Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Agro@mbiente on-line |
Texto Completo: | https://revista.ufrr.br/agroambiente/article/view/7369 |
Resumo: | Minimally processed strawberries are perishable and susceptible to the development of pathogenic agents, making their post-harvest life limited. Thus, sanitization is a crucial step to ensure the quality of this produce. The objective was to evaluate the effect of treatment with ozone gas dissolved in water on the physicochemical properties and the incidence of pathogens in minimally processed strawberries stored under refrigeration. After minimal processing, “Camino Real” strawberries were submitted to five different treatments: immersion in ozonated water (OW) at three different concentrations (0.2; 0.5; and 1.0 mg L-1) at 10 ºC for 5 min; chlorine sanitization (Sumaveg®) in two steps, at 150 mg L-1 and 5 mg L-1, at 10 ºC for 10 min. The control treatment corresponded to fruits without sanitation. After the treatments, the fruits were stored under refrigeration at 5 ºC and 90% RH and evaluated for 12 days regarding postharvest quality (physical, physicochemical and biochemical), as well as the incidence of diseased fruits (%). The results showed that the sanitization of fruits with ozonized water, regardless of the concentration, favored the quality and health of strawberries during storage compared to fruits subjected to sanitization with chlorinated water and control fruits. Ozonated water treatment is an alternative to traditional sanitization with chlorine, maintaining the physicochemical quality of the minimally processed “Camino Real” strawberries stored under refrigeration. |
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Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberriesPostharvest storage. Ozonation. Food safety. Fragaria. Antimicrobial. Postharvest processing. Qualitative changes. “Camino Real”.Minimally processed strawberries are perishable and susceptible to the development of pathogenic agents, making their post-harvest life limited. Thus, sanitization is a crucial step to ensure the quality of this produce. The objective was to evaluate the effect of treatment with ozone gas dissolved in water on the physicochemical properties and the incidence of pathogens in minimally processed strawberries stored under refrigeration. After minimal processing, “Camino Real” strawberries were submitted to five different treatments: immersion in ozonated water (OW) at three different concentrations (0.2; 0.5; and 1.0 mg L-1) at 10 ºC for 5 min; chlorine sanitization (Sumaveg®) in two steps, at 150 mg L-1 and 5 mg L-1, at 10 ºC for 10 min. The control treatment corresponded to fruits without sanitation. After the treatments, the fruits were stored under refrigeration at 5 ºC and 90% RH and evaluated for 12 days regarding postharvest quality (physical, physicochemical and biochemical), as well as the incidence of diseased fruits (%). The results showed that the sanitization of fruits with ozonized water, regardless of the concentration, favored the quality and health of strawberries during storage compared to fruits subjected to sanitization with chlorinated water and control fruits. Ozonated water treatment is an alternative to traditional sanitization with chlorine, maintaining the physicochemical quality of the minimally processed “Camino Real” strawberries stored under refrigeration.UFRR2022-12-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revista.ufrr.br/agroambiente/article/view/736910.18227/1982-8470ragro.v16i0.7369AGRO@MBIENTE ON-LINE JOURNALRAGR; Vol. 16 (2022); 1-35REVISTA AGRO@MBIENTE ON-LINE; Vol. 16 (2022); 1-35REVISTA AGRO@MBIENTE ON-LINE; v. 16 (2022); 1-351982-8470reponame:Agro@mbiente on-lineinstname:Universidade Federal de Roraima (UFRR)instacron:UFRRporhttps://revista.ufrr.br/agroambiente/article/view/7369/3751Copyright (c) 2022 REVISTA AGRO@MBIENTE ON-LINEhttps://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessFreitas-Silva, OtnielCorrêa de Souza Coelho, CarolineMartineli, MaristellaMaria Correa Cabral, Lourdes2023-01-07T13:49:07Zoai:oai.revista.ufrr.br:article/7369Revistahttps://revista.ufrr.br/index.php/agroambientePUBhttps://revista.ufrr.br/index.php/agroambiente/oai||scpuchoa@dsi.ufrr.br|| arcanjoalves@oi.com.br1982-84701982-8470opendoar:2023-01-07T13:49:07Agro@mbiente on-line - Universidade Federal de Roraima (UFRR)false |
