge (DBD) plasma was applied. After optimizing the processing parameters of the combined plasma by the response surface method, a comprehensive assessment was conducted on the storage\u2010induced changes in microbial load, physicochemical properties, and antioxidant systems. Results demonstrated that the optimized process led to reductions of 1.78 and 1.63 lg CFU\/g in total viable bacteria and mold\/yeast counts, respectively, without adversely affecting color parameters, firmness, or total soluble solids during storage. This method enhanced the biosynthesis of antioxidant compounds, including ascorbic acid (9%), total phenolics (9%), and glutathione (32%). Concurrently, the activities of antioxidant enzymes were elevated by 27%\u201381%, while the generation of reactive oxygen species decreased by approximately 40%. These synergistic effects collectively improved the antioxidant capacity of blueberries throughout the storage, validating the potential of combined cold plasma as a non\u2010thermal preservation strategy for ready\u2010to\u2010eat blueberries.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study demonstrates a non\u2010thermal sanitization strategy combining plasma\u2010activated water and dielectric barrier discharge plasma treatments to prolong shelf life of ready\u2010to\u2010eat blueberries. The sequential treatment effectively controls microbial proliferation while preserving color, firmness, and bioactive compounds throughout storage, avoiding thermal degradation or chemical residues. The methodology provides a viable strategy for commercial fresh\u2010cut fruit processors to enhance product safety and shelf stability while preserving key quality attributes.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71023","type":"journal-article","created":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T08:17:29Z","timestamp":1778487449000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Ready\u2010To\u2010Eat Blueberry Preservation Technology: Synergistic Sequential Plasma Treatment for Microbial Inactivation and Antioxidant Enhancement"],"prefix":"10.1111","volume":"91","author":[{"given":"Jianying","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Tea and Food Technology Jiangsu Vocational College of Agriculture and Forestry  Jurong 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