Investigating Plasma-Activated Water (PAW) on in Almonds and the Study of Its Effect on the GPI Receptor of the Fungus.

Plasma-activated water (PAW) represents an innovative application of non-thermal plasma technology that can potentially enhance water treatment processes. A recent study investigated the efficacy of plasma-activated water in inhibiting in almonds. The Study demonstrated that the duration of plasma-activated water treatment most significantly diminished fungal presence, followed by water flow rate and the argon-to-combined gas ratio.