The effects of cold plasma (CP) treatment on the inactivation of yam peroxidase and characteristics of yam slices

This study investigated the effects of cold plasma (CP) treatment on the inactivation of yam peroxidase (POD) and its impact on the structure and quality characteristics of yam slices. Under the CP condition of 500 W, 3 mm, 5 mm and 7 mm yam slices showed the lowest POD activity at 90 s, 120 s and 180 s, respectively. Further, the mechanism of POD inactivation was explored by observing the conformation and morphology changes of horseradish peroxidase (HRP) after CP treatment. Microscopic images and scanning electron microscopy showed that the yam surface was etched after CP treatment, which was conducive for water evaporation. Finally, CP effectively retained quality properties and antioxidant activity of yam. In conclusion, CP is an excellent non-thermal processing method which can achieve the balance between enzyme deactivation and preservation of physicochemical properties of yam slices.