Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

Autor:	Cengiz Caner, Mehmet Burak Büyükcan, Mehmet Seckin Aday, Riza Temizkan
Rok vydání:	2014
Předmět:	chemistry.chemical_compound Environmental Engineering Ozone Aqueous solution chemistry Soluble solids Environmental chemistry Environmental Chemistry Shelf life High ozone
Zdroj:	Ozone: Science & Engineering. 36:43-56
ISSN:	1547-6545 0191-9512
DOI:	10.1080/01919512.2013.833851
Popis:	Efficiency of three aqueous ozone concentrations (0.075 ppm, 0.15 ppm, 0.25 ppm) and two exposure times (2 and 5 min) were investigated for maintaining strawberry quality. Exposure to 0.075 ppm and 0.15 ppm ozone delayed the changes in pH, total soluble solids, firmness and electrical conductivity. All ozone treatments prevented mold growth during storage. However, the 0.25 ppm ozone treatment caused loss of strawberry quality due to high ozone concentration. The results have shown that; low (0.075 ppm) and middle (0.15 ppm) ozone concentrations can be applied to extend the shelf-life of strawberries by at least 3 weeks under refrigerated conditions.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d30a9fc548087fe838b5e8650b2d1dd8 https://doi.org/10.1080/01919512.2013.833851 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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