Skip to content
Frontiers
Search

Original Research

Frontiers in Food Science and Technology ·

Volume 6 - 2026 | https://doi.org/10.3389/frfst.2026.1907914

Effects of feed gas composition during dielectric barrier discharge cold plasma treatment on physicochemical attributes, total phenolic content, and storability of fresh Tangier figs

  • Manyasha L. Letsie Ntsoane1,2
  • Phushudi P. Tinyane1*corresponding author
  • Lucia M. Ntsoane3
  • Zinash A. Belay4
  • Marios Psarianos5
  • Oliver Schlüter5,6
  • Oluwafemi J. Caleb2,7*corresponding author
  1. 1Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
  2. 2Department of Food Science, Faculty of Agri-Sciences, Stellenbosch University, Stellenbosch, South Africa
  3. 3Institute for Tropical and Subtropical Crops (ITSC), Agricultural Research Council (ARC), Mbombela, South Africa
  4. 4Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
  5. 5Department Systems Process Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
  6. 6Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
  7. 7AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of Agri-Sciences, Stellenbosch University, Stellenbosch, South Africa
Article metrics0 viewsView details
PDFCiteMetrics

Abstract

Figs (Ficus carica L.) are highly nutritious fruits that offer considerable health benefits. Their management after harvest is a significant challenge due to rapid spoilage. Marketability is limited by their highly perishable nature, driven by high moisture content and the risk of pathogen contamination. Contamination can occur during growth, harvesting, drying, storage, transportation, and handling. Therefore, this study investigated the impact of pre-treating fresh figs cv. ‘Tangier’ with dielectric barrier discharge cold atmospheric plasma (DBD–ACP air) and nitrogen-enriched cold atmospheric plasma (DBD–ACP N2) for 2 min, followed by storage for 21 days at 5 °C. The fruits were evaluated for weight loss, firmness, color attributes, total soluble solids (TSS), titratable acidity (TA), total phenolic content (TPC), and microbial load. Plasma-treated figs (DBD–ACP air) exhibited lower weight loss (5% ± 0.78%), followed by DBD–ACP N2 (7% ± 1.37%), compared with the untreated control (8.38% ± 0.75%). DBD–ACP air (147.96 ± 12.51 mg GAE/100 mL), followed by DBD–ACP N2 (142.68 ± 10.88 mg GAE/100 mL), retained the highest TPC levels, better than the control (135.18 ± 9.34 mg GAE/100 mL), at the end of storage on Day 21. Treated figs showed better retention of TSS and TA during storage, while untreated figs showed a decline in TA levels from 0.53% ± 0.02% to 0.35% ± 0.03% on the last day of storage. Among the color parameters, only the b* value showed slight changes during storage. Both DBD–ACP air and DBD–ACP N2 significantly (p < 0.05) reduced microbial growth throughout the storage period. The findings indicate that DBD treatments can maintain the overall quality of fresh figs while demonstrating potential as a promising technology for microbial decontamination.

Keywords

1 Introduction

Figs (Ficus carica L.) are among the oldest trees cultivated worldwide. They belong to the Moraceae family (Ben Temessek et al., 2023). Due to the nutritional value and consequent consumer demand for figs (Debib and Menadi, 2023; George et al., 2023), fig production has increased from 1.08 million tons to 1.35 million tons since 2016 to meet increasing demand (FAOSTAT, 2022). Figs are climacteric fruits, known for their high respiration rate and ethylene production at the onset of ripening (Freiman et al., 2015). They undergo a rapid ripening process, which usually takes at least 3 days to mature into edible fruit, and are highly sensitive to microbial deterioration at the ostiole end (Kaur et al., 2024). This leads to increased microbial growth, induction of physiological disorders, development of undesirable flavors, fruit softening, and color change (Villalobos et al., 2018).

Modified atmospheric packaging, cold storage, and edible coating are methods that have been investigated to extend shelf life, delay decay, and maintain the quality of fresh figs (Maan et al., 2021; Abdullah et al., 2023). The methods can prolong the shelf life of fresh figs to a certain extent, but they still pose issues such as fruit softening, rotting, appearance damage, chemical residues, and high costs (Paolucci et al., 2020). Figs are commonly dried for commercialization, but their biochemical compounds are compromised compared with those of fresh fruit (Sandhu et al., 2023). Therefore, finding a suitable method to extend the shelf life of fresh figs while preserving quality remains crucial.

Among non-thermal technologies, cold plasma has recently emerged as a competitive alternative to conventional thermal preservation methods for fresh fruits because it can inactivate microorganisms while minimizing adverse effects on quality attributes (Safwa et al., 2024). Cold plasma operates at or near room temperature in most applications and consists of gas molecules, ionized particles, free radicals, electrons, and protons. Plasma can be produced using different types of gases, including ambient air, nitrogen (N2), argon (Ar), helium (He), or mixtures of gases. Dielectric barrier discharge (DBD) is a commonly used discharge source (Safwa et al., 2024). Recent studies have further demonstrated that DBD-based atmospheric cold plasma effectively reduces microbial contamination while preserving the physicochemical, nutritional, and sensory quality of fresh produce, highlighting its potential as a sustainable postharvest preservation technology (Das et al., 2025a; Das et al., 2025b). Atmospheric cold plasma (ACP) is currently being explored for its potential to preserve fresh fruits and vegetables while maintaining their quality. DBD–ACPair exhibits surface decontamination effectiveness and has strong potential to treat a variety of food products (Ntsoane et al., 2026). Various studies have demonstrated that cold plasma is effective at inactivating microorganisms, including bacteria and molds, and has the potential to maintain and improve the quality of fruit and vegetable products (Liao et al., 2017; Scholtz et al., 2015). A previous study by Won et al. (2016) showed that cold plasma could effectively reduce microbial growth on the surface of Satsuma mandarin citrus during cold storage and increase total phenolic content. Another study reported that DBD plasma significantly delayed ripening, slowed color change, reduced loss of firmness, and helped maintain tomato fruit quality during storage (Ma et al., 2025).

A recent study reported that DBD–ACP treatments of 2 min and 5 min had a positive impact on fig quality and storability (Ntsoane et al., 2026). The current study builds on that finding and aims to explore the applicability of nitrogen-enriched plasma (ACPN2) as a possible alternative to ACPair. Therefore, this study investigated the effect of DBD–ACPair and nitrogen-enriched plasma (DBD–ACPN2) at a 2 min duration for the surface decontamination of F. carica L. cv. ‘Tangier’ fruit. Quality parameters and bioactive compounds, such as microbial load, texture, color, weight loss, titratable acidity (TA), total soluble solids (TSS), and total phenolic content (TPC), were evaluated at the end of the storage period at 5 °C to assess their potential to extend shelf life and preserve quality.

