Silvia Tappi

Plasma-Activated Water Dipping of Fresh-Cut Eruca sativa: An Extended Investigation of the Glucosinolate-Myrosinase System and Cellular Responses

Plasma-Activated Water (PAW) is an emerging non-thermal technology with potential applications in fresh-cut vegetable preservation. The present study investigated the effect of PAW dipping on the glucosinolate-myrosinase system of rocket salad (Eruca sativa) and on selected cellu...