Effects of ozonized water and heat treatment on the papaya fruit epidermis

Kechinski, Carolina Pereira; Montero, Cândida Raquel Scherrer; Guimarães, Pâmela Virgínia Ramos; Noreña, Caciano Pelayo Zapata; Marczak, Lígia Damasceno Ferreira; Tessaro, Isabel Cristina; Bender, Renar João

doi:10.1016/j.fbp.2011.01.005

Cited by 19 publications

(8 citation statements)

References 17 publications

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“…These authors suggested that this positive response might be related to the thick cuticle of the papaya fruit which prevented the damage of epidermal tissues by ozone action. Kechinsky et al (2012) studied the effects of ozone on the epidermis of the papaya fruit with a use of scanning electron microscope images. They reported that ozone treatment at 4 µmol mol -1 for 1 and 2 min did not affect the fruit surface.…”

Section: Weight Lossmentioning

confidence: 99%

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Glowacz

Colgan

Rees

2015

Postharvest Biology and Technology

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The effect of continuous exposure to ozone on quality changes during the storage of red bell peppers, cucumbers and zucchini was investigated. Peppers were stored at 14 °C and were exposed to ozone at 0.1 and 0.3 µmol mol -1 , while cucumbers and zucchini were stored at 12 and 8 °C, respectively and exposed to ozone at 0.1 µmol mol -1 . The content of fructose (2.75 g/100 g FW) and glucose (2.00 g/100 g FW) in red bell peppers exposed to ozone at 0.1 µmol mol -1 was increased by 8 and 7%, respectively when compared to controls. Continuous exposure to ozone at 0.3 µmol mol -1 , on the other hand, had no effect on fructose (2.52 g/100 g FW) and glucose (1.88 g/100 g FW) content. The content of vitamin C was significantly enhanced in red bell peppers exposed to ozone at 0.1 and 0.3 µmol mol -1 after 7 days of storage, however, this effect was not maintained. After 14 days, vitamin C content in peppers exposed to ozone at 0.1 µmol mol -1 was not significantly different from the control, whereas it was reduced at 0.3 µmol mol -1 . Total phenolics content was increased in peppers exposed to ozone at 0.1 µmol mol -1 , but was unaffected at 0.3 µmol mol -1 . Continuous exposure of red bell peppers to ozone at 0.1 and 0.3 µmol mol -1 had no significant effect on weight loss, texture and colour. In cucumbers and zucchini, continuous exposure to ozone at 0.1 µmol mol -1 reduced weight loss by more than 40% and improved texture maintenance, while having no significant effect on their biochemistry. The findings from this study suggest that continuous exposure to ozone at 0.1 µmol mol -1 is a promising method for shelf-life extension of cucumbers and zucchini. Even though in red bell peppers continuously exposed to ozone at 0.1 µmol mol -1 sugars and phenolics content was increased, further work is still needed to better understand the exact mechanism of ozone action and its potential for the industrial use.

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Section: Weight Lossmentioning

confidence: 99%

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Glowacz

Colgan

Rees

2015

Postharvest Biology and Technology

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“…The higher the temperature, the larger and more frequent were the tubular crystalloids that resulted (Kechinski et al, 2012). The ozone concentration did not affect the fruit's cuticular surface, while heat treatments allowed natural fissures on the fruit epidermis to recover.…”

Section: Orangementioning

confidence: 98%

Opportunities and Challenges in the Application of Ozone in Food Processing

Priyanka

Rastogi

Tiwari

2014

Emerging Technologies for Food Processing

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“…Effects of ozone treatment of pesticide residues on the quality of food Kechinski et al (2012) investigated the effect of ozone treatment on the quality of food. They dipped papayas in 4 mg L À1 ozonated water for 1-2 min and preserved the fruit under constant conditions of 25°C for 10 days.…”

Section: Effects Of Environmental Factors On Ozonemediated Degradatiomentioning

confidence: 99%

Effects of ozone treatment on pesticide residues in food: a review

Wang

et al. 2018

Int J of Food Sci Tech

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Summary In agriculture, pesticide residues have always posed a major safety hazard to human health. With the development of agricultural production and improvements in science and technology, additional methods for degradation of pesticide residues have emerged. Amongst them, ozone treatment recently became a popular method owing to its outstanding technical advantages. This review is an in‐depth analysis of the mechanisms by which ozone treatment degrades pesticide residues. The main mechanism involves direct oxidation by oxygen atoms, and indirect oxidation driven by hydroxyl radicals. The effects of ozone treatment on pesticide residues in food with respect to the ozone concentration, duration of ozone treatment, type of food, variety of pesticides, level of pesticide residues and environmental factors have been discussed. Furthermore, the impact of ozone treatment on the quality of food is highlighted. Low levels of ozone result in minor changes to the visual and sensory characteristics of food. In addition, this article discusses several restrictions surrounding the current application of ozone treatment for the degradation of pesticide residues. More specifically, the most crucial issue is the potential toxicity of ozonation byproducts generated by the process, which is also the current focus of research on ozone treatment for the degradation of pesticide residues. After weighing the advantages and disadvantages of ozone treatment, it is recommended as a method of degrading pesticide residues.

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Effects of ozonized water and heat treatment on the papaya fruit epidermis

Cited by 19 publications

References 17 publications

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Opportunities and Challenges in the Application of Ozone in Food Processing

Effects of ozone treatment on pesticide residues in food: a review

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