2 Materials and methods

2.1 Plant material

Fresh Tangier figs (F. carica L.) were harvested from a commercial producer in the Bergrivier region (32°45′S, 18°45′E) of the Western Cape, South Africa. After harvest, the fruits were transported under refrigerated conditions at 5 °C ± 0.5 °C to the AgriFood BioSystems Laboratory at Stellenbosch University for further experimentation. Tangier figs are characterized by their elongated shape and dark purple peel color. Upon arrival, the figs were manually sorted to obtain samples of consistent size and color, and fruits showing physical damage, cracks, or other visible defects were excluded. The selected fruits were then randomly assigned to the treatment groups according to the experimental design.

2.2 Pretreatment, packaging, and storage

Plasma treatment was performed using a dielectric barrier discharge atmospheric cold plasma (DBD–ACP) (DBD-B4.5, Diener Electronic GmbH & Co. KG, Germany) operating under atmospheric pressure conditions. The plasma was generated within a sealed 4.25 L glass treatment chamber fitted with a gas inlet and outlet ports. The system operated at an output power of 25 W and a frequency of 18–26 kHz, with a maximum discharge power of 36 W from the main supply. The atmospheric plasma was generated using (i) atmospheric air (DBD–ACPair) and (ii) nitrogen-enriched (DBD–ACPN2) gas (10% N2 and 10% O2, Air Products, Cape Town, South Africa), which was supplied from a cylinder at 1 kPa. Untreated samples served as the control group. Prior to treatment, fig samples were placed directly inside the glass chamber at a fixed sample-to-electrode distance of 110 mm. All plasma treatments were applied for 2 min at room temperature. After plasma treatment, both treated and untreated samples were placed in a polyethylene terephthalate (PET) container measuring 2.3 cm × 2.8 cm × 7.2 cm and stored at 5 °C ± 0.5 °C throughout the experiment for 21 days. Sampling was conducted on Day 7, Day 14, and Day 21. Each treatment was performed in triplicate, with each replicate consisting of eight fruits per container.

2.3 Physical and biochemical quality

2.3.1 Fruit color

The color properties of both treated and untreated fig skin were quantified using a digital colorimeter (Chroma Meter CR-400/410, Konica Minolta Sensing Inc., Japan) based on the Commission Internationale de l’Éclairage (CIE) color system. The colorimeter was calibrated against a white and a black background prior to each measurement. The colorimeter operates by directing light and quantifying the energy reflected from the sample across the full visible spectrum. The parameters L, a, and b* are used to present the readings. The luminance is represented by L,* which ranges from 0 (black) to 100 (white). The balance between redness (+) and greenness (−) is indicated by the parameter a, whereas the spectrum from yellowness (+) to blueness (−) is reflected by the parameter b (Caleb et al., 2016).

2.3.2 Weight loss

The weight loss of fig samples was measured at each storage interval (0, 7 days, 14 days, and 21 days) using an electronic balance (UWE HGS-15LK, Taiwan), following the procedure outlined by Nsumpi et al. (2020). Weight loss was expressed as a percentage (%) by calculating the difference between the initial fruit weight and the recorded weight on each sampling day, as shown in Equation 1:

WL % = W i − W f W i × 100 . (1)

Weight loss (%) was expressed as a function of the initial mass of the samples (W *i*) and their respective masses measured on each sampling day (W *f*, g).

2.3.3 Fruit skin strength

The puncture resistance of the fig peel was measured using a texture analyzer fitted with a 3 mm diameter compression probe (FTA 20, Güss, South Africa). All measurements were conducted in triplicate, with seven figs per replicate. The initial values were recorded in kilogram-force (kg) and converted to Newtons by multiplying by 9.80665 N. Tissue strength was expressed in Newtons (N) (Pathak et al., 2017).

2.3.4 Total soluble solids and titratable acidity

Following the storage period, the fig samples were homogenized into juice using a commercial juicer. The soluble solids concentration of the resulting juice was determined as °Brix using a calibrated PAL-1 digital hand-held refractometer (ATAGO Co. Ltd., Japan). Titratable acidity was determined by titrating a 60 mL aliquot of fig juice with 0.333 N sodium hydroxide (NaOH) until the endpoint of pH 8.2 was reached. Titrations were performed using a Crison Titromatic 1S/2B automatic titrator (Crison Instruments, Barcelona, Spain). The 0.333 N NaOH concentration was selected to ensure a suitable titrant volume while enhancing endpoint determination accuracy. Titratable acidity was expressed as a percentage and calculated according to Equation 2:

TA % = V 1 − V 0 × N × f V s × 1000 × 100 . (2)

For a 60 mL fig juice sample titrated to pH 8.2:

  • V 1 = 3.20 mL NaOH
  • V 0 = 0.10 mL NaOH
  • N = 0.333 N
  • V s = 60 mL
  • f = 64.04 g/eq (citric acid)

where V is the total volume of the sample extraction solution, V1 is the volume of sodium hydroxide (NaOH) used for sample titration, V0 is the volume (mL) of sodium hydroxide (NaOH) used for blank titration, N is the normality of NaOH (0.333 N), Vs is the juice volume used for titration (60 mL), and f is the acid-equivalent factor expressed as the equivalent weight of citric acid (64.04 g/eq).

2.4 Total phenolic content

The total phenolic content (TPC) of the samples was determined using a modified Folin–Ciocalteu (F-C) colorimetric assay, as described by Belay et al. (2017). Briefly, 50 µL of fig juice extract was mixed with 200 µL of freshly prepared 1:10 Folin–Ciocalteu reagent. After a 2 min incubation, 7.5% (w/v) sodium carbonate solution was added, and the reaction mixture was incubated in the dark at ambient temperature for 30 min. The absorbance was then measured at 765 nm using a UV–VIS spectrophotometer (InsMark, UV100stars series, China). Gallic acid was used as a reference standard to generate the calibration curve (0–250 mg/L), and the results were expressed as milligrams of gallic acid equivalents per 100 mL of juice (mg GAE/100 mL).

2.5 Microbiology

The populations of aerobic mesophilic bacteria, yeasts, and molds on the surface of fresh fig fruits were determined using the standard plate count method. Fig samples were aseptically placed in a sterile container containing 90 mL of sterile saline solution, and the suspension was vortexed vigorously to detach microorganisms from the fruit surface. A 1 mL aliquot of the resulting microbial suspension was transferred into a test tube containing 9 mL of sterile saline solution, and tenfold serial dilutions were prepared up to 10−6. From the appropriate dilutions, 1 mL aliquots were aseptically inoculated into sterile Petri dishes, followed by the addition of approximately 15–20 mL of Plate Count Agar (PCA) for aerobic mesophilic bacteria or Potato Dextrose Agar (PDA) for yeasts and molds. Plates were gently rotated in both clockwise and anticlockwise directions to ensure uniform distribution of the inoculum. After solidification, bacterial plates were incubated at 37 °C for 48 h, while yeast and mold plates were incubated at 28 °C for 3–5 days. Microbial populations were determined by counting visible colonies and were expressed as log CFU/mL of the wash suspension, as described by Nyamende et al. (2022).

