Ozone Application for Postharvest Disinfection of Tomatoes

Autor:	Mayra Bataller Venta, Irán Fernández Torres, Sandra Santa Cruz Broche, Mario García Pérez, Eliet Véliz Lorenzo, Yalexmi Ramos Rodriguez, Silvia Menéndez Cepero
Rok vydání:	2010
Předmět:	Environmental Engineering Ozone biology Chemistry Food spoilage biology.organism_classification Shelf life Lycopersicon Horticulture chemistry.chemical_compound Fruits and vegetables Botany Postharvest Environmental Chemistry Relative humidity Cultivar
Zdroj:	Ozone: Science & Engineering. 32:361-371
ISSN:	1547-6545 0191-9512
DOI:	10.1080/01919512.2010.508100
Popis:	Ozone is an effective alternative for the postharvest treatment of fruits and vegetables. The purpose of this study was to evaluate the ozone application in gaseous or aqueous phases for postharvest disinfection of tomatoes (Lycopersicon esculentum Mill) cultivar FA-180. Fruits harvested at the breaker stage were exposed to ozone concentrations of 25 and 45 mg m−3 for 2 h per day during 16 days, at non-controlled temperature and relative humidity. Exposure to ozone during storage extends the shelf-life of tomatoes, besides preserving its sensory attributes. Mature tomatoes, inoculated with Escherichia coli ATCC 25922, were washed with ozonated water containing 0.5 to 1.0 mg L−1 during 15 to 30 min. To achieve an adequate disinfection, 1 mg L−1 and 15 min are recommended. The disinfection with ozonated water was effective.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f0e10b1f6986c2384f6d2c292a0bc904 https://doi.org/10.1080/01919512.2010.508100 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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