Application of Fluorescence Spectroscopy in the Freshness Control of Lettuce Leaf after Irradiation of Cold Atmospheric Pressure Plasma

Cold plasma is used as a novel and useful technique for sanitizing and antimicrobial applications. Although irradiation of plasma on fruits and vegetables can create desired properties, its long-time irradiation may decrease their life. The aim of this study is to evaluate the optimal irradiation time of cold argon plasma for maintaining freshness and safety of lettuce. Fluorescence spectroscopy is used to do so. Lettuce leaves have been induced using ultraviolet LED and their fluorescence spectra have been investigated before and after irradiation of plasma with various durations.