Paper Title
EFFECT OF COLD PLASMA ON FRUITS AND VEGETABLES: A CONCISE REVIEW

Abstract
Cold Plasma Technology is proved to be novel non-thermal technology for food preservation thereby inactivating the micro-organisms. Cold or non-thermal Plasma (NTP) is a high-energy state of a gas. When high voltage current passing through the gas molecule, it will energized with moderate temperature and electron energized with higher temperature.This preservative technique use electricity and a carrier gas. The sanitizing effect of cold plasma ionizing process is due to UV light and reactive chemical products. Still development is under process for cold plasma at atmospheric pressure and at low pressure. This method is effective against pathogen such as Salmonella, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. Treatment times varies from 120 sec to as few as 3 sec, it also depends on type of food, storage and processing condition of food. Keywords - Cold Plasma Technology, Non Thermal Technology, Microorganism, Gas Molecule, UV Light