Gaseous Ozone as a Suitable Solution for Postharvest Chestnut Storage: Evaluation of Quality Parameter Trends

Vettraino, Anna Maria; Vinciguerra, Vittorio; Pacini, Giulia; Forniti, Roberto; Goffi, Valentina; Botondi, R.

doi:10.1007/s11947-019-02378-9

Cited by 15 publications

(18 citation statements)

References 44 publications

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“…To our knowledge this is the first study that investigated the effect of gaseous ozone treatments on garlic in postharvest conditions, focusing on the decay caused by F. proliferaum and changes in the chemical and sensory profiles. Ozone treatment was effective in controlling decay development, confirming previous studies on other pathogen-host binomials ( Vettraino et al., 2019b , Vettraino et al., 2019a ; Kim et al., 1999 ). It is worthy to notice that pathogen was not killed, probably because protected within the tissue or due to the interaction between ozone and host ( Elshahawy, Saied, N.M., Morsy, 2017 ).…”

Section: Discussionsupporting

confidence: 86%

“…This technique, approved by 38 countries around the world, although it has proven more effective than traditional ones, is applied to less than 1% of total garlic production ( Tripathi and Lawande, 2006 ). In recent years, several studies have supported the use of ozone as an efficient, inexpensive, and easy-to-use alternative to common storage methods ( Cao et al., 2018 ; Kim et al., 1999 , Mohd Aziz and Ding, 2018 ; Horvitz and Cantalejo, 2014 ; Vettraino et al., 2019a , b ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of gaseous ozone treatment on the aroma and clove rot by Fusarium proliferatum during garlic postharvest storage

Santis

Garzoli

Vettraino

2021

Heliyon

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It is known that garlic bulbs preserved with traditional methods undergo considerable losses, ranging from 25 to 40%. A frequent cause of these losses is associated with the development of pathogenic fungi, such as those of the genus Fusarium . The effect of ozone on post-harvest garlic bulbs was evaluated. Garlic cloves inoculated with Fusarium proliferatum F21 and F22 strains, were exposed to a continuous gaseous ozone flow (2.14 μg m −3 ), during 4 days, 20 h a day. After ozone-treatment, the garlic samples were moved at 22 °C to mimic retail conditions (shelf life). The changes in several quality parameters such as fungal decay and aroma were evaluated on garlic samples, as whole bulbs, cloves with and without tunic, through a sensorial descriptive test, SPME analysis in GC/MS and microbiological approaches. The data collected showed that ozone treatment did not affect the aromatic profile of garlic. A significant detrimental effect of ozone treatment on garlic decay was observed. Our results encourage the use of gaseous ozone treatment for containing garlic fungal decay during its storage.

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Effect of gaseous ozone treatment on the aroma and clove rot by Fusarium proliferatum during garlic postharvest storage

Santis

Garzoli

Vettraino

2021

Heliyon

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“…Although studies on the effectiveness of ozone-based treatments have obtained contrasting results, ozone has proven to be an efficient method for fruit and vegetable preservation due to its strong antimicrobial and antioxidant properties. [ 60 , 61 ]. Therefore, ozone treatment is a process that assures food safety and quality [ 62 ].…”

Section: Introductionmentioning

confidence: 99%

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Botondi

Barone

Grasso

2021

Foods

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In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.

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“…Nevertheless, unlike other edible nuts, chestnuts are fruits with a relatively high moisture content and metabolic activity (Blaiotta et al, 2014). Therefore, chestnuts have a limited shelf-life and are prone to post-harvest decay, suffering weight loss due to dehydration, undesired changes in color and texture, and growth of insect larvae and fungi, if not adequately processed or stored (Vettraino et al, 2020;Zhao et al, 2018;Zhu, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Since then, other preservation methods such as the immersion in cold water (water curing at 15-20°C for 3-9 days) and the immersion in hot water (hydrothermal process at 47-50°C for 30-45 min) have been used by the chestnut industry (Bounous et al, 2002). Nonetheless, the long processing times of these methods contribute to raising the moisture content of chestnuts (Neri et al, 2010;Silva et al, 2011), thus increasing the risk of deterioration during the storage period due to fungal growth (Vettraino et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts

Hernández

Pereira

Ballesteros

et al. 2021

Food Bioprocess Technol

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Ohmic heating (OH) was evaluated as a post-harvest technology to improve chestnuts' shelf-life (Castanea sativa Mill.) by controlling molds and insect larvae proliferation. Chestnuts were processed by OH at 35, 45, and 55°C and compared with untreated fruits and the conventional hydrothermal technology (HT -50°C for 45 min), which is the process currently used by the chestnut industry. Shelf-life studies were carried out at different atmospheric conditions for 60 days: (i) 25°C and 40% relative humidity (RH); (ii) 5°C and 70% RH. The results show that the OH conducted at 55°C (OH-55°C), combined with storage at 5°C, was more effective in controlling molds and larvae growth than the other treatments. Moreover, under these conditions, chestnuts' shelf-life could be extended for 60 days without substantial changes in the fruits' color and texture. After the OH-55°C treatment, lower losses of some nutrients and vitamin C were registered compared to HT. This study demonstrates for the first time that OH has the potential to be used by the chestnut industry for the post-harvest disinfestation of this fruit.

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Gaseous Ozone as a Suitable Solution for Postharvest Chestnut Storage: Evaluation of Quality Parameter Trends

Cited by 15 publications

References 44 publications

Effect of gaseous ozone treatment on the aroma and clove rot by Fusarium proliferatum during garlic postharvest storage

Effect of gaseous ozone treatment on the aroma and clove rot by Fusarium proliferatum during garlic postharvest storage

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts

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