2.6 Statistical analysis

A factorial analysis of variance (ANOVA) was used to investigate the effects of treatments (untreated control, 2 min DBD–ACPair, and 2 min DBD–ACPN2) and storage duration on measured attributes of the fig cultivar Tangier at a 95% confidence level, using Statistica Software (version 13, StatSoft Inc., Krakow, Poland, TIBCO Software Inc., Palo Alto, CA, USA). Prior to analysis, the assumptions of normality and homogeneity of variance were assessed using the Shapiro–Wilk and Levene’s tests, respectively. Multivariate desirability and correlation analyses were also performed. Mean separation was conducted using Tukey’s honestly significant difference (HSD) test in XLSTAT software (version 2015.06.37085; Microsoft, New York, NY, United States). Results are presented as the mean ± standard deviation (SD).

3 Results and discussion

3.1 Effect on fruit color

The results of fig skin color in this study showed that the DBD–ACPair and DBD–ACPN2 had no statistically significant effect on the measured parameters (L, a, and b*) (Table 1). The initial measurements on Day 0 showed values of L* = 33.01 ± 1.08, a* = 2.14 ± 0.12, and b* = −0.81 ± 1.59. Although Day 0 recorded the highest L* values, the pre-treatments, storage duration, and their interaction had no significant influence on L* (p = 0.99). Notably, at the end of the storage period on Day 21, DBD–ACPN2 retained the highest L* value (30.01 ± 3.75) amongst the treatments. Furthermore, no significant effect of storage duration, plasma treatment, or their interaction was observed on b* values (p = 0.13). This observation is consistent with the findings of Velebit et al. (2022), who reported that cold plasma treatment did not significantly alter the color parameters of raspberries. Furthermore, only the storage duration significantly influenced the a* value (p = 0.01). During storage, the lowest a* value (1.09 ± 0.63) was recorded for DBD–ACPN2. A previous study showed that the application of plasma did not adversely affect color attributes; therefore, it appears that color changes are predominantly driven by the storage duration rather than by any plasma treatment (Švubová et al., 2021).

TABLE 1. Impact of DBD–ACP (air and N2) and storage duration on the changes in color parameters of Tangier fig fruit stored at 5 °C for 21 days.

Storage durationsTreatmentsL*a*b*
Day 0​33.01 ± 1.08a2.14 ± 0.12ab−1.59 ± 1.12a
Day 7Control27.70 ± 6.82ab2.76 ± 0.37a−0.81 ± 1.59a
DBD–ACPair28.20 ± 4.14ab1.22 ± 0.72bc−1.79 ± 1.36a
DBD–ACPN228.72 ± 4.46ab1.52 ± 0.12bc−1.12 ± 0.80a
Day 14Control29.59 ± 3.86ab1.12 ± 0.34c−1.52 ± 0.70a
DBD–ACPair29.07 ± 7.31ab0.81 ± 0.10c−1.07 ± 1.08a
DBD–ACPN233.63 ± 2.08a1.28 ± 0.93bc−2.02 ± 0.64ba
Day 21Control25.23 ± 3.19b1.75 ± 0.27b−1.04 ± 1.10a
DBD–ACPair27.87 ± 3.70ab2.04 ± 0.78ab−1.20 ± 0.81a
DBD–ACPN230.01 ± 3.75ab1.09 ± 0.63c−1.75 ± 0.75a
Factors​​p value​
Treatment (A)​0.980.710.32
Storage duration (B)​0.970.010.48
A × B​0.990.700.13

Data presented are expressed as the mean ± SD, and different lower-case superscript letters represent significant differences (p ≤ 0.05) between means obtained from replications of the measurement (n = 9).

3.2 Effect on fig weight loss

According to Figure 1, the interaction between treatment (DBD–ACPair, DBD–ACPN2, and the untreated control) and storage duration had a significant effect on the weight loss of fresh figs (p = 0.001). Weight loss increased progressively throughout the storage period in all treatments. However, the untreated control fruits exhibited significantly greater weight loss than the DBD–ACPair- and DBD–ACPN2-treated fruits under the same storage conditions. The untreated control samples had the highest weight loss (8.38% ± 0.75%), while DBD–ACPair and DBD–ACPN2 lost about 5% ± 0.79% and 7% ± 1.31% of their weight, respectively, at the end of Day 21. Chen et al. (2020) reported similar findings, demonstrating that DBD atmospheric cold plasma enhanced the structural integrity of fresh-cut melon tissues by reducing microbial activity, delaying membrane lipid degradation and maintaining cell wall stability. These effects slowed tissue deterioration during storage, thereby improving moisture retention and reducing weight loss. Pankaj et al. (2018) reported that strawberries treated with atmospheric cold plasma for 8 min exhibited reduced moisture loss, as plasma-induced surface modifications decreased transpiration during storage. Another previous study in postharvest physiology suggests that figs stored at 4 °C without any treatment showed a significant increase in weight loss over time, which aligns with the results of untreated fig fruits obtained in this research throughout the storage duration (Öz and Ali, 2023). Overall, DBD–ACPair treatments at 2 min exposure retained the weight of the fig fruit more efficiently.

Effect of DBD–ACP (air and N<sub>2</sub>) treatments and storage duration on weight loss (%) of figs stored at 5 °C for 21 days. Error bars indicate standard deviation (SD) from mean values (*n* = 9), and different lowercase letters indicate significant differences (*p* ≤ 0.05) between means.
Figure 1. Effect of DBD–ACP (air and N2) treatments and storage duration on weight loss (%) of figs stored at 5 °C for 21 days. Error bars indicate standard deviation (SD) from mean values (n = 9), and different lowercase letters indicate significant differences (p ≤ 0.05) between means.

3.3 Effect on fig firmness

The impact of water loss on the firmness of fresh figs was clearly observed, whereas the interaction between the DBD–ACPair and DBD–ACPN2 treatments and storage duration significantly affected (p = 0.001) fruit firmness (Figure 2). After 7 days of storage, DBD–ACPair-treated figs showed the highest firmness (5.7 ± 1.05 N), followed by DBD–ACPN2 (5.2 ± 0.89 N). As storage progressed, there was no significant difference between DBD–ACPair and DBD–ACPN2. Wang et al. (2023) reported that, although treatments can improve certain aspects, they do not significantly affect the firmness of fresh figs stored at 5 °C. Other studies (Villalobos et al., 2018; Hayati et al., 2021) reported that fresh figs stored at 5 °C for up to 9 days showed signs of firmness decline, with optimal quality retained for only 3 days; this may be due to cellular breakdown and moisture loss. Kucuker et al. (2023) demonstrated that untreated figs stored for longer durations exhibited increased weight loss and reduced firmness. Seibert et al. (2008) showed that the firmness of fresh figs stored at 5 °C declines more quickly than that of figs stored at 0 °C, suggesting that temperature and storage duration are also important factors in preserving fig quality. The present study has demonstrated that pre-treated fresh figs maintained higher firmness than those that were not pre-treated and stored at 5 °C. This finding has also been observed for other fruits, such as strawberries, where 10–30 min of atmospheric cold plasma improved firmness and extended the shelf life of the fruits (Rana et al., 2020).

