A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon

Abstract

Ozonated water and peracetic acid were tested as sanitizers to enhance the storability of fresh-cut melon cubes. Sanitizers were also combined with suitable packaging materials (polypropylene and polylactic acid based plastic films). Fresh-cut melon cubes were stored at 4°C for up to 7 days. Ozonated water and peracetic acid treatments were given by dipping cubes into 0.8 ppm O 3 and 100 ppm Tsunami 100™ solutions, respectively, for 3 min. Both sanitizers exhibited efficiency in reducing the total microbial counts on melon cubes (< 2 log CFU g −1 ). Respiratory activity and ethylene production were both affected by the interaction between the sanitizer and the packaging used. Carbon dioxide and oxygen reached 9.89 kPa and 12.20 kPa partial pressures, respectively, using peracetic acid treatment in combination with polypropylene film packaging, consequently developing off-odors starting from day 3. Strong color changes were noted in cubes stored in polylactic acid packaging after 7 days of storage, affecting the sensory quality of the melon cubes. Sensory evaluation (overall visual quality) indicated loss in flavor in the polypropylene packaging. The overall visual quality started to decline on 3rd day because of the development of translucency.Overall, the use of ozone in combination with polypropylene packaging provided the best solution to maintain the quality of melon cubes for up to 5 days of storage at 4°C.

Postharvest gaseous ozone treatment enhances quality parameters and delays softening in cantaloupe melon during storage at 6 °C

“…The L* and a* values also reflected no differences between the two conditions (data not shown). A uniform trend was also observed after 10 μL L −1 gaseous O 3 treatment of tomato fruits by Rodoni et al, 21 whereas Botondi et al 22 found that washing melon cubes with ozonised water induced a gradual decrease in colour (parameters L* and C*) during storage.…”

“…To date, there are very few bibliographical works dealing with melons that have been cut and washed with ozonised water, while there is only one by Selma et al . on whole and cut melons in which samples were exposed to 5000, 10 000 and 20 000 ppm O 3 at 11 °C and 90–95% RH for 30 min, followed by storage at 5 °C for up to 7 days.…”

“…In general, nutritional and quality parameters of vegetables (such as respiration rate, ethylene emission, weight loss, colour, glucose, fructose and sucrose contents and organic acid and vitamin C contents) were maintained or increased following O 3 exposure. 20,21 To date, there are very few bibliographical works dealing with melons that have been cut and washed with ozonised water, 22,23 while there is only one by Selma et al 24 on whole and cut melons in which samples were exposed to 5000, 10 000 and 20 000 ppm O 3 at 11 ∘ C and 90-95% RH for 30 min, followed by storage at 5 ∘ C for up to 7 days. In this trial, O 3 treatment greatly reduced initial counts of all microbial groups tested and no impact of O 3 treatment on visual quality, aroma, firmness and soluble solids content after treatment and storage was observed.…”

An Analysis of the Published Literature on the Effects of Edible Coatings Formed by Polysaccharides and Essential Oils on Postharvest Microbial Control and Overall Quality of Fruit

“…Other postharvest techniques, such as microwave, heating, ozonation, and controlled/modified atmosphere packaging, have been proposed as alternatives to replace the treatment of fruit with chemical fungicides. However, their negative impacts on fruit quality characteristics are considered drawbacks for a practical use (Aloui et al, 2014;Botondi, Moscetti, & Massantini, 2016;Castellanos, Mendoza, Gavara, & Herrera, 2017;Rodriguez & Zoffoli, 2016).…”

Combined Effect of UV-C and Ozone on Bioactive Compounds and Microbiological Quality of Fresh-Cut Rocket Leaves

“…The antimicrobial action of ozone can be due to the oxidation of the cellular vital components which causes the inhibition of the microbial development or indirectly through the defense mechanisms as a response of the plants [21]. Several studies have been carried out on the antimicrobial capacity of ozone and its effects on the quality of different products such as papaya [18], lettuce and spinach [20], fresh-cut melon [22] and fresh-cut apple [23]. In addition, other study has shown that gaseous ozone can have a positive effect on changes in the content of antioxidant components, e.g., flavonoids and other phenolic compounds [24,25].…”