dc.title.none.fl_str_mv |
Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries |
title |
Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries |
spellingShingle |
Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries Freitas-Silva, Otniel Postharvest storage. Ozonation. Food safety. Fragaria. Antimicrobial. Postharvest processing. Qualitative changes. “Camino Real”. |
title_short |
Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries |
title_full |
Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries |
title_fullStr |
Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries |
title_full_unstemmed |
Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries |
title_sort |
Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries |
author |
Freitas-Silva, Otniel |
author_facet |
Freitas-Silva, Otniel Corrêa de Souza Coelho, Caroline Martineli, Maristella Maria Correa Cabral, Lourdes |
author_role |
author |
author2 |
Corrêa de Souza Coelho, Caroline Martineli, Maristella Maria Correa Cabral, Lourdes |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Freitas-Silva, Otniel Corrêa de Souza Coelho, Caroline Martineli, Maristella Maria Correa Cabral, Lourdes |
dc.subject.por.fl_str_mv |
Postharvest storage. Ozonation. Food safety. Fragaria. Antimicrobial. Postharvest processing. Qualitative changes. “Camino Real”. |
topic |
Postharvest storage. Ozonation. Food safety. Fragaria. Antimicrobial. Postharvest processing. Qualitative changes. “Camino Real”. |
description |
Minimally processed strawberries are perishable and susceptible to the development of pathogenic agents, making their post-harvest life limited. Thus, sanitization is a crucial step to ensure the quality of this produce. The objective was to evaluate the effect of treatment with ozone gas dissolved in water on the physicochemical properties and the incidence of pathogens in minimally processed strawberries stored under refrigeration. After minimal processing, “Camino Real” strawberries were submitted to five different treatments: immersion in ozonated water (OW) at three different concentrations (0.2; 0.5; and 1.0 mg L-1) at 10 ºC for 5 min; chlorine sanitization (Sumaveg®) in two steps, at 150 mg L-1 and 5 mg L-1, at 10 ºC for 10 min. The control treatment corresponded to fruits without sanitation. After the treatments, the fruits were stored under refrigeration at 5 ºC and 90% RH and evaluated for 12 days regarding postharvest quality (physical, physicochemical and biochemical), as well as the incidence of diseased fruits (%). The results showed that the sanitization of fruits with ozonized water, regardless of the concentration, favored the quality and health of strawberries during storage compared to fruits subjected to sanitization with chlorinated water and control fruits. Ozonated water treatment is an alternative to traditional sanitization with chlorine, maintaining the physicochemical quality of the minimally processed “Camino Real” strawberries stored under refrigeration. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revista.ufrr.br/agroambiente/article/view/7369 10.18227/1982-8470ragro.v16i0.7369 |
url |
https://revista.ufrr.br/agroambiente/article/view/7369 |
identifier_str_mv |
10.18227/1982-8470ragro.v16i0.7369 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revista.ufrr.br/agroambiente/article/view/7369/3751 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 REVISTA AGRO@MBIENTE ON-LINE https://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 REVISTA AGRO@MBIENTE ON-LINE https://creativecommons.org/licenses/by-nc-nd/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UFRR |
publisher.none.fl_str_mv |
UFRR |
dc.source.none.fl_str_mv |
AGRO@MBIENTE ON-LINE JOURNALRAGR; Vol. 16 (2022); 1-35 REVISTA AGRO@MBIENTE ON-LINE; Vol. 16 (2022); 1-35 REVISTA AGRO@MBIENTE ON-LINE; v. 16 (2022); 1-35 1982-8470 reponame:Agro@mbiente on-line instname:Universidade Federal de Roraima (UFRR) instacron:UFRR |
instname_str |
Universidade Federal de Roraima (UFRR) |
instacron_str |
UFRR |
institution |
UFRR |
reponame_str |
Agro@mbiente on-line |
collection |
Agro@mbiente on-line |
repository.name.fl_str_mv |
Agro@mbiente on-line - Universidade Federal de Roraima (UFRR) |
repository.mail.fl_str_mv |
||scpuchoa@dsi.ufrr.br|| arcanjoalves@oi.com.br |
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1799770041735970816 |