Effect of DBD–ACP (air and N<sub>2</sub>) treatments and storage duration on firmness (N) of figs stored at 5 °C for 21 days. Error bars indicate standard deviation (SD) from mean values (*n* = 9), and different lowercase letters indicate significant differences (*p* ≤ 0.05) between means.
Figure 2. Effect of DBD–ACP (air and N2) treatments and storage duration on firmness (N) of figs stored at 5 °C for 21 days. Error bars indicate standard deviation (SD) from mean values (n = 9), and different lowercase letters indicate significant differences (p ≤ 0.05) between means.

3.4 Total soluble solids and titratable acidity

The total soluble solids (TSS) of fresh Tangier figs are presented in Table 2. The interaction between treatment (DBD–ACPair, DBD–ACPN2, and the untreated control) and storage duration had a significant effect on TSS (p = 0.001). The initial TSS measured on Day 0 was the lowest (15.2 ± 0.24 °Brix) compared with all subsequent measurements taken during the 21-day storage period. TSS increased progressively in all treatments throughout storage. However, figs treated with DBD–ACPN2 consistently exhibited the lowest TSS values, followed by those treated with DBD–ACPair, whereas the untreated control samples recorded the highest TSS values. At the end of the storage period, the untreated control exhibited the highest TSS (19.04 ± 0.17 °Brix), which was significantly higher than that of the plasma-treated samples (p < 0.05). Similar observations were reported by Abbaszadeh et al. (2018) for ‘Siya’ figs and by Wu et al. (2021) for sweet cherries treated with DBD plasma, both of which demonstrated improved retention of TSS compared with untreated fruit. Similarly, Won et al. (2017) reported that mandarins treated with atmospheric cold plasma exhibited better maintenance of TSS during storage than untreated fruit. The preservation of TSS in plasma-treated fruits is generally attributed to reduced respiration rates, delayed ripening processes, and suppressed microbial activity, which collectively slow the metabolic breakdown and utilization of soluble sugars during storage.

TABLE 2. Impact of DBD–ACP (air and N2) and storage duration on the changes in quality parameters (TSS, TA, and TSS/TA ratio) of Tangier fig fruit stored at 5 °C for 21 days.

Storage durationsTreatmentsTSS (°Brix)TA (%)TSS/TA ratio
Day 0​15.2 ± 0.24cd0.53 ± 0.05ab33.0 ± 0.33de
Day 7Control18.3 ± 0.13ab0.44 ± 0.03bc41.7 ± 2.40b
DBD–ACPair17.1 ± 0.13bc0.51 ± 0.04ab36.1 ± 2.10cd
DBD–ACPN216.8 ± 0.06c0.57 ± 0.02a27.4 ± 3.25f
Day 14Control17.8 ± 0.36bc0.45 ± 0.04bc39.5 ± 4.18bc
DBD–ACPair17.8 ± 0.34bc0.48 ± 0.01bc36.9 ± 0.69c
DBD–ACPN217.4 ± 0.60bc0.57 ± 0.01a30.7 ± 2.66ef
Day 21Control19.0 ± 0.17a0.33 ± 0.02d54.0 ± 3.24a
DBD–ACPair17.9 ± 0.26bc0.42 ± 0.02c42.6 ± 0.22b
DBD–ACPN217.6 ± 0.17bc0.53 ± 0.02ab32.8 ± 0.80de
Factors​​p value​
Treatment (A)​0.050.051.000
Storage duration (B)​1.0000.0020.143
A x B​0.00010.0010.0001

Data presented are expressed as the mean ± SD, and different lowercase superscript letters represent significant differences (p ≤ 0.05) between means obtained from replications of the measurement (n = 9).

Titratable acidity (TA) was significantly influenced by the interaction between treatment and storage duration (p < 0.001). As presented in Table 2, figs treated with DBD–ACPair and DBD–ACPN2 retained significantly higher TA than the untreated control during storage, indicating that plasma treatment delayed the loss of organic acids. The control sample showed a decrease in TA values from 0.53% ± 0.03% at Day 0 to 0.35% ± 0.02% at the end of the 21-day storage period at 5 °C. Additionally, after 21 days of storage, the highest TA (0.53% ± 0.03%) was recorded for DBD–ACPN2, followed by DBD–ACPair (0.42% ± 0.03%). A previous study on atmospheric cold plasma treatment of strawberries reported that DBD–ACP enhanced the overall fruit quality and flavor profile by positively affecting titratable acidity (Rana et al., 2020). Ding et al. (2024) reported that DBD–ACP treatment improved titratable acidity levels compared with untreated fruit. Sable et al. (2023) reported that a decline in titratable acidity (TA) was observed in untreated figs after 2 days of storage, indicating the consumption of organic acids during respiration. This is undesirable, as it reduces fruit acidity, negatively affecting flavor quality and overall postharvest freshness.

3.4.1 TSS/TA ratio

The DBD–ACP-treated figs exhibited a slower increase in TSS, resulting in a lower TSS/TA ratio (fruit maturity index) than the untreated control during storage (Table 2). In contrast, the untreated fruits showed a significantly higher TSS/TA ratio, indicating accelerated ripening, senescence, and overripening. The TSS/TA ratio is a key determinant of fruit flavor and is widely recognized as an important indicator of fruit quality. Similar findings were reported by Adiletta et al. (2019), who showed that fresh figs treated with chitosan-based coatings maintained a lower TSS/TA ratio than untreated figs under the same cold storage conditions, indicating delayed ripening and better preservation of fruit quality.

3.5 Effect on the total phenolic content

The total phenolic content (TPC) of fresh figs was significantly affected by the interaction between treatment (DBD–ACPair, DBD–ACPN2, and the untreated control) and storage duration at 5 °C (p = 0.001) (Figure 3). On Day 7, the untreated control showed an initial decline in TPC, recording 80.1 ± 3.28 mg GAE/100 mL, whereas the DBD–ACPair- and DBD–ACPN2-treated samples showed a significant increase in TPC (p = 0.050). At the end of the storage period, DBD–ACPair-treated figs exhibited the highest TPC (147.96 ± 12.51 mg GAE/100 mL), followed by DBD–ACPN2-treated figs (142.68 ± 10.88 mg GAE/100 mL), while the untreated control had the lowest TPC (135.18 ± 9.34 mg GAE/100 mL). TPC reported in this study is comparable to that reported in the literature, with values ranging from 50.58 mg GAE/100 mL for untreated figs to 310 mg GAE/100 mL of pre-treated figs stored at 3 °C for 19 days (Gundesli et al., 2024). Another study by Zargarchi et al. (2024) demonstrated that 5–10 min atmospheric cold plasma treatment could improve the phenolic compounds of berries. Shanker and Rana (2025) also demonstrated that the 35–155 s DBD cold plasma treatment can enhance the phenolic compounds of banana slices, and that specific parameters of cold plasma, such as exposure time, can optimize phenolic retention.

