Cold Plasma‐Activated Mist for Microbial Inactivation and Quality Retention in Lettuce

ABSTRACT This study investigated plasma‐activated mist (PAM) for inactivating foodborne pathogens and preserving fresh lettuce quality compared to conventional mist. PAM showed superior efficacy against Escherichia coli O157:H7 and Salmonella spp. (1.71 and 1.84 log CFU/g) in lettuce. This enhanced antimicrobial effect is attributed to high concentrations of reactive species which create an acidic, high‐ORP environment. PAM modulated the enzymatic responses of lettuce by increasing antioxidant enzymes (SOD and CAT by 23% and 27%) and decreasing polyphenol oxidase activity (57.7%). PAM‐treated lettuce had improved quality retention, including reduced respiration rate (8.88–5.33 mg CO₂/kg·h), weight loss (17.3%–11.3%), and enhanced firmness (0.25–0.32 N). This study highlights PAM as an effective and eco‐friendly approach for postharvet preservation.