Hydrogen Peroxide (H2O2) for Postharvest Fruit and Vegetable Disinfection

Oliveira, Luciana de Siqueira; Eça, Kaliana Sitônio; Aquino, Andréa Cardoso de; Vasconcelos, Lucicléia Barros de

doi:10.1016/b978-0-12-812698-1.00004-2

Cited by 12 publications

(9 citation statements)

References 25 publications

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“…Ascorbic acid content significantly decreased with the increasing of storage period for all treatments and the control (Figure 5B and supplementary Table S1). This decrease could be due to the use of AsA in respiration process [37] or the oxidation of AsA [38]. Figure 5B shows that chitosan coating was the most effective treatment for reducing the loss of vitamin C during storage followed by CaCl 2 and H 2 O 2 , respectively.…”

Section: Titratable Acidity and Ascorbic Acidmentioning

confidence: 98%

“…This result might be due to the role of chitosan in reducing oxygen availability in tissue which reduces the activity of the enzymes responsible for firmness loss such as pectin-esterase and polygalacturonase resulting in higher firmness during storage [37]. It has been well known that H 2 O 2 is an economical, safe, and sanitizing agent used for fruit and vegetables [38]. A strong negative correlation was recorded between firmness and the other parameters including a*, lycopene content, and color index.…”

Section: Appearance Weight Loss Color Parameters and Firmnessmentioning

confidence: 99%

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Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

et al. 2021

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Tomatoes are perishable fruit that makes them deteriorate rapidly during the post-harvest chain. Therefore, the effect of calcium chloride (CaCl2), chitosan, hydrogen peroxide (H2O2), and ozonated water on the storage abil\ity and quality of tomato fruit (Solanumlycopersicum L. cv. 448) stored at 10 °C for 28 d was studied. Weight loss, firmness, fruit color, total soluble solids (TSS), titratable acidity, total carotenoids, and ascorbic acid content (AsA) of treated tomato fruit were recorded. Our results revealed that all tested treatments significantly extended the shelf-life and maintained quality of tomato fruit compared to the control. Chitosan and CaCl2 were the most effective treatments in maintaining quality attributes. Furthermore, a correlation study suggested that AsA and total carotenoids played a vital role in conserving tomato fruit quality during storage. PC1 had strong positive loading for pH, appearance, firmness, AsA, TSS, carotene, fruit color (L* & b*) and a strong negative loading for lycopene content, color (a), weight loss, and color index. PC2 had high positive loading for total acidity and total sugar content.

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Section: Titratable Acidity and Ascorbic Acidmentioning

confidence: 98%

Section: Appearance Weight Loss Color Parameters and Firmnessmentioning

confidence: 99%

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

et al. 2021

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“…H 2 O 2 is a strong oxidant that forms cytotoxic species that damage the proteins and DNA of microorganisms. It can be used both in aqueous and gaseous form at concentrations between 1-5% [45]; however, its use in fruits can be limited since the use of high concentrations could produce the oxidation of anthocyanins, changes in colour, and a decrease in antioxidant properties [33,58].…”

Section: Hydrogen Peroxide and Organic Acidsmentioning

confidence: 99%

Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products

Pérez-Lavalle

Carrasco

Valero

2020

Foods

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Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents different strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.

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“…Although only a few successes have been reported for the use of H 2 O 2 as a postharvest sanitiser for fresh produce, positive results were obtained in blueberries [133] (Table 3). However, the oxidation of anthocyanins, and therefore, changes in fruit colour and decrease in antioxidant properties, could be a critical drawback of H 2 O 2 technology in berries [134].…”

Section: Additional Approaches For Shelf Life Extension Of Berriesmentioning

confidence: 99%

Recent advances in postharvest technologies to extend the shelf life of blueberries (Vaccinium sp.), raspberries (Rubus idaeus L.) and blackberries (Rubus sp.)

Huynh

Wilson

Eyles

et al. 2019

JBR

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Hydrogen Peroxide (H2O2) for Postharvest Fruit and Vegetable Disinfection

Cited by 12 publications

References 25 publications

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Extending Shelf Life and Maintaining Quality of Tomato Fruit by Calcium Chloride, Hydrogen Peroxide, Chitosan, and Ozonated Water

Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products

Recent advances in postharvest technologies to extend the shelf life of blueberries (Vaccinium sp.), raspberries (Rubus idaeus L.) and blackberries (Rubus sp.)

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