Effect of DBD–ACP (air and N<sub>2</sub>) treatments and storage duration on the total phenolic content (mg GAE/100 mL) of figs stored at 5 °C for 21 days. Error bars indicate standard deviation (SD) from mean values (*n* = 9), and different lowercase letters indicate significant differences (*p* ≤ 0.05) between means.
Figure 3. Effect of DBD–ACP (air and N2) treatments and storage duration on the total phenolic content (mg GAE/100 mL) of figs stored at 5 °C for 21 days. Error bars indicate standard deviation (SD) from mean values (n = 9), and different lowercase letters indicate significant differences (p ≤ 0.05) between means.

3.6 Inhibition of microorganisms

The interaction between treatment (DBD–ACPair, DBD–ACPN2, and the untreated control) and storage duration at 5 °C had a significant effect (p < 0.001) on the microbial populations (yeast, molds, and aerobic mesophilic bacteria) of fresh figs (Figure 4). Both the DBD–ACPair and DBD–ACPN2 treatments significantly reduced microbial growth compared with the untreated control throughout the storage period. However, no significant differences in microbial counts were observed between the DBD–ACPair and DBD–ACPN2 treatments (Figure 4). The populations of yeasts and molds (Figure 4A) and aerobic mesophilic bacteria (AMB) (Figure 4B) increased progressively throughout the storage period in all treatments, with the untreated control exhibiting the highest microbial counts at the end of storage (Figure 4). On Day 7, the untreated control recorded yeast and mold counts of 5.1 ± 0.23 log CFU/mL (Figure 4A) and an AMB count of 5.9 ± 0.18 log CFU/mL (Figure 4B), which were approximately 3 log CFU/mL higher than those observed in the DBD–ACPair and DBD–ACPN2-treated samples. The untreated control showed signs of decay based on visual observation (Figure 5).

Effect of DBD–ACP (air and N<sub>2</sub>) treatments and storage duration on inactivation of microbial load: **(A)** yeast and molds (log CFU/mL) and **(B)** aerobic mesophilic bacteria (log CFU/mL) on figs stored at 5 °C for 21 days. Error bars indicate standard deviation (SD) from mean values (*n* = 9), and different lowercase letters indicate significant differences (*p* ≤ 0.05) between means.
Figure 4. Effect of DBD–ACP (air and N2) treatments and storage duration on inactivation of microbial load: (A) yeast and molds (log CFU/mL) and (B) aerobic mesophilic bacteria (log CFU/mL) on figs stored at 5 °C for 21 days. Error bars indicate standard deviation (SD) from mean values (n = 9), and different lowercase letters indicate significant differences (p ≤ 0.05) between means.
Visual appearance of Tangier figs during storage at 5 °C for 21 days under different DBD–ACP (air and N<sub>2</sub>) treatment conditions and at Day 0 before treatments (baseline).
Figure 5. Visual appearance of Tangier figs during storage at 5 °C for 21 days under different DBD–ACP (air and N2) treatment conditions and at Day 0 before treatments (baseline).

A previous study by Beyrera et al. (2020) reported that the acceptable microbial limits for fresh produce are ≤5 log CFU/g (or mL, depending on the sampling method) for aerobic mesophilic bacteria (AMB) and ≤4 log CFU/g (or mL) for yeasts and molds. The results of the present study indicate that both DBD–ACPair and DBD–ACPN2 treatments effectively inhibited microbial growth on fresh figs during storage, maintaining lower microbial populations than the untreated control. Cao et al. (2023) and Murtaza et al. (2024) showed that DBD cold plasma can inactivate various pathogenic microorganisms, including bacteria and fungi, primarily through disruption of their cellular structure and induction of apoptosis by reactive oxygen species. Abbaszadeh et al. (2018) also reported that fresh fig fruit shelf life was prolonged by inactivation of bacteria after exposing fruits to a 5 min atmospheric cold plasma treatment. The effectiveness of cold plasma treatments in decreasing microbial loads can be enhanced with optimal storage conditions, such as refrigeration at 5 °C, which can further slow microbial growth (Eseose, 2024). Another supporting study by Pimienta et al. (2020) reported that storage at 5 °C can reduce microbial spoilage, but the quality of figs may decline if stored longer than 19 days. Öz and Ali (2023) reported that figs stored for more than 19 days had significant microbial growth and decay.

3.7 Correlation analysis and predicted desirability

Correlation analysis revealed strong interrelationships among physicochemical, microbial, and color quality attributes of the fruit during storage (Figure 6A). Multivariate desirability analysis indicated that the DBD–ACPair treatment, combined with 14 days of storage, produced the most desirable overall response (Figure 6B). TSS showed strong positive correlations with weight loss (r = 0.86), TSS/TA ratio (r = 0.71), Y and M (r = 0.54), and b* color values (r = 0.45), while it was strongly negatively correlated with firmness (r = −0.85). These findings suggest that as ripening and senescence progressed, moisture loss and sugar concentration increased in tandem with fruit softening. Similar observations have been reported in fresh figs and other climacteric fruits, where increased TSS is associated with polysaccharide hydrolysis, respiration, and water loss during storage (Dogan, 2022). The very strong negative correlation between weight loss and firmness (r = −0.91) further confirms that water loss is a major factor contributing to tissue softening and structural breakdown, as similarly reported in figs and other postharvest fruits (Burana, 2021).

**(A)** Peason’s correlation analysis for the quality attributes and microbial count of Tangier figs. The colours of the correlation values indicate positive and negative correlations. **(B)** Multivariate predicted desirability for the effect of treatments and storage duration.
Figure 6. (A) Peason’s correlation analysis for the quality attributes and microbial count of Tangier figs. The colours of the correlation values indicate positive and negative correlations. (B) Multivariate predicted desirability for the effect of treatments and storage duration.

TA showed strong negative correlations with TSS/TA ratio (r = −0.86), AMB (r = −0.70), and Y and M (r = −0.68), indicating that decreasing acidity during storage may promote microbial proliferation by providing organic acids as respiratory substrates during fruit metabolism. Similar findings have been linked to increased microbial activity and deterioration in fresh produce during storage (Monyela et al., 2025). A very strong positive correlation was observed between AMB and yeast and mold counts (r = 0.87), indicating simultaneous increases in microbial populations during storage. Furthermore, the strong association between microbial counts and TSS/TA ratio (AMB: r = 0.67; Y and M: r = 0.79) suggests that advanced ripening and sugar accumulation favor microbial growth, as previously reported in cold plasma and postharvest preservation studies (Pankaj et al., 2018). Firmness also showed moderate negative correlations with TSS/TA ratio (r = −0.45) and Y and M (r = −0.36), suggesting that softer fruit became increasingly susceptible to microbial spoilage, supporting findings that maintaining firmness is essential for prolonging shelf life and reducing decay (Burana, 2021). Regarding color parameters, L* values showed weak negative correlations with most quality attributes, indicating reduced brightness during storage. In contrast, a* values were positively correlated with firmness (r = 0.35), while b* values were positively associated with TSS (r = 0.45) and TSS/TA ratio (r = 0.49). The increase in b* values suggests enhanced yellow pigmentation and ripening progression, commonly associated with chlorophyll degradation and carotenoid accumulation. Similar changes in L*, a*, and b* values have been reported in cold plasma-treated tomatoes, mangoes, kiwifruit, and pears during storage (Jia et al., 2022).

