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Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage
Author(s) -
Goffi Valentina,
Zampella Luigi,
Forniti Roberto,
Petriccione Milena,
Botondi Rinaldo
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9823
Subject(s) - postharvest , ozone , chemistry , cold storage , food science , ascorbic acid , shelf life , climacteric , browning , horticulture , botany , biology , organic chemistry , genetics , menopause
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