Plasma-activated water enhances the efficacy of chlorite treatments against browning and fungal growth in aromatic coconut mesocarp.

Aromatic coconuts are commonly trimmed to enhance their appearance and market value. However, the trimming process often induces enzymatic browning and fungal contamination of the mesocarp surface. This study investigated the effect of plasma-activated water (PAW) combined with sodium chlorite (SC), and acidified sodium chlorite (ASC) in preventing browning and fungal growth in aromatic coconut mesocarp. Coconut mesocarps (4.0 × 4.5 cm) were dipped for 5 min in PAW, followed by SC or ASC for 5 min. Filtered water (FW) and 3% sodium metabisulfite (SMS) served as controls. All samples were stored at 4°C for 9 days. The results indicated that PAW followed by SC and PAW followed by ASC effectively inhibited browning. Notably, PAW followed by ASC significantly reduced fungal growth, whereas PAW followed by SC did not. These findings suggest that PAW followed by ASC has potential for controlling browning and fungal contamination in coconut mesocarp. However, further studies are needed to validate and optimize the treatment conditions in commercial applications.