The findings of this study demonstrate the potential of dielectric barrier discharge atmospheric cold plasma (DBD–ACP) as a non-thermal technology for maintaining the postharvest quality and microbial safety of fresh figs. However, the experiments were conducted in a laboratory-scale 4.25 L DBD treatment chamber under controlled conditions. Consequently, further studies are required to assess the scalability of this technology for commercial postharvest applications. Future research should investigate the performance of larger-capacity or continuous DBD–ACP systems, treatment throughput, process integration into commercial packing lines, and the uniformity of plasma treatment across larger batches of fruit. In addition, techno-economic evaluations, including capital investment, operating costs, energy consumption, and cost-benefit analyses, are needed to determine the economic feasibility of commercial implementation. Recent reviews have highlighted that, despite the considerable promise of cold plasma technology for food preservation, most applications remain at the laboratory scale, and further research is required to address engineering challenges, process optimization, industrial scale-up, and economic feasibility before widespread commercial adoption (Rajan et al., 2023; de Araújo Bezerra et al., 2023; Zhang et al., 2023).

4 Conclusion

This research demonstrates the efficacy of dielectric barrier discharge atmospheric cold plasma (DBD–ACPair) and nitrogen-enriched plasma (DBD–ACPN2) as a promising non-thermal treatment for enhancing the quality and microbial safety of fresh figs (F. carica L.) after harvest. The results showed that cold plasma treatment significantly reduces microbial load while retaining key quality attributes, including firmness, total soluble solids, titratable acidity, and reduced weight loss during cold storage. Notably, the DBD–ACPair treatment on fresh figs enhanced total phenolic content more than DBD–ACPN2 and untreated figs. However, further investigation of the effects of long-term DBD–ACPair exposure on micro- and macronutrients, antioxidant properties, and shifts in the microbial population for Tangier figs should be undertaken to provide more information on the optimal handling practices. In addition, the combined effects of cold plasma and optimized modified atmosphere packaging on respiration rate and ethylene production should be investigated. Further study should consider varying the impact of feed gas parameters, including flow rate and other gas sources and combinations, to assess scalability and application.

Generative AI statement

The author(s) declared that generative AI was not used in the creation of this manuscript.

Any alternative text (alt text) provided alongside figures in this article has been generated by Frontiers with the support of artificial intelligence and reasonable efforts have been made to ensure accuracy, including review by the authors wherever possible. If you identify any issues, please contact us.

Publisher’s note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Footnotes

Edited by: Rui M. S. Cruz, Universidade do Algarve, Portugal

Reviewed by: Rizza Wijaya, State Polytechnic of Jember, Indonesia

Rahul Das, TKM Institute of Technology, India

Statements

Conflict of interest

The author(s) declared that this work was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

The authors OC, LN, ZB declared that they were an editorial board member of Frontiers at the time of submission. This had no impact on the peer review process and the final decision.

Funding

The author(s) declared that financial support was received for this work and/or its publication. This study is fully funded by the National Research Foundation (NRF) of South Africa (Grant No.137990), which was given to Dr. Oluwafemi James Caleb. The Grant-holder scholarship (Grant No. PMDS22070634003) linked to Ph.D. researcher Mr. Manyasha L. Letsie Ntsoane is much appreciated.

Data availability

The original contributions presented in the study are included in the article/supplementary material; further inquiries can be directed to the corresponding authors.

Author contributions

MN: Formal Analysis, Writing – original draft, Conceptualization, Data curation, Investigation, Validation, Methodology. PT: Supervision, Writing – review and editing, Visualization. LN: Visualization, Supervision, Writing – review and editing. ZB: Supervision, Validation, Conceptualization, Writing – review and editing, Project administration, Data curation, Resources, Methodology, Formal Analysis. MP: Resources, Conceptualization, Writing – review and editing, Validation. OS: Resources, Visualization, Writing – review and editing. OC: Visualization, Validation, Software, Funding acquisition, Supervision, Conceptualization, Writing – review and editing, Project administration.

