The effect of different gaseous ozone treatments on physicochemical characteristics and shelf life of apricots stored under refrigeration

Abstract

The effect of gaseous ozone on physicochemical characteristics and shelf life of apricots stored under refrigeration was investigated. Physicochemical characteristics [weight loss, firmness, color values L*, a*, and b*, pH, titratable acidity (TA) and total soluble solids (TSS)], microbiological (fungal decay), and sensory analysis (appearance, taste, and odor) were monitored throughout storage which lasted 16 days. Ozonation [doses of 0.5, 1.0, and 1.5 mg/L (ppm) for 60 min] resulted in a significant (p < .05) increase in weight loss, TSS, firmness, and L* color parameter compared to control samples during storage under refrigeration. However, a* and b* color parameter values were reduced significantly (p < .05) compared to control samples. Physicochemical parameters such as pH and TA were significantly affected (p < .05) by ozonation compared to control samples. Untreated apricots maintained acceptable sensory characteristics until the about seventh day of storage, while ozonated apricots at 0.5 ppm until 12th day of storage. Practical applications Given the very short life of apricots that enter the market, there is a great need for the development of innovative methods for extending their shelf life without affecting fruits overall quality. As a favorable outcome, fruits will be available for a longer time in the market ensuring a safe and well built distribution. In the present study, ozonation at a low dose in combination with the conventional refrigerated temperature (4 ± 1 °C) proved to be an innovative methodology for the maintenance of the fresh character of apricots and is proposed as a new preservation method.

Effect of aqueous ozone on quality and shelf life of Chinese winter jujube

“…On the other hand, ozone infiltrates into cells to produce negative oxygen ions, which hinder the normal metabolism of glucose and tissue (Liu, Ma, Hu, Tian, & Sun, 2016). Panou, Karabagias, and Riganakos (2018) have found a similar phenomenon that 0.5 mg/L ozone-treated apricots scored higher on sensory evaluation than 1.0 or 1.5 mg/L treatment. Although weight loss of treated jujube was better than control group, the high dose (3 mg/L) did not apparently cutback the weight loss referred to 2.5 mg/L ozone treatment.…”

Varietal evaluation of postharvest behavior in apricot fruits

“…In our assay 'Deseo', 'Dorada', 'Maravilla', 'Murciana' and 'Rosa' reached weight loss values below 10% after 35 days at 1°C while the rest exceeded this value. Previous studies in type-dependent: the 'Precoce de Tyrinthe' variety showed weight loss values of around 4% after a 7-day cold treatment and 2 days at 20°C (Agar et al, 2006), while the 'Bebeco' variety showed weight loss values above 10% after 16 days at 4°C (Panou et al, 2018). In order to minimize fruit weight losses, the combined application of CaCl 2 and KMnO 4 could result in weight loss lower than 5% during a 10-day storage period at 28-30°C, as reported by Ishaq et al (2009).…”

“…ter cold treatments of 0, 14, 28 and 42 days for different maturity states in 'Palsteyn', while Panou et al (2018) obtained 4°C.…”

“…Agar et al (2006) obtained colour values for the H° angle below 80° from the second day at 20°C after 7 days of prior cooling, while Infante et al (2008b) obtained colour values below 70° for 'Palsteyn', but only in the samples harvested at more advanced ripening states. Panou et al (2018) showed that the a* colour parameter increased after 16 days of cold storage in 'Bebeco', which implied a decrease in H° towards a more orange skin colour. In all of these studies, there was a similar trend to that found in the present work.…”

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

“…Among the treatments proposed to contain the deterioration of the crop, during post-harvest storage, one of the most promising is certainly the use of ozone, which, even in combination with low-temperature storage or packaging, can positively influence the extension of the shelf life of fruit or vegetables ( Karakosta et al., 2019 ; Panou et al., 2018 ).…”