Premium
Effect of Ozone on Postharvest Quality of Persimmon
Author(s) -
Salvador Alejandra,
Abad Isabel,
Arnal Lucía,
MartínezJávega J.M.
Publication year - 2006
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.1750-3841.2006.00059.x
Subject(s) - postharvest , ozone , acetaldehyde , flesh , relative humidity , horticulture , chemistry , shelf life , food science , ethanol , biology , meteorology , physics , organic chemistry
The effect of gaseous ozone exposure on the quality of persimmon picked at 2 different harvest dates was evaluated. Fruit from both harvests were continuously exposed to 0.15 ppm (vol/vol) of ozone for 30 d at 15 °C, 90% relative humidity (RH). Then, fruit were submitted to astringency removal treatment (24 h at 20 °C, 98% CO 2 ) and stored for 7 d at 20 °C (90% RH) in order to simulate shelf‐life period. The most important disorder was flesh softening, which took place when fruit were transferred from 15 °C to shelf‐life conditions. In the 2nd harvest, where the fruit were harvested with lower firmness, ozone maintained firmness over commercial limits even after 30 d at 15 °C plus shelf‐life. Ozone‐treated fruit showed the highest values of weight loss, coinciding with the maximum electrolyte leakage (EL) percentage. Ozone did not affect color index (CI), ethanol, total soluble solids (TSS), or pH. Unremarkable differences in acetaldehyde were observed between fruit submitted to ozone treatment and control fruit. No phytotoxic injuries in tissues were observed in ozone‐treated fruit.