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Ozone Storage Effects on Anthocyanin Content and Fungal Growth in Blackberries
Author(s) -
BARTH M. MARGARET,
ZHOU CEN,
MERCIER JULIEN,
PAYNE FREDERICK A.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb04575.x
Subject(s) - anthocyanin , point of delivery , ozone , botrytis cinerea , chemistry , horticulture , moho , food science , postharvest , botany , biology , fungi imperfecti , organic chemistry
Ozone exposure was assessed for storage of thornless blackberries which are prone to fungal decay. Blackberries were harvested and stored for 12 days at 2°C in 0.0, 0.1, and 0.3 ppm ozone. Berries were evaluated for fungal decay, anthocyanins, color and peroxidase (POD) activity. Ozone storage suppressed fungal development for 12 days, while 20% of control fruits showed decay. The main mold was Botrytis cinerea . Ozone storage did not cause observable injury or defects. By 12 days, anthocyanin content of juice was similar to initial levels for all treatments. Surface color was better retained in 0.1 and 0.3 ppm‐stored berries by 5 days and in 0.3 ppm berries by 12 days, by hue angle values. POD was greater in controls and 0.1 ppm samples, and was lowest in 0.3 ppm fruits by 12 days. Ozone storage resulted in market quality extension.