Effect of ozone treatment on physicochemical parameters and ethylene biosynthesis inhibition in Guichang Kiwifruit

Abstract

To determine whether ozone can regulate fruit ripening and delay fruit aging, Kiwifruit (Actinidia deliciosa 'Guichang') was fumigated with different ozone concentrations (100 μL/L, 200 μL/L, 300 μL/L) for 3 h, stored at 1 °C and 85 ± 5% RH for three months, and then matured at 20 °C and 85% RH for 12 days. Compared with controls, the optimal concentration of ozone delayed kiwifruit ripening during cold storage by delaying the respiratory burst that precedes fruit decay. Consequently, fruit firmness, nutrient content, and enzyme activity remained stable; the expression of AdACS1 and AdACO1 as well as the activity of ACC synthetase (ACS) and ACC oxidase (ACO) was downregulated, whereby ACC and MACC were accumulated. In addition, ozone-treated fruit showed significantly reduced infection with grey mold. The effect of ozone on kiwifruit at 200 μL/L was the best suited for delaying fruit senescence, maintaining high quality during storage and fruit ripening compared with other fruits. Overall, our study indicated that ozone may play a major residual role in the physiological process of fruit ripening; furthermore, ozone can affect ethylene biosynthesis and fruit changes associated with endogenous ethylene production.

Effects of ozone treatment on storage quality and antioxidant capacity of fresh-cut water fennel [Oenanthe javanica]

“…However, some factors limit the use of non-thermal processing technologies in the industry, such as high investment costs and consumer concerns about food safety and so on (Rocha et al, 2022). Ozone treatment as a non-thermal technology is less costly and does not leave any residue on the products (Cao et al, 2022). Moreover, Ozone can act on many saturated and unsaturated organic matter, and effectively reduce the content of ethylene, ethanol and acetaldehyde in ripe fruits and vegetables (Xu et al, 2019).…”

“…It has been reported that ozone can significantly reduce the number of escherichia coli, yeast and mold on the surface of toona sinensis and maintain the storage quality (Lin et al, 2019). Ozone treatment is an effective method for post-harvest treatment of fruits and vegetables, which has achieved good preservation effect in fruits and vegetables such as kiwifruit (Cao et al, 2022), cantaloupe (Chen et al, 2020), button mushrooms (Wang et al, 2021b), toona sinensis (Lin et al, 2019), winter jujube (Zhang et al, 2022), etc. However, there are few reports on gaseous ozone treatment of fresh-cut water fennel.…”

Toxigenic potential analysis and fumigation treatment of three Fusarium spp. strains isolated from Fusarium head blight of wheat

“…While, limited by the feasibility of use, and different fungal responses, these two methods are not effective in grain storage (Santis et al, 2021;Mannaa & Kim, 2017). In recent years, numerous studies have shown that chlorine dioxide (ClO 2 ) and ozone (O 3 ), two strong oxidizing gases, can be used in gaseous or aqueous form to sanitize food and for food storage (Cao et al, 2018;Cao et al, 2022;Horvitz & Cantalejo, 2014;Lee et al, 2019;Park et al, 2021;Sun et al, 2017;Venta et al, 2010;Zhang et al, 2019). ClO 2 is a rapid and effective fungicide, which is active against bacteria, yeasts, and molds, and it is legally permitted in China to be used for fruit and vegetables sanitization in water (Li, 2010;Yang et al, 2015).…”