References

  1. Abbaszadeh R., Alimohammad K., Ekbatani R. Z. (2018). Application of cold plasma technology in quality preservation of fresh fig fruit (Siyah): a feasibility study. Int. J. Hortic. Sci. Technol. 5 (2), 165 – 173. doi:10.22059/ijhst.2018.258024.240
  2. Abdullah A. H., Awad-Allah M. A., Abd-Elkarim N. A., Ahmed Z. F., Taha E. M. (2023). Carboxymethyl cellulose from banana rachis: a potential edible coating to extend the shelf life of strawberry fruit. Agriculture 13 (5), 1058. doi:10.3390/agriculture13051058
  3. Adiletta G., Zampella L., Coletta C., Petriccione M. (2019). Chitosan coating to preserve the qualitative traits and improve antioxidant system in fresh figs (Ficus carica L.). Agriculture 9 (4), 84. doi:10.3390/agriculture9040084
  4. Belay Z. A., Caleb O. J., Opara U. L. (2017). Impacts of low and super-atmospheric oxygen concentrations on quality attributes, phytonutrient content and volatile compounds of minimally processed pomegranate arils (cv. Wonderful). Postharvest Biol. Technol. 124, 119 – 127. doi:10.1016/j.postharvbio.2016.11.005
  5. Ben Temessek M., Talbi W., Chrifa H., Fattouch S. (2023). “ Fig (Ficus carica L.) production and yield,” in Fig (Ficus Carica): Production, Processing, and Properties. Editor Ramadan M. F. (Cham: Springer), 259 – 282. doi:10.1007/978-3-031-16493-4_11
  6. Beyrera M., Pina-Perezb M. C., Martinetc D., Andlauer W. (2020). Cold plasma processing of powdered Spirulina algae for spore inactivation and preservation of bioactive compounds. Food Control 118, 107378. doi:10.1016/j.foodcont.2020.107378
  7. Burana C. (2021). Effect of plasma treatments and low temperature to some physical and some physiology of fresh fig fruit (Ficus carica L.) cv. blackjack. Int. Sci. J. Eng. Technol. (Isjet) 5 (1), 6 – 10.
  8. Caleb O. J., Wegner G., Rolleczek C., Herppich W. B., Geyer M., Mahajan P. V. (2016). Hot water dipping: impact of postharvest quality, individual sugars and bioactive compounds during storage of ‘Sonata’ strawberry. Sci. Hortic. 210, 150 – 157. doi:10.1016/j.scienta.2016.07.018
  9. Cao J., Fang O., Han C., Zhong C. (2023). Cold atmospheric plasma fumigation suppresses postharvest apple Botrytis cinerea by triggering intracellular reactive oxygen species and mitochondrial calcium. Food Control 407, 110397. doi:10.1016/j.foodcont.2023.110397
  10. Chen Y. Q., Cheng J. H., Sun D. W. (2020). Chemical, physical, and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: mechanisms and application advances. Crit. Rev. Food Sci. Nutr. 60, 2676 – 2690. doi:10.1080/10408398.2019.1584293
  11. Das R., Giri S., Das D., Kaur R., Islam M. (2025a). Exploring non-thermal techniques to transform the quality dynamics of fruit puree: a comprehensive review. Food Sci. Biotechnol. 35, 1 – 19. doi:10.1007/s10068-025-02009-4
  12. Das R., Islam M., Mahajan P., Kaur R., Gaur S., Giri S. (2025b). Emerging non‐thermal technologies for reducing anti‐nutritional factors in food systems: a systematic review. J. Food Sci. 90 (12), e70781. doi:10.1111/1750-3841.70781
  13. de Araújo Bezerra J., Lamarão C. V., Sanches E. A., Rodrigues S., Fernandes F. A., Ramos G. L. P. (2023). Cold plasma as a pre-treatment for processing improvement in food: a review. Food Res. Int. 167, 112663. doi:10.1016/j.foodres.2023.112663
  14. Debib A., Menadi S. (2023). “ Phenolic compounds of fresh and dried figs: characterization and health benefits,” in Fig (Ficus Carica): Production, Processing, and Properties. Editor Ramadan M. F. (Cham: Springer), 395 – 416.
  15. Ding X., Ma J., Liu S., Dong X., Pan X., Dong B. (2024). Acid electrolytic water treatment improves the quality of fresh-cut red pitaya fruit by regulating ROS metabolism and phenylpropanoid pathway. Postharvest Biol. Technol. 207, 112636. doi:10.1016/j.postharvbio.2024.112636
  16. Dogan A. (2022). Effects of different oxygen levels with high-carbon dioxide atmosphere on postharvest quality of fresh fig under palliflex storage systems. Horticulturae 8 (5), 353. doi:10.3390/horticulturae8050353
  17. Eseose H. (2024). Application of cold plasma technology to strawberries (Fragaria x ananassa) and comparing its effect on reducing the Listeria innocua NRRL B-33016 and Escherichia coli ATCC 25922 with microwave technology and ultraviolet concentration (UV-C) in modified atmospheric packages. LSU Dr. Diss. 6485. Available online at: (Accessed May 6, 2026).
  18. FAOSTAT (2022). A Crops and Livestock Products. Food and Agriculture Organization. Available online at: (Accessed May 6, 2026).
  19. Freiman Z. E., Rosianskey Y., Dasmohapatra R., Kamara I., Flaishman M. A. (2015). The ambiguous ripening nature of the fig (Ficus carica L.) fruit: a gene-expression study of potential ripening regulators and ethylene-related genes. J. Exp. Bot. 66, 3309 – 3324. doi:10.1093/jxb/erv140
  20. George T. T., Oyenihi A. B., Oyenihi O. R., Obilana A. O. (2023). in “Composition and health-promoting Effects of Fig (Ficus Carica) Extracts” in Fig (Ficus Carica): Production, Processing, and Properties. Editor Ramadan M. F. (Cham: Springer), 561 – 578.
  21. Gundesli M. A., Ugur R., Urün I., Ercisli S., Kafkas N. E., Ilhan G. (2024). Evaluation of the total phenolic content, sugar, organic acid, volatile compounds, and antioxidant capacities of fig (Ficus carica L.) genotypes selected from the mediterranean region of Türkiye. Hortic. Sci. 51 (2), 111 – 126. doi:10.17221/84/2023-HORTSCI
  22. Hayati R., Rahmawaty M., Lestari T. N. (2021). Low temperature and duration on quality of fig fruit (Ficus carica L.). IOP Conf. Ser. Earth Environ. Sci. 667, 012080. doi:10.1088/1755-1315/667/1/012080
  23. Jia S., Zhang N., Ji H., Zhang X., Dong C., Yu J. (2022). Effects of atmospheric cold plasma treatment on the storage quality and chlorophyll metabolism of postharvest tomato. Foods 11 (24), 4088.
  24. Kaur S., Kumar Y., Singh V., Kaur J., Panesar P. S. (2024). Cold plasma technology: reshaping food preservation and safety. Food Control 163, 110537.
  25. Kucuker E., Aglar E., Gundogdu M., Tekin O., Ogurlu F., Kizgin-Ozcengiz C. (2023). New approaches in fig preservation: use of melatonin to maintain postharvest quality of fig (Ficus carica L.) fruit during cold storage. Erwerbs-Obstbau 65, 2585 – 2595. doi:10.1007/s10341-023-00790-6
  26. Liao X., Xiang Q., Liu D., Chen S., Ye X., Ding T. (2017). Lethal and sublethal effects of cold plasma on Staphylococcus aureus. J. Food Prot. 80 (6), 928 – 932. doi:10.4315/0362-028X.JFP-16-481
  27. Ma B., Zhang Y., Zhong C., Cao J. (2025). Dielectric barrier discharge enhances ethylene decomposition and delays tomato fruit ripening during storage by cold atmospheric plasma. Postharvest Biol. Technol. 229, 113688. doi:10.1016/j.postharvbio.2025.113688
  28. Maan A. A., Ahmed Z. F. R., Khan M. K. I., Riaz A., Nazir A. (2021). Aloe vera gel, an excellent base material for edible films and coatings. Trends Food Sci. 116, 329 – 341. doi:10.1016/j.tifs.2021.07.035
  29. Monyela N. F., Caleb O. J., Pfukwa H., Belay Z. A. (2025). Effects of low-pressure and atmospheric plasma treatments alone and combined with coating on quality attributes of ‘Packham’s Triumph’ pear under trails conditions. Food Humanity 5, 100803. doi:10.1016/j.foohum.2025.100803
  30. Murtaza B., Wang L., Yasir M., Xiaoyu N., Mengyao L., Saleemi M. K. (2024). Cold plasma: a success road to mycotoxin mitigation and food value edition. Front. Nutr. 5, 13. doi:10.1016/j.foodchem.2024.138378
  31. Nyamende N. E., Belay Z. A., Keyser Z., Oyenihi A. B., Caleb O. J. (2022). Impacts of alkaline-electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on ‘Granny Smith’ apples during storage. Int. J. Food Sci. Technol. 57 (1), 447 – 456. doi:10.1111/ijfs.15426
  32. Nsumpi A. N., Belay Z. A., Caleb O. J. (2020). Good intentions, bad outcomes: impact of mixed-fruit loading on banana fruit protein expression, physiological responses, and quality. Food Packag. Shelf Life 26, 100594. doi:10.1016/j.fpsl.2020.100594
  33. Ntsoane M. L., Caleb O. J., Belay Z. A., Ntsoane L. M., Tinyane P. P., Psarianos M. (2026). Impact of dielectric barrier discharge atmospheric cold plasma pre-treatment on the quality attributes of fresh figs during cold storage. Int. J. Fruit Sci. 26 (1), 2665676. doi:10.1080/15538362.2026.2665676
  34. Öz A. T., Ali A. (2023). Retaining overall quality of fresh figs by postharvest hexanal vapor treatment during cold storage. Postharvest Biol. Technol. 205, 112539. doi:10.1016/j.postharvbio.2023.112539
  35. Pankaj S. K., Wan Z., Keener K. M. (2018). Effects of cold plasma on food quality: a review. Foods 7 (4), 47. doi:10.3390/foods7040047
  36. Paolucci M., Di Stasio M., Sorrentino A., La Cara F., Volpe M. G. (2020). Active edible polysaccharide-based coating for preservation of fresh figs (Ficus carica L.). Foods 9 (12), 1793. doi:10.3390/foods9121793
  37. Pathak N., Caleb O. J., Wegner G., Rolleczek C., Rauh C., Mahajan P. V. (2017). Impacts of mixed fruit loading on postharvest physiological responses and quality of horticultural produce. Food Packag. Shelf Life 14, 66 – 73. doi:10.1016/j.fpsl.2017.10.002
  38. Pimienta J., Llera Oyola J., Bote Serrano M. E., Ayuso Yuste M. C., Bernalte García M. J. (2020). Influence of storage period and shelf‐life on the incidence of chilling injury and microbial load in “angeleno” and “Larry Ann” plums. Available online at:.
  39. Rajan A., Boopathy B., Radhakrishnan M., Rao L., Schlüter O. K., Tiwari B. K. (2023). Plasma processing: a sustainable technology in agri-food processing. Sustain. Food Technol. 1 (1), 9 – 49. doi:10.1039/d2fb00014h
  40. Rana S., Mehta D., Bansal V., Shivhare U. S., Yadav S. K. (2020). Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit. J. Food Sci. Technol. 57 (1), 102 – 112. doi:10.1007/s13197-019-04035-7
  41. Sable P. B., Waskar D. P. (2023). Studies on extending the shelf life of fig (Ficus carica L.) fruits Cv. Dinkar fig. Int. J. Curr. Microbiol. App. Sci. 12 (5), 33 – 38. doi:10.20546/ijcmas.2023.1205.004
  42. Safwa S. M., Ahmed T., Talukder S., Sarkar A., Rana R. (2024). Applications of non-thermal technologies in food processing industries—A review. J. Agric. Food Res. 18, 100917. doi:10.1016/j.jafr.2023.100917
  43. Sandhu A. K., Islam M., Edirisinghe I., Burton-Freeman B. (2023). Phytochemical composition and health benefits of figs (fresh and dried): a review of literature from 2000 to 2022. Nutrients 15 (03), 2623.
  44. Scholtz V., Pazlarova J., Souskova H., Khun J., Julak J. (2015). Nonthermal plasma applications for decontamination and disinfection. Biotechnol. Adv. 33 (6), 1108 – 1119. doi:10.1016/j.biotechadv.2015.03.005
  45. Seibert E., González S., Orellana A., Luchsinger L., Bender R. J. (2008). Efecto del acondicionando previo al almacenaje refrigerado sobre la calidad de ciruelas ‘Constanza’. Bragantia 67 (1), 233 – 242. doi:10.1590/s0006-87052008000100028
  46. Shanker M. A., Rana S. S. (2025). Prospects of cold plasma in enhancing food phenolics: analyzing nutritional potential and process optimization through RSM and AI techniques. Front. Nutr. 11, 1504958. doi:10.3389/fnut.2024.1504958
  47. Švubová R., Slováková L., Holubová L., Rovňanová D., Gálová E., Tomeková J. (2021). Evaluation of the impact of cold atmospheric pressure plasma on soybean seed germination. Plasma Med. 10 (1), 177 – 193. doi:10.1615/PlasmaMed.2021040552
  48. Velebit B., Milojević L., Baltić T., Grković N., Gummalla S., Velebit M. (2022). Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries. Innovative Food Sci. and Emerg. Technol. 81, 103135. doi:10.1016/j.ifset.2022.103135
  49. Villalobos M. C., Serradilla M. J., Martín A., Aranda E., López-Corrales M., Córdoba M. G. (2018). Influence of modified atmosphere packaging (MAP) on aroma quality of figs (Ficus carica L.). Postharvest Biol. Technol. 136, 145 – 151. doi:10.1016/j.postharvbio.2017.12.015
  50. Wang C., Du J., Hou D., Guo X., Liu Q., Liu L. (2023). Quality retention and delay postharvest senescence of figs (Ficus carica L.) using 1-methylcyclopropene and modified atmosphere packaging during cold storage. Food Biosci. 53, 102748. doi:10.1016/j.fbio.2023.102748
  51. Won M. Y., Lee S. J., Min S. C. (2016). Mandarin preservation by microwave powered cold plasma treatment. Innov. Food Sci. Emerg. Technol. 39, 25 – 32. doi:10.1016/j.ifset.2016.10.021
  52. Won M. Y., Lee S. J., Min S. C. (2017). Mandarin preservation by microwave-powered cold plasma treatment. Food Sci. Biotechnol. 39, 25 – 32.
  53. Wu X., Zhao W., Zeng X., Zhang Q. A., Gao G., Song S. (2021). Effects of cold plasma treatment on cherry quality during storage. Food Sci. Technol. Int. 27 (6), 441 – 455. doi:10.1177/1082013220967506
  54. Zargarchi S., Hornbacher J., Afifi S., Saremnezhad S., Capanoglu E., Esatbeyoglu T. (2024). Exploring the impact of cold plasma treatment on the antioxidant capacity, ascorbic acid, phenolic profile, and bioaccessibility of fruits and fruit juices. Food Frontiers 5 (3), 1108 – 1125. doi:10.1002/fft2.372
  55. Zhang J., Du Q., Yang Y., Zhang J., Han R., Wang J. (2023). Research progress and future trends of low temperature plasma application in food industry: a review. Molecules 28 (12), 4714. doi:10.3390/molecules28124714

