Shelf life extension of lily (Lilium davidii var. unicolor) bulbs by corona discharge plasma processes

Abstract

This study aimed to investigate the potential of corona discharge plasma (CDP) pretreatment for different durations (2, 4, 6, 8, 10 min) in improving the storage quality of freshly harvested lilies and elucidating the associated regulatory mechanisms. The results demonstrated that CDP effectively inhibited the growth and proliferation of microorganisms, delaying the spoilage of lilies. Particularly, the CDP-6-min treatment achieved a remarkable sterilization rate of total bacteria of 78.14% on 0 d and 43.95% on the 60^th d. Additionally, CDP significantly increased the levels of non-enzymatic antioxidants. Microscopic observation revealed the development of micropores on the surface of the lilies after CDP, which facilitated the synthesis of secondary metabolites such as phenols and flavonoids of lily, enhancing antioxidant attributes. Collectively, the CDP treatment enhanced the postharvest quality of lily bulbs by altering their cellular structure, inhibiting microbial growth, activating the antioxidant defense system, and promoting the synthesis of secondary metabolites. These insightful findings provide a novel perspective and research direction on reducing post-harvest losses and improving the effectiveness of lily preservation techniques.

Keywords

Corona discharge plasma / Secondary metabolites / Antioxidant activity / Bio-enzyme activity / Lily bulbs

Author contributions

The authors confirm their contributions to the paper as follows: investigation: Wang L, Hou Q; methodology: Wang L, Hou Q, Li X; software: Li X; draft manuscript preparation: Wang L; writing−review and editing: Xiao H, Wang J; supervision: Chang Z, Wang J; resources: Chang Z, Wang J. All authors reviewed the results and approved the final version of the manuscript.

Data availability

No data was used for the research described in the article.

Acknowledgments

This work was supported by the National Natural Science Foundation of China (Grant No. 32202100). The authors would like to thank the instrument shared platform of the College of Food Science & Engineering of NWAFU for the assistance in the texture analysis (Yayun Hu), and microbiological analysis (Xue Wang). All authors have reviewed and approved the final version of the manuscript. We thank Kerang Huang and Zhen Wang (Life Science Research Core Services, Northwest A&F University, Yangling, China) for TEM experimental assistance.

Conflict of interest

The authors declare that they have no conflict of interest.

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