نوع مقاله : مروری

نویسندگان

1 هیات علمی

2 بخش تحقیقات فنی و مهندسی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی

10.22092/fooder.2026.370471.1430

چکیده

میوه‌های هسته‌دار مانند هلو، شلیل، زردآلو، آلو و گیلاس به دلیل ارزش غذایی و اقتصادی بالا، بازارپسندی گسترده و نقش مهم در امنیت غذایی جایگاهی ویژه‌ در اقتصاد کشاورزی دارند. با این حال، این محصولات با چالش اساسی ماندگاری کوتاه‌مدت و فسادپذیری بالا در زنجیرۀ پس از برداشت مواجه هستند. در سال‌های اخیر، پلاسمای سرد اتمسفری (CAP) به‌عنوان  فناوری نوظهور و غیرحرارتی، توجه فزاینده‌ای را به خود جلب کرده است. این فناوری علاوه بر توانایی شناخته‌شده در استریلیزاسیون سطحی و مهار پاتوژن‌ها در دمای پایین، می‌تواند به‌عنوان استرس‌زای غیرزیستی با مسیرهای فیزیولوژیک و متابولیک میوه‌ها برهمکنش داشته باشد. شواهد نشان می‌دهد که CAP می‌تواند فعالیت آنزیم‌های کلیدی مانند پلی‌فنل اکسیدازها  و پراکسیدازها را تعدیل کند، متابولیسم ترکیبات فنلی را تحت تأثیر قرار دهد و تنظیم هورمون‌های رسیدگی، مانند اتیلن و اسید آبسزیک را تغییر دهد. این اثرها در نهایت منجر به تأخیر در نرم شدن بافت، تقویت پاسخ‌های دفاعی و بهبود کیفیت تغذیه‌ای می‌شود. این مقالۀ مروری، با تمرکز بر واکنش‌های مولکولی و بیوشیمیایی میوه‌های هسته‌دار، چالش‌های کلیدی از جمله وابستگی به گونه و دوز مصرفی، محدودیت‌های مقیاس‌پذیری، ابهام‌های مقرراتی و شکاف‌های دانشی را در حوزۀ ویژگی‌های حسی و پذیرش مصرف‌کننده بررسی می‌کند. علاوه بر این، در بارۀ پتانسیل هم‌افزایی CAP با فناوری‌های ترکیبی مانند پوشش‌های خوراکی، بسته‌بندی فعال و اتمسفر کنترل‌شده بحث می‌شود و چشم‌انداز آینده‌ای ترسیم می‌گردد که در آن پلاسمای سرد نه صرفاً به‌عنوان ابزاری ضد میکروبی، بلکه راهکاری نوین و هوشمند برای مهندسی پس‌برداشت در راستای توسعۀ پایدار ماندگاری و قابلیت فروش میوه‌های هسته‌دار مورد توجه قرار گیرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Beyond Surface Sterilization: Shaping the Future of Stone Fruit Preservation with Cold Plasma through Deciphering Its Interactions with Fruit Physiology

نویسندگان [English]

  • Nadereh Tabrizi 1
  • shahin zomorodi 2

1 faculty member

2 Agricultural Engineering Research Department, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran

چکیده [English]

Stone fruits such as peach, nectarine, apricot, plum, and cherry occupy a prominent position in the agricultural economy due to their high nutritional and economic value, broad consumer acceptance, and important role in food security. However, these commodities face major challenges related to short postharvest shelf life and high perishability throughout the supply chain. In recent years, cold atmospheric plasma (CAP) has attracted increasing attention as an emerging non-thermal technology. Beyond its well-established capability for low-temperature surface sterilization and pathogen inactivation, CAP can also act as an abiotic stressor that interacts with the physiological and metabolic pathways of fruits. Evidence indicates that CAP may modulate the activity of key enzymes such as polyphenol oxidases and peroxidases, influence the metabolism of phenolic compounds, and alter the regulation of ripening related hormones, including ethylene and abscisic acid. These effects ultimately contribute to delayed tissue softening, enhanced defense responses, and improved nutritional quality. This review focuses on the molecular and biochemical responses of stone fruits to CAP treatment and discusses critical challenges, including species and dose dependent effects, scalability limitations, regulatory uncertainties, and existing knowledge gaps regarding sensory attributes and consumer acceptance. In addition, the potential synergistic integration of CAP with complementary technologies such as edible coatings, active packaging, and controlled atmosphere storage is explored. Finally, future perspectives are presented in which cold atmospheric plasma is considered not merely as an antimicrobial tool, but as an innovative and intelligent postharvest engineering strategy for the sustainable extension of shelf life and marketability of stone fruits.

کلیدواژه‌ها [English]

  • Stone fruits
  • cold plasma
  • Shelf life extension
  • Postharvest
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