Citation

Ntsoane, M. L. L., et al. (2026). Effects of feed gas composition during dielectric barrier discharge cold plasma treatment on physicochemical attributes, total phenolic content, and storability of fresh Tangier figs. Frontiers in Food Science and Technology, Volume 6. https://doi.org/
Received
Accepted
Published
Volume
6 - 2026

Copyright

Copyright © 2026 Ntsoane, Tinyane, Ntsoane, Belay, Psarianos, Schlüter and Caleb.

License: https://creativecommons.org/licenses/by/4.0/

*Correspondence: Phushudi P. Tinyane; Oluwafemi J. Caleb

Article metrics

Views
0
Downloads
0
Citations
0
Shares
0

Related articles

Mini ReviewFrom solar heat to digital drying: integrating computational fluid dynamics, process optimisation, and digital twins for sustainable tuber-chip dryingChinyere Nneoma UgwuOriginal ResearchTailoring soy protein isolate–alginate double emulsion composite gel microcapsules for cheese-like texture and probiotic protection in plant-based cheese analoguesToshifumi Udo, Ethan He, Gopinath Mummaleti, Yang Jiao, Jinru Chen, Rakesh K. Singh, Fanbin KongReviewNutritional dynamics of weeds in agroecosystem and their utilization in the agro-food industry within a circular economy frameworkArshiya Dogra, Neha Sharma, Sunny Sharma