Effect of Different Concentrations of Ozone on in Vitro Plant Pathogens Development, Tomato Yield and Quality, Photosynthetic Activity and Enzymatic Activities

Guo, Zhenghong; Wang, Zuoming; Li, Yingdong; Wang, Quanxi

doi:10.1080/01919512.2019.1591268

Cited by 19 publications

(8 citation statements)

References 36 publications

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“…An additional positive effect of ozonisation is the inactivation of pathogenic bacteria, such as Escherichia coli, Enterococcus and Staphylococcus strains (Heß & Gallert, 2015) which raise crop protection and prevents infection with plant pathogens, It is also used to disinfect irrigation water and as an alternative to pesticides (Guo et al, 2019;Landa Fernández et al, 2019).…”

Section: Comparative Analysismentioning

confidence: 99%

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Influence of ozonised irrigation water on the morphological, bacteriological and sensory characteristics of ‘Saint-Pierre’ tomatoes grown in Algeria

Benali

Ramdani

2021

AAS

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This article focuses on the study of the influence of ozonised water irrigation on the morphological, bacteriological and sensory characteristics of ‘Saint-Pierre’ tomatoes grown in Algeria. The results were compared with those irrigated with non-ozonised tap water called control of the same varietal type and grown under the same conditions. The work was carried out on seedlings of tomatoes grown and irrigated with ozonised water at different ozonisation times: 10- seconds, 20- seconds and 30-seconds, corresponding to lot I (tomato at 10-s), lot II (tomato at 20-s) and lot III (tomato at 30-s), respectively. Irrigation with ozonised water does not cause defects in shape, skin or colour of the fruits. They are, distinguished by a round shape, very red in colour, consistent and slightly acidic in taste. With good microbiological stability in accordance with the standard and good organoleptic quality except for the taste character of tomatoes at 30-seconds where a majority of evaluators estimated that ‘they were bland and no big difference for the other criteria analysed. In general, our results showed that the ozonisation of irrigation water improves the growth, development, vigour and yield of tomato plants without altering the marketability of the fruits. This process encourages the use of ozonised water in agriculture since it has a high added value from an environmental and economic point of view and it can be generalized to other crops.

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Section: Comparative Analysismentioning

confidence: 99%

“…Ozone has been applied for irrigation water disinfection and to control nematodes that reduce crop yield of tomato (Guo et al, 2019;Landa Fernández et al, 2019). It is also used to residual pesticides decomposition following the overuse of chemicals in agricultural fields (Mitsugi et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Influence of ozonised irrigation water on the morphological, bacteriological and sensory characteristics of ‘Saint-Pierre’ tomatoes grown in Algeria

Benali

Ramdani

2021

AAS

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“…It was lower than the control value. So, it can be suggested that the best way to prevent pathogen (R. solanacearum) was to treat ozone water in tomatoes at 0.8 mg/ L-moreover, the number of bacteria, declining with the rising concentration of ozone water [72].…”

Section: Ozone Effect On Pesticide Contentmentioning

confidence: 99%

Ozonation Technique Effect on Horticultural Products Quality: A Review

Indiarto¹

2020

IJETER

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Fruit and vegetables are horticultural products wealthy in water-soluble vitamins and other essential nutrients for human requirements. These products have, however, been shown to contribute to the transmission of various diseases caused by microbial contamination. Ozone is a strong, effective, and safe oxidizing and disinfectant in the handling of horticultural products. The use of ozone can eliminate the contamination of pesticides, bacteria, and heavy metals that stick to the surface of fruit and vegetables to be safe for human consumption. It can also maintain the products' shelf life and quality as the nutritional content is secured and not easily damaged. Due to evaporation, ozone compounds will automatically disappear. If exposed to the sun, ozone will also decompose back into oxygen molecules so that residues are not lost. This brief review discusses the effects of ozone on quality, the ability to reduce microbes, antioxidant activity, pesticides, and the sensory assessment of horticultural products.

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“…In agriculture, ozone has been used for crop protection against pests that cause bacterial plant wilt and reduce yields, thus causing significant economic losses, it has also been used for foliar treatment, for the decomposition of pesticide residues in soils and to improve the microbiological quality of irrigation water (Díaz-López et al, 2021;Guo et al, 2019;Landa Fernández et al, 2019;Mitsugi et al, 2017). Indeed, ozone (O 3 ) is an unstable triatomic allotrope of oxygen, its half-life in water at room temperature is about 20 minutes, it is characterized by a high oxidation potential (2.07 volts) higher than that of chlorine (1.36 volts) (Holah et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Cultivation of irrigated tomatoes with ozonised water under a Mediterranean climate in Algeria

Benali¹,

Ramdani²,

Tilmatine³

et al. 2023

Acta Agric. Slov.

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This study presents the results of an experimental work carried out on tomato seedlings of the same varietal type, grown under a Mediterranean climate and irrigated with ozonised water at different ozonisation durations that vary from zero to 30 seconds. In order to assess the impact of aqueous ozone on the agronomic performances and the physicochemical characteristics of fruits. The tomatoes responded differently between themselves and the control batch. The results obtained showed precocity of germination, an increase in growth, development, and vigour in the experimental plants compared to the controls. The yield is proportional to the increase in the ozonisation time of irrigation water. During the reproductive phase of the plants, no negative effects were observed. The physicochemical characteristics of fruits could be evaluated; they are distinguished from higher sugar contents in the experimental tomatoes compared to controls, no great difference for the other criteria analysed, the latter were generally in accordance with the standardized values of the literature as well as with the applicable national regulations. Ozonisation of irrigation water is an effective and promising alternative method, which improves germination time and increases fruit yield without negatively affecting their marketability.

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Effect of Different Concentrations of Ozone on in Vitro Plant Pathogens Development, Tomato Yield and Quality, Photosynthetic Activity and Enzymatic Activities

Cited by 19 publications

References 36 publications

Influence of ozonised irrigation water on the morphological, bacteriological and sensory characteristics of ‘Saint-Pierre’ tomatoes grown in Algeria

Influence of ozonised irrigation water on the morphological, bacteriological and sensory characteristics of ‘Saint-Pierre’ tomatoes grown in Algeria

Ozonation Technique Effect on Horticultural Products Quality: A Review

Cultivation of irrigated tomatoes with ozonised water under a Mediterranean climate in Algeria

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