Effects of ozone treatment on postharvest carrot quality

Coriander is vulnerable to a loss in quality during storage. To improve postharvest quality, 0.68 mg/L ozone (O3) was used to treat coriander prior to storage at 20 ± 1°C. Results indicated that O3 maintained the physical appearance of the harvested coriander and suppressed both the respiration rate and polyphenol oxidase activity. O3 treatment inhibited the decline in chlorophyll content and inhibited the activity of the chlorophyll‐degrading enzymes: chlorophyllase, chlorophyll‐degrading peroxidase, Mg‐dechelatase, and pheophytinase. Results also indicated that O3 effectively inhibited the accumulation of hydrogen peroxide and the generation of superoxide anion while increasing the enzyme activity of peroxidase, catalase, and ascorbate peroxidase, compared to untreated coriander. Thus, treatment of coriander with ozone may be a useful approach for maintaining the quality and extending the shelf life of coriander through its regulation of antioxidant and chlorophyll‐degrading enzyme activity. Practical applications Coriander is prone to postharvest yellowing or wilting of its leaves when stored at ambient temperature, and its quality deteriorates due to a rapid increase in senescence. Ozone treatments have been reported to induce disease resistance, stimulate the response to oxidative stress in plants, and effectively delay the decay of fruits and vegetables. Coriander treated with ozone may be a useful approach for maintaining postharvest quality through its regulation of antioxidant and chlorophyll‐degrading enzyme activity. The study demonstrated that ozone is a potential method for suppressing the postharvest quality deterioration in horticultural corps.

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Shi

Jia

et al. 2019

“…These results evidence the aqueous ozone treatment is an efficient tactic to improve the edible quality of winter jujube. such as carrot (Souza et al, 2018), black mulberry (Tabakoglu & Karaca, 2018), bell pepper (Ummat, Singh, & Sidhu, 2018), longan (Whangchai, Saengnil, & Uthaibutra, 2006), tomato (Venta et al, 2010), green pepper (Ketteringham, Gausseres, James, & James, 2006), strawberry (Contigiani, Jaramillo-Sánchez, Castro, Gómez, & Alzamora, 2018), and apple (Antos et al, 2018) and equipment sterilization (Zhang, Lu, Yu, & Gao, 2005). Ozone reacts at any times in the water, producing very active monoatomic oxygen which can immediately decompose organic substances and microorganisms.…”

Section: Practical Applicationsmentioning

confidence: 99%

“…What is more, it can also make the pores smaller (Ali, Yeoh, Forney, & Siddiqui, ), reduce water transpiration and nutrient consumption, prevent oxidative damage of fruits and vegetables, delay fruit ripening, kill microorganisms on the surface, and then maintain better quality. So, it has been used for food preservation such as carrot (Souza et al, ), black mulberry (Tabakoglu & Karaca, ), bell pepper (Ummat, Singh, & Sidhu, ), longan (Whangchai, Saengnil, & Uthaibutra, ), tomato (Venta et al, ), green pepper (Ketteringham, Gausseres, James, & James, ), strawberry (Contigiani, Jaramillo‐Sánchez, Castro, Gómez, & Alzamora, ), and apple (Antos et al, ) and equipment sterilization (Zhang, Lu, Yu, & Gao, ). Ozone reacts at any times in the water, producing very active monoatomic oxygen which can immediately decompose organic substances and microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Effect of aqueous ozone on quality and shelf life of Chinese winter jujube

Xiong

Gui

et al. 2019

Effects of aqueous ozone on winter jujube quality were investigated. Winter jujubes were treated with 1.5, 2, 2.5, and 3 mg/L ozone in water for 5 min. The firmness, color, malonaldehyde (MDA), and other indicators were determined every 20 days. Experimental results showed that 2.5 mg/L aqueous ozone treatment had a positive results on keeping fruit firmness (~23%), titratable acidity (~29%), ascorbic acid (~41%), total soluble solid (~40%), delaying the color change, and the maturation of jujubes compared with nontreated jujubes, and reducing the maximum peak value of polyphenol oxidase activity (~10%) and prolonging the time to reach such a peak value (~40 days). Besides, an obvious reduction in MDA production (~36%) was observed after 100 days. Practical applications In view of the fact that winter jujubes tend to deteriorate at ambient temperature, a variety of effective methods, including low‐temperature storage, 1‐MCP treatment, modified atmosphere packaging, and coating edible film, have been proposed to achieve the better postharvest quality of fresh jujube. Recently, ozone, as a strong oxidant, has been widely used. In our work, we systematically explored influence of aqueous ozone on winter jujube quality. These results evidence the aqueous ozone treatment is an efficient tactic to improve the edible quality of winter jujube.

“…The usage of ozone in the food industry as a factor which extends the shelf life and as a bactericidal factor may limit the usage of traditional chemical compounds which are harmful for natural environment (Ong, Kazi, Forney, & Ali, ; Tzortzakis et al, ). Although many experiments have been conducted so far to assess the effect of gaseous ozone on the condition of vegetables and fruits during storage, for example, carrots (de Souza et al, ), red peppers (Alexandre, Santos‐Pedro, Brandão, & Silva, ), and apples (Lv, Tahir, & Olsson, ), further studies are needed to better understand the postharvest meachisms in plant tissues. Ozone can be use not only for extending the storage endurance but also to limit accumulation of volatile substances which cause early maturation of fruit (Alves Filho et al, ).…”

Section: Introductionmentioning

confidence: 99%

Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes

Onopiuk

Półtorak

Wojtasik‐Kalinowska

et al. 2019

The objective of the paper was to determine ozonization impact on antioxidant activity and physical properties of three tomato cultivars: Reconquista, Rapanui, and Sacher. Tomatoes were subjected to gaseous ozone with concentration of 0.9 and 2.5 mg/L (c1, c2) for 30 and 120 min (t1, t2) and then stored for 15 days in the temperature of 12 ± 1°C. Tomatoes treated with ozone proved a higher total antioxidant activity (higher compared to the control group by about 15%) and had a lower weight loss during storage; thus, they proved higher firmness. The most satisfying effects were obtained with the use of a dose of 2.5 mg/L for 120 min. As a result of ozonization of Sacher tomatoes from this group, it was possible to efficiently reduce the firmness decrease which on 15th day was 16.58%, while in the group of tomatoes not subjected to ozonization, it was at the level of 28.46%. Ozonization did not significantly affect the color of tomatoes. Based on the research that was carried out, it may be concluded that ozone limits the weight loss is an efficient method of extending the storage endurance of tomatoes. Practical applications Tomatoes, ripe quickly, changing the color, firmness, taste, and chemical composition. Tomatoes are prone to increased water loss, which significantly shortens their shelf life and has a negative influence on acceptable quality. A promising solution for prolonging the shelf life of tomatoes is the use of ozone gas (O3). Ozonated tomatoes are characterized by a lower, compare to control, weight loss and higher firmness. The use of ozone gas (O3) is an effective solution for prolonging the storage life of tomatoes. The application of ozonation in food industry allows to define this technology as safe and friendly for environment and people. Ozone decomposes to form oxygen; therefore, food products treated with ozone are free of chemical residue.