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 … Show more
“…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).…”
Section: Introductionmentioning
confidence: 99%
“…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.…”
Water fennel is vulnerable to a loss in quality during storage. To improve postharvest quality, fresh-cut water fennel was treated with 37.04 mg m -3 ozone for 15 minutes every 5 days, and then stored at 5 °C for 20 days, and the related quality and antioxidant capacity indexes were determined. The results showed that compared with the control group, the ozone-treated water fennel had better sensory quality, color (L*, a*, ΔE, Chroma ) and firmness after 20 days of storage, and the weight loss decreased by 47%, malondialdehyde content decreased by 41%, soluble solids content decreased by 20%.The ozone treatment also effectively inhibited the increase of respiratory rate and phenolic substances during storage of fresh-cut water fennel. Meanwhile, ozone treatment maintained the content of ascorbic acid, inhibited the activity of polyphenol oxidase and induced an increase of peroxidase, catalase, ascorbate peroxidase and superoxide dismutase, but reduced the content of reduced glutathione. Water fennel after ozone treatment maintained the appearance, texture characteristics and high commercial value during storage. Therefore, ozone treatment may be used as an effective preservation technology for postharvest storage and circulation of water fennel.
“…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).…”
Section: Introductionmentioning
confidence: 99%
“…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.…”
Water fennel is vulnerable to a loss in quality during storage. To improve postharvest quality, fresh-cut water fennel was treated with 37.04 mg m -3 ozone for 15 minutes every 5 days, and then stored at 5 °C for 20 days, and the related quality and antioxidant capacity indexes were determined. The results showed that compared with the control group, the ozone-treated water fennel had better sensory quality, color (L*, a*, ΔE, Chroma ) and firmness after 20 days of storage, and the weight loss decreased by 47%, malondialdehyde content decreased by 41%, soluble solids content decreased by 20%.The ozone treatment also effectively inhibited the increase of respiratory rate and phenolic substances during storage of fresh-cut water fennel. Meanwhile, ozone treatment maintained the content of ascorbic acid, inhibited the activity of polyphenol oxidase and induced an increase of peroxidase, catalase, ascorbate peroxidase and superoxide dismutase, but reduced the content of reduced glutathione. Water fennel after ozone treatment maintained the appearance, texture characteristics and high commercial value during storage. Therefore, ozone treatment may be used as an effective preservation technology for postharvest storage and circulation of water fennel.
“…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).…”
Fusarium Head Blight (FHB) of wheat and small grain cereals caused by Fusarium graminearum and other Fusarium species is an economically cereal disease worldwide. Fusarium infections results in reduced yields and mycotoxin contamination of the grain, and the research on the toxin production and growth control of Fusarium is the key to prevent and control of mycotoxin contamination in wheat. In this study, the molecular identification of toxigenic potential and gas fumigation control of typical Fusarium strains isolated from FHB-infected wheat were studied. The results showed that the consequences of molecular identification of toxigenic potential were consistent with the actual production of toxins, which can be used for rapid identification of fungal toxicity. And the effects of the gas fumigants were different. Chlorine dioxide could kill Fusarium spores and mycelium in a short time (0.5 h) at relatively low concentration (300 ppm), while ozone could only kill Fusarium spores and had no obvious inhibitory effect on the growth of mycelium, even at a concentration of 1400 ppm. Taken together, gaseous ClO 2 could significantly inhibit the growth of Fusarium, and it's an ideal fumigant used to control this fungal contamination during the postharvest storage of grain.
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