Ozone and 1-Methylcyclopropene Alter the Postharvest Quality of Broccoli

Forney, Charles F.; Song, Jun; Fan, Lihua; Hildebrand, P.D.; Jordan, Michael

doi:10.21273/jashs.128.3.0403

Cited by 60 publications

(42 citation statements)

References 30 publications

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“…Maximum CO 2 and C 2 H 4 concentrations were observed at the first day after packaging that decreased at the 3rd and 2nd days of storage at 8 °C to minimum levels (for CO 2 and C 2 H 4 , respectively) and showed little change thereafter. Similarly to our data, respiration of fresh‐cut lettuce and broccoli was not affected by immersion in ozonated water dips (20 mg/L) or exposed to 200 nL/L ozone gas, respectively (Beltran et al, ; Forney, Song, Fan, Hildebrand, & Jordan, ). In contrast, Zhang, Zhaoxin, Zhifang, and Xiang () observed a reduction of respiration rate in fresh‐cut celery after immersion in ozonated water 0.18 mg/L for 5 min.…”

Section: Resultssupporting

confidence: 89%

The effects of ozonated water on the microbial counts and the shelf life attributes of fresh-cut spinach

Papachristodoulou

Κουκουνάρας

Siomos

et al. 2017

J Food Process Preserv

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Fresh-cut vegetables became more and more popular due to healthy eating habits, with main problem safety of the product because of microbial spoilage as well as visual and nutritional quality changes. Ozone may act as a sanitizer; however, due to its strong oxidant activity care is needed, as in some cases, that is, if the dose being used is too high, the quality of the produce may be reduced. In this study, ozonated water at various concentrations and dipping times (0, 0.4, 0.8, or Practical applicationsThe use of chlorine or other chemicals in fresh-cut industry is decreasing while alternatives treatments are proposed. Ozone even had remarkable antimicrobial action however because of its oxidation action could be negative for the horticultural products. This work investigated the efficiency of ozone treatment (concentration and dipping time) to control yellowing of fresh-cut spinach as well as the effect on microbial counts and leaves composition. The information obtained from this study provide the chance to extend the postharvest life of a highly perishable product with an alternative to chemical treatment that could be easily applied in processing line.

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Section: Resultssupporting

confidence: 89%

The effects of ozonated water on the microbial counts and the shelf life attributes of fresh-cut spinach

Papachristodoulou

Κουκουνάρας

Siomos

et al. 2017

J Food Process Preserv

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“…The present study demonstrated that the treatment of harvested coriander with 0.68 mg/L O 3 for 10 min resulted in a higher sensory evaluation ranking, inhibition of chlorophyll degradation, and extended the shelf life of coriander, relative to the untreated control. These results are similar to those reported for O 3 ‐treated broccoli (Forney et al, ).…”

Section: Discussionsupporting

confidence: 91%

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

J Food Process Preserv

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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.

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“…This could be due to cut surfaces that promoted the leaching of organic matter from the product, e.g. from fresh‐cut green peppers or tissue damage if the dose of ozone was too high . Ozone would in that case rather react with organic matter than act as an antimicrobial agent, thus being less efficient against the microorganisms.…”

Section: Ozone As An Antimicrobial Agentmentioning

confidence: 99%