Effects of Ozonated Water on Storage Life and Postharvest Quality of Iranian Table Grape (cv. Bidaneh Qermez)

Geransayeh, Mahsa; Mostofi, Younes; Abdossi, Vahid; Nejatian, Mohammad

doi:10.5539/jas.v4n2p31

Cited by 7 publications

(6 citation statements)

References 19 publications

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“…It might be because of lower water loss, the slower rate of respiration and ethylene evolution as a consequence, the conversion of sucrose into glucose and fructose might have been delayed. Our results are in agreement with Cayuela et al 2010 [8] and Geransayeh et al 2012 [15] who reported increase in TSS in ozone treatment throughout storage. On the contrary, in the majority of available literatures, it is reported that significant differences in total soluble solids content between ozonated and untreated samples was not noticed.…”

Section: Total Soluble Solids (°Brix)supporting

confidence: 93%

“…The positive effect of treatments might be assigned to decrease in rate of respiration and other physiological activity as a result of inactivation of enzymes by oxidation. Our findings are in corollary with authors like Geransayeh et al (2012) [15] and Artes-Hernandez et al (2003) [5] who reported ozone treatment decreased the weight loss of grapes samples noticeably. Glowacz et al (2015b) observed similar results in red bell peppers, but without any significant effect on weight loss, texture, and fruit colour.…”

Section: Physiological Loss In Weight (Plw)supporting

confidence: 92%

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Effect of ozone and sulphur dioxide as postharvest treatment to control Rhizopus rot and quality maintenance of table grape (Vitis vinifera L.)

Rahimi¹,

Jhalegar²,

Meti³

et al. 2020

Int. J. Chem. Stud.

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Table grape is one of the most important fruits which is subjected to fungal decay during post-harvest handling, transit and storage. An investigation was made to evaluate ozone (O3) fumigation at the concentration of 7274.4µL L -1 , 5455.8µL L -1 and 3637.2µL L -1 and sodium metabisulfite (SMB) as Indian grape guard, African grape guard and SMB powder pouches (0.5g/500g fruit) against Rhizopus rot and their effect on quality of table grapes under ambient storage (33±2°C, RH-37±5%, 12 d). The results revealed, ozone at the concentration of 7274.4µL L -1 and 5455.8µL L -1 O3 recorded significantly least disease severity (0.78; 0.94) and higher retention of berry firmness (82.51; 81.07 N), titratable acidity (0.99; 0.98 %) and least PLW (13.24; 13.58 %), TSS (19.41; 19.57 o B) and TSS/Acid Ratio (19.88; 19.88) compared to SMB and inoculated control treatments. In addition, SMB treatments and inoculated control showed high decay by Rhizopus rot on 5 th day of storage, therefore they were not evaluated after 5 th day till end of storage (12 th day). From the above results, we conclude that, ozone is a good alternative to sulfur dioxide treatments in conventional grape production and it could be a suitable technology to use with grapes marketed under ambient chain, where sodium metabisulfite and grape guard release, excess SO2 in ambient condition, moreover it could be also an acceptable technology to use with grapes marketed under "organic" classification, where the use of SO2 is prohibite.

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Section: Total Soluble Solids (°Brix)supporting

confidence: 93%

Section: Physiological Loss In Weight (Plw)supporting

confidence: 92%

Effect of ozone and sulphur dioxide as postharvest treatment to control Rhizopus rot and quality maintenance of table grape (Vitis vinifera L.)

Rahimi¹,

Jhalegar²,

Meti³

et al. 2020

Int. J. Chem. Stud.

