Effect of Plasma-Activated Water (PAW) in Combination with Sodium Chlorite for Preventing Browning and Fungal Growth in Trimmed Aromatic Coconut

Trimmed aromatic coconut (Cocos nucifera L.) is highly susceptible to enzymatic browning and fungal contamination during postharvest storage. This study investigated the effectiveness of plasma-activated water (PAW) combined with 200 ppm sodium chlorite (SC) in reducing browning and fungal growth in trimmed aromatic coconut. Coconut mesocarps, sized 4 × 4.5 cm, were dipped for 5 minutes in the following solutions: PAW, SC, and plasma-activated sodium chlorite solution (PAS-SC). Filtered water (FW) and 3% sodium metabisulfite (SMS) served as controls. All samples were stored at 4°C for 9 days. The results showed that PAW was not effective in preventing browning, but it was able to inhibit fungal growth. In contrast, SC effectively reduced browning but did not inhibit fungal growth. PAS-SC treatment significantly reduced both browning and fungal growth of trimmed aromatic coconut. These results suggested that PAS-SC had the potential to control browning and fungal contamination of trimmed aromatic coconut. However, further research is needed to optimize the combination of PAW and SC.