Plasma treatment technology for extending fruit and vegetable shelf-life
Plasma-based technology that uses ionized air to reduce pathogens and mold on produce, potentially extending shelf-life without compromising sensory or nutritional quality. Validated on multiple food commodities with promising results on strawberries.
Overview
This plasma treatment technology uses ionized gas to enhance the shelf-life of fruits and vegetables. Plasma is generated using only air and electricity, producing reactive oxygen and nitrogen species (RONS) that, when delivered at optimal doses, can reduce pathogens and delay spoilage. The approach is physical rather than chemical, offering a potential alternative to traditional preservation methods that may compromise sensory and nutritive qualities.
The technology has shown broad antimicrobial efficacy, reducing bacteria, viruses, and mold across multiple produce types. Preliminary studies indicate that plasma treatment of strawberries significantly extends lifetime and reduces mold formation, while other commodities such as lettuce are more sensitive to plasma-induced oxidation and require further optimization.
Technical specifications
Core technology:
- Plasma (ionized gas) generated from air using electricity only
- Active agents include reactive oxygen and nitrogen species (RONS)
- Pathogen-agnostic antimicrobial action demonstrated against 10 different pathogens
Delivery methods under evaluation:
- Gas phase treatment via batch processing in a treatment chamber
- Spraying produce with plasma-treated water
Assessment parameters:
- Measurement of nitrite and nitrate deposits (long-lived RONS) to monitor treatment residues
- Sensory testing for appearance and texture
- Optimization of RONS concentration and treatment time for sponsor-relevant produce
Technology readiness level
The technology has undergone extensive laboratory validation demonstrating bactericidal and virucidal efficacy on food samples. Substrate studies have been completed on lettuce, spinach, strawberries, and other commodities, with strawberries showing particularly promising results for shelf-life enhancement and mold reduction. Future validation efforts will focus on optimizing RONS delivery parameters and comparing two application approaches for produce of interest to potential sponsors. The technology is positioned for sponsored research collaboration to tailor the treatment parameters for specific commercial applications.
About University of Minnesota
The University of Minnesota is a flagship, comprehensive public research university spanning multiple campuses, with a large research enterprise and clinical integration. Industry engages through co-located labs on the Twin Cities campuses, access to an academic health system for clinical translation, and pilot and field-testing facilities that speed scale-up. A statewide extension network and outreach centers provide real-world sites and data partnerships across Minnesota, while proximity to a dense medtech and Fortune 500 corridor enables frequent collaboration. Research is supported by competitive federal funding, including NIH, NSF, DOE, USDA, and DoD. A dedicated technology transfer office manages IP, licensing, sponsored research agreements, and startup incubation to speed commercialization.
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