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“…The use of ozone at low doses in the treatment of fruits, contributed to the maintenance of appearance at acceptable levels (Geransayeh, Mostofi, Abdossi, & Nejatian, 2012;Sarig et al, 1996).…”

Section: Sensory Analysismentioning

confidence: 99%

The effect of different gaseous ozone treatments on physicochemical characteristics and shelf life of apricots stored under refrigeration

Panou

Karabagias

Riganakos

2018

J Food Process Preserv

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The effect of gaseous ozone on physicochemical characteristics and shelf life of apricots stored under refrigeration was investigated. Physicochemical characteristics [weight loss, firmness, color values L*, a*, and b*, pH, titratable acidity (TA) and total soluble solids (TSS)], microbiological (fungal decay), and sensory analysis (appearance, taste, and odor) were monitored throughout storage which lasted 16 days. Ozonation [doses of 0.5, 1.0, and 1.5 mg/L (ppm) for 60 min] resulted in a significant (p < .05) increase in weight loss, TSS, firmness, and L* color parameter compared to control samples during storage under refrigeration. However, a* and b* color parameter values were reduced significantly (p < .05) compared to control samples. Physicochemical parameters such as pH and TA were significantly affected (p < .05) by ozonation compared to control samples. Untreated apricots maintained acceptable sensory characteristics until the about seventh day of storage, while ozonated apricots at 0.5 ppm until 12th day of storage. Practical applications Given the very short life of apricots that enter the market, there is a great need for the development of innovative methods for extending their shelf life without affecting fruits overall quality. As a favorable outcome, fruits will be available for a longer time in the market ensuring a safe and well built distribution. In the present study, ozonation at a low dose in combination with the conventional refrigerated temperature (4 ± 1 °C) proved to be an innovative methodology for the maintenance of the fresh character of apricots and is proposed as a new preservation method.

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“…The surface treatment of fruits with various synthetic chemicals is a good strategy for inhibiting the growth of microorganisms in order to improve the shelf life of fresh and fresh-cut fruits (Geransayeh et al, 2012). The antimicrobial action of organic acids was attributed to pH reduction, disturbance of membrane transport and/or permeability, anion accumulation, inhibition of enzymes, cytoplasm acidification (Parish et al, 2003), as well as to the specific antimicrobial effect of particular anionic species (Ramos-Villarroel et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries

Pleșoianu

Tuţulescu

Nour

2020

Not Bot Horti Agrobo

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Fresh highbush blueberries (Vaccinium corymbosum L.) are one of the most popular soft fruits characterized by attractive sensorial attributes and high antioxidant potential. They are highly perishable as they are susceptible to various microbial infections, both pre- and postharvest. The present research was conducted to investigate the effects of postharvest treatments with citric (2%), benzoic (0.2%) and sorbic (0.2%) acids on physicochemical, biochemical and microbiological evolution of fresh blueberries under cold storage conditions. Samples were evaluated initially and at 7-day interval for dry matter, total soluble solids, titratable acidity, total phenolic content, total flavonoid content, antioxidant activity and surface microbial load for six weeks storage time. Chemical treatments significantly reduced the microbial growth on the fruit surface throughout the storage period as compared to the control samples, but they caused a significant increase in moisture loss (sorbic acid > benzoic acid > citric acid > water), probably due to the partial damage of the natural cuticular wax layer covering the fruit. Antimicrobial effects of chemical treatments were more noticeable than their biochemical effects. Total phenolic, total flavonoid content and antioxidant activity showed similar variation pattern during storage in treated and control samples. However, at the end of the storage period, antioxidant activity was significantly higher in samples treated with citric acid and benzoic acid as compared with control samples.

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Effects of Ozonated Water on Storage Life and Postharvest Quality of Iranian Table Grape (cv. Bidaneh Qermez)

Cited by 7 publications

References 19 publications

Effect of ozone and sulphur dioxide as postharvest treatment to control Rhizopus rot and quality maintenance of table grape (Vitis vinifera L.)

Effect of ozone and sulphur dioxide as postharvest treatment to control Rhizopus rot and quality maintenance of table grape (Vitis vinifera L.)

The effect of different gaseous ozone treatments on physicochemical characteristics and shelf life of apricots stored under refrigeration

Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries

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