Ozonated water combined with heat treatment to control the stem-end rot of papaya

Terao, D.; Nechet, K. de L.; Frighetto, R. T. S.; Sasaki, Fabiana Fumi

doi:10.1016/j.scienta.2019.108722

Cited by 21 publications

(12 citation statements)

References 28 publications

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“…Maradol‐red has been proven to inhibit the growth of fungi, such as Curvularia spp., Fusarium spp., Aspergillus spp., Sclerotium rolfsii , Phoma spp., Gliocladium spp., and Rhizoctonia solana (Bataller et al, 2012). Ozonated water has shown efficient control of postharvest disease in fruits, such as mango (de Almeida Monaco et al, 2016), strawberry (Nayak et al, 2020), clementine fruit (Strano et al, 2021), and papaya (Kechinski et al, 2012; Ong et al, 2013; Terao et al, 2019).…”

Section: Physical Treatmentsmentioning

confidence: 99%

“…However, the toxicity of these chemicals and the reported resistance of some microorganisms against pesticides have raised environmental and health concerns among consumers. Many studies have been carried out to find alternative ecofriendly and greener technologies, like, application of essential oils (EO) (Casemiro et al, 2019), plant hormones (Hanif et al, 2020), edible coatings (Vilaplana et al, 2020), use of physical treatments, like, heat treatments (Terao et al, 2019; Vilaplana et al, 2020) and UV irradiation (Vázquez‐Ovando et al, 2018), use of bioagents (Chiquito‐Contreras et al, 2019), biobased and biodegradable packaging (Nilsen‐Nygaard et al, 2021), and so on. Nevertheless, alternative postharvest physical treatments must be capable of triggering the host's (fruit's) defense mechanism and upregulating antimicrobial properties without adverse impact on the fruit quality (Romanazzi et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review

Vinod

Asrey

Sethi

et al. 2023

eFood

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Papaya is a luscious tropical fruit loaded with vitamins and phytochemicals. The climacteric nature of fruit exposes it to numerous postharvest pathogens. Postharvest physical treatments are safer and greener approaches to mitigate the losses and bridge the gap between demand and supply of fruit. These treatments preserve the fruit quality during extended periods of cold storage and maintain shelf life. Nonetheless, prestorage physical treatments can positively impact the postharvest food value of fresh papaya fruits. This review summarizes the major advances in the field of postharvest physical treatments on papaya postharvest quality. Physical treatments include ozonation, irradiation, thermal and low-temperature treatment, and synergistic effect among different physical treatments and also the synergetic effect of physical treatments with chemicals, essential oils, and coating materials on quality retention and disease management. The potential physiological, biochemical, microbiological, enzymatic, and biotechnological mechanisms of different physical treatments are reviewed. The review primarily highlights the changes induced due to physical treatment on genetic, biochemical, and physicochemical properties of papaya fruit. Most treatments positively impact the esthetic and nutritional value of fruit by reducing disease severity, physiological loss in weight, preserving physicochemical attributes, and retaining natural gloss and color. Use of physical interventions in papaya vouch for a safer, sustainable, and premium quality produce in the global market.

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Section: Physical Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review

Vinod

Asrey

Sethi

et al. 2023

eFood

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“…In the case of papaya, Terao et al. (2019) found that heat (hot water at 70°C) and ozone treatment (AO immersion at 3 mg/L) individually reduced stem‐end rot incidence significantly, controlling the severity by approximately 50% and prolonging the initiation of symptoms in 3 and 4 days, respectively. Nevertheless, a synergetic effect was noticed upon combining the treatments, with efficacy increasing to about 90% and the instigation of symptoms delayed by 7 days.…”

Section: Application Of Aqueous Ozone In the Food Industrymentioning

confidence: 99%

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Premjit

Sruthi

Pandiselvam

et al. 2022

Comp Rev Food Sci Food Safe

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The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf‐stable food for a large population. Long‐established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half‐life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

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“…The physiological changes occurring during fruit ripening process reactivate the infection, showing symptoms and causing significant losses. Therefore, fruit symptoms and losses due to postharvest diseases can occur at any time, from harvest to consumption 4 …”

Section: Introductionmentioning

confidence: 99%

“…Therefore, fruit symptoms and losses due to postharvest diseases can occur at any time, from harvest to consumption. 4 Anthracnose, caused by Colletotrichum gloeosporioides, is a very common postharvest disease in papaya. The main symptoms of Anthracnose are rounded and deep lesions, which are pink at the beginning of the development and become dark later.…”

Section: Introductionmentioning

confidence: 99%

Detection and discrimination of Carica papaya fungi through the analysis of volatile metabolites by gas chromatography and analysis of variance‐principal component analysis

Terra

Queiroz

Terao³

et al. 2020

Journal of Chemometrics

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Conventional detection and identification of the fungi causing postharvest diseases in fruits are time-consuming, laborious, and can only be performed after the manifestation of symptoms. In this work, an alternative method based on headspace analysis, and which allows the early detection of fungi species frequently found papaya fruit, is presented. Volatile compounds of four in vitro fungi cultures (Alternaria alternata, Colletotrichum gloeosporioides, Fusarium solani, and Lasiodiplodia theobromae) were extracted using solid-phase microextraction (SPME) and analyzed by gas chromatography coupled with mass spectrometry. The resulting chromatographic fingerprints were explored by conventional principal component analysis (PCA) and analysis of variance (ANOVA)-PCA. Decomposition of the original matrix, according to the factors proposed in the experimental design, by ANOVA before applying the PCA improved the distinction of the control and fungi samples. The main chromatographic peaks referring to the metabolites produced by each species were successfully identified using the proposed analysis. A primary alcohol with five carbons and phenylethyl alcohol were observed in all fungi species and so could be used as an indicative of postharvest disease. Although unique metabolites were detected for all fungi species, only those from C. gloeosporioides and another from F. solani could be surely identified, such as thymolmethyl and 3,6-dimethylhept-6-en-4-yn-3-ol, respectively. The in vitro results obtained are promising, and it is expected that the biomarkers detected in this work will be useful in future development of methods for the early detection and classification of papaya fungi species.

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Ozonated water combined with heat treatment to control the stem-end rot of papaya

Cited by 21 publications

References 28 publications

Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review

Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Detection and discrimination of Carica papaya fungi through the analysis of volatile metabolites by gas chromatography and analysis of variance‐principal component analysis

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