Development of Intelligent Packaging for Quality Monitoring of Plasma‐Activated Water‐Treated Fresh‐Cut Fruit

ABSTRACT Fresh‐cut Laiyang pears are gradually becoming popular although the risks of microbial contamination and quality deterioration can not be ignored. Therefore, effective methods being able to extend shelf life and provide real‐time indication for quality of fresh‐cut Laiyang pears are urgently needed. In this study, plasma‐activated water (PAW) was applied to preserve fresh‐cut Laiyang pears. In addition, a pH sensitive intelligent packaging was developed, along with the determination of its physico‐chemical properties and practical effects on quality monitoring of fresh‐cut Laiyang pears. The results showed PAW exhibited a good preservation effect on fresh‐cut Laiyang pears, which can better retain the colour, nutrient contents, active substance and aroma components with the inhibition of browning‐related enzymes in fresh‐cut Laiyang pears. The prepared intelligent packaging can change its colour in response to changes of pH values, and colours of intelligent packaging shifted from blue‐green to light green, light yellow and darker when applied in quality monitoring of fresh‐cut Laiyang pears during 5‐day storage. The colour changes and chromatic aberration (ΔE*) of intelligent packaging were correlated with the quality changes of fresh‐cut Laiyang pears, which indicated that quality of fresh‐cut Laiyang pears can be reflected by observing colour and ΔE* values of intelligent packaging. Furthermore, the components in intelligent packaging can interact tightly and form a compact three‐dimensional structure, making intelligent packaging with better values of hardness, elasticity, thermal stability and storage stability. In conclusion, PAW was a promising preservation method and the quality of fresh‐cut Laiyang pears can be monitored by colour changes of prepared intelligent packaging.