Aqueous ozone controls decay and maintains quality attributes of strawberry ( Fragaria  ×  ananassa Duch.).

Autor: Nayak SL; 1Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India., Sethi S; 1Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India., Sharma RR; 1Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India., Sharma RM; 2Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India., Singh S; 3Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India., Singh D; 4Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2020 Jan; Vol. 57 (1), pp. 319-326. Date of Electronic Publication: 2019 Aug 31.
DOI: 10.1007/s13197-019-04063-3
Abstrakt: Investigations were made on the changes in physical and biochemical attributes, fruit decay and storage life of 'Winter Dawn' strawberry fruits in response to aqueous ozone dip treatment for different exposure times. Fruits were subjected to 0.1 ppm aqueous ozone for different time intervals (1-4 min). The treated strawberries were air dried and stored under ambient (25 ± 2 °C and 45-50% RH) and low temperature (2 ± 1 °C and 90% RH) conditions. Results revealed that treatment of strawberry fruits with aqueous ozone @ 0.1 ppm for 2 min resulted in 21% lower weight loss, 16% higher firmness and 15% lesser change in fruit colour during 2 days in ambient storage. Under low temperature storage, 2 min ozone treated fruits exhibited ~ 21% lower PLW, 19% higher firmness and 46% lesser colour change as compared to control fruits during 14 days of storage. Fruit decay reduced significantly under both low and cold storage conditions. Thus, it can be concluded that application of aqueous ozone for 2 min was able to retain the strawberry fruit quality and extend its storage life till 14 days under low temperature storage and 2 days under ambient storage conditions.
Competing Interests: Conflict of interestNo potential conflict of interest was reported by the authors.
(© Association of Food Scientists & Technologists (India) 2019.)
Databáze: MEDLINE
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