This invention discloses a method for extending the storage time of peaches, a composite
plasma-activated water
system, and a preservation
system, belonging to the field of post-harvest preservation of
fruits and vegetables. The method uses a
quaternary gas mixture of
argon,
oxygen,
carbon dioxide, and
helium to prepare
plasma-activated water through
discharge. A specific ratio of tea polyphenols and
chitosan is then added to obtain composite
plasma-activated water. Combined with gentle pre-cooling, light-protected
ultrasonic atomization spraying, and
modified atmosphere buffering, this achieves a synergistic effect of
antibacterial activity,
water retention,
antioxidant properties, and
flavor preservation. This method can reduce the
total bacterial count, rot rate, and
weight loss rate of peaches during storage, maintain fruit firmness, enhance the activity of endogenous
antioxidant enzymes, reduce
malondialdehyde accumulation, and effectively retain
soluble solids and titratable acids, among other
flavor compounds. The process of this invention is green and mild, with no chemical residues, and can
delay flesh softening and peel
browning, thus extending the storage time and
shelf life of peaches.