Plasma-activated water: A novel approach to modulating main pectin, hemicellulose and cellulose metabolism in goji berry cell walls

This study investigates the effects of Plasma-activated water (PAW) treatment on cell wall polysaccharide metabolism in goji berries during storage. The results indicate that PAW treatment modulates plant hormone levels and reduces the activity of cell wall-degrading enzymes, thereby slowing water loss and the softening process of the fruits. In the PAW-treated group, indoleacetic acid (IAA) and abscisic acid (ABA) levels were significantly lower than those of the control group in the later storage stages, while Gibberellin A 3 (GA 3 ) levels remained higher, suggesting a positive impact on hormone homeostasis. Additionally, PAW treatment effectively inhibited the decline in the molecular weight of water-soluble pectin (WSP) and sodium carbonate-soluble pectin (SCSP), as well as the increase in Polygalacturonase (PG) and β-glucuronidase (β-Glu) activity. Overall, PAW treatment played a beneficial role in delaying cell wall degradation and softening, maintaining structural stability, and thereby enhancing the storage quality and shelf life of goji berries.