Aqueous ozone controls decay and maintains quality attributes of strawberry (Fragaria × ananassa Duch.)
- 53 Downloads
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.
KeywordsStrawberry Ozone Storage life Decay Anthocyanins Quality
Compliance with ethical standards
Conflict of interest
No potential conflict of interest was reported by the authors.
- Anonymous (2001) US Food and Drug Administration. Substances generally recognized as safe. Proposed Rule Fed Reg 62:18937–18964Google Scholar
- Concha-Meyer A, Eifert JD, Williams RC, Marcy JE, Welbaum GE (2015) Shelf life determination of fresh blueberries (Vaccinium corymbosum) stored under controlled atmosphere and ozone. Int J Food Sci Nutr 164143:1–9Google Scholar
- Minas IS, Tanou G, Krokida A, Karagiannis E, Belghazi M, Vasilakakis M, Papadopoulou KK, Molassiotis A (2018) Ozone-induced inhibition of kiwifruit ripening is amplified by 1-methylcyclopropene and reversed by exogenous ethylene. BMC Plant Biol 358:2–9Google Scholar
- Murray K, Moyer P, Wu F, Goyette JB, Warriner K (2018) Inactivation of Listeria monocytogenes on and within apples destined for caramel apple production by using sequential forced air ozone gas followed by a continuous advanced oxidative process treatment. J Food Prot 81:357–364CrossRefGoogle Scholar
- Pandiselvam R, Subhashini S, Priya EP, Kothakota A, Ramesh SV, Shahir S (2018) Ozone based food preservation: a promising green technology for enhanced food safety. Ozone Sci Eng 1547:1–18Google Scholar
- Ranganna S (2007) Handbook of analysis and quality control for fruits and vegetable products, 3rd edn. Tata McGraw-Hill Publishing Co., New DelhiGoogle Scholar
- Tzortzakis N, Chrysargyris A (2016) Postharvest ozone application for the preservation of fruits and vegetables. Food Rev Int 18(23):51Google Scholar