AI Article Synopsis
- Ozone treatment can enhance the storage life and ripening of kiwifruit, particularly the 'Soreli' variety, by increasing soluble solids content when stored at low temperatures.
- Different storage temperatures and ozone levels affect bioactive compounds like polyphenols and ascorbic acid, with lower temperatures (2 °C) being more beneficial for maintaining microbial quality.
- Overall, storing 'Soreli' kiwifruit at 2 °C with 300 ppb ozone yields better results in extending fruit quality compared to 4 °C storage conditions.
Article Abstract
Background: Ozone has been used for improving the postharvest life of fruits and vegetables. Ozonation, an alternative decontamination method, can be applied effectively to perishable commodities immediately after harvest. Kiwifruit is a subtropical climacteric fruit that is less able to acclimate and is susceptible to low temperatures. In this study, we investigated the influence of ozone and different storage temperatures on the physico-chemical and qualitative features in Actinidia chinensis 'Soreli'. The fruits were treated with a continuous flow of ozone in air (300 ppb), stored at 2 and 4 °C for 60 days, and sampled every 15 days.
Results: It was found that ozone treatment induced the ripening process; this was evident at the end of the storage, with higher soluble solids content for ozone-treated fruits at 2 and 4 °C. Storage temperatures and gaseous ozone treatment influenced in a different manner the bioactive compounds, such as polyphenols, flavonoids, ascorbic acid, and carotenoids. Additionally, under gaseous ozone storage, microbial growth was delayed, improving the microbial quality index when the fruits were stored at the lowest storage temperature (2 °C). Principal component analysis highlighted that the effects of storage temperature on physico-chemical and bioactive compounds were greater than the postharvest treatment.
Conclusion: Storage temperature influenced the postharvest life of 'Soreli'. Storage at 2 °C and under 300 ppb gaseous ozone improved the yellow-fleshed fruit storage life. However, storage at 4 °C under 300 ppb gaseous ozone did not show advantages in preserving the fruit quality. © 2019 Society of Chemical Industry.
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| http://dx.doi.org/10.1002/jsfa.9823 | DOI Listing |
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