Plasma-Activated Fog Revolutionizes Postharvest Fruit Preservation: Eco-Friendly Solution to Fungal Spoilage and Pesticide Residues

A groundbreaking study by Aceto et al., published in Chemical and Biological Technologies in Agriculture (2025), introduces a novel technology called plasma-activated fog (PAF) that could redefine how fruits are preserved after harvest. The method uses low-temperature plasma (LTP) to create a fine fog infused with reactive oxygen and nitrogen species—powerful natural disinfectants.

The research demonstrates that applying PAF for just 3–10 minutes can completely inhibit fungal spore germination in several common postharvest pathogens, including Botrytis cinerea, Monilinia fructicola, and Penicillium italicum. When tested on strawberries and table grapes, the treatment reduced fruit rot by up to 80% and significantly decreased pesticide residues—up to 96% for abamectin and 38% for fenhexamid.

This innovation addresses a pressing challenge in agriculture: preserving fruit freshness while minimizing chemical treatments. Unlike conventional fungicides or washing processes, PAF leaves no chemical residues and works efficiently at low temperatures, maintaining fruit quality.

Researchers emphasize that optimizing plasma exposure conditions could further enhance antimicrobial efficacy and make PAF a sustainable, chemical-free solution for fruit and vegetable decontamination. The study highlights the growing role of plasma-based technologies in advancing eco-friendly food safety and shelf-life extension.

Reference

Aceto, D., Rotondo, P. R., Laera, S., Ambrico, M., Dongiovanni, C., Dilecce, G., Faretra, F., Ambrico, P. F., & De Miccolis Angelini, R. M. (2025). Application of plasma-activated fog (PAF) in postharvest treatments to reduce spoilage by fungal pathogens and pesticide residues in fruits. Chemical and Biological Technologies in Agriculture, 12(1), 151. https://doi.org/10.1186/s40538-025-00865-0