Cold plasma pretreatment improves drying characteristics and physicochemical properties of white radish ( Raphanus sativus L.) through altering microstructure

作者：Fan Yang, Jing-Shou Zhang, Samuel Ariyo Okaiyeto, A. S Mujumdar, Fengkui Xiong, Can Hu, Xufeng Wang, An-An Zhang, You-Sheng Shi, Hong-Wei Xiao · 发表于：Drying Technology · 年份：2026 · DOI：10.1080/07373937.2026.2628100 · 被引用次数：6 · 研究领域：Food Drying and Modeling、Microencapsulation and Drying Processes、Seed Germination and Physiology

Cold plasma (CP), as an innovative non-thermal processing technology, enhances water migration by modifying the properties of materials, thereby improving both drying efficiency and product quality. This study investigated the effects of CP pretreatment on the drying characteristics, quality attributes, microstructure, and ultrastructure of white radish. The results demonstrated that CP pretreatment significantly accelerates the drying process. Through inducing changes in surface morphology and disrupting the plasma membrane, CP treatment softened the radish tissue and markedly shortened the drying time - specifically, by 25.71% compared to untreated samples. Moreover, CP pretreatment improved the retention of phenolic compounds, ascorbic acid, and antioxidant activity relative to the control group. The rehydration capacity of dried radish was also enhanced, attributable to favorable microstructural alterations. Microstructural and ultrastructural analyses further elucidated the mechanisms underlying facilitated moisture transport and quality improvement conferred by CP. This research establishes CP pretreatment as an effective strategy for enhancing drying performance and preserving quality in white radish as well as potentially other agricultural products.