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The effect of different gaseous ozone treatments on physicochemical characteristics and shelf life of apricots stored under refrigeration
Author(s) -
Panou Andreas A.,
Karabagias Ioannis K.,
Riganakos Kyriakos A.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13614
Subject(s) - titratable acid , chemistry , shelf life , odor , food science , ozone , taste , refrigeration , horticulture , biology , mechanical engineering , organic chemistry , engineering
Abstract The effect of gaseous ozone on physicochemical characteristics and shelf life of apricots stored under refrigeration was investigated. Physicochemical characteristics [weight loss, firmness, color values L* , a* , and b* , pH, titratable acidity (TA) and total soluble solids (TSS)], microbiological (fungal decay), and sensory analysis (appearance, taste, and odor) were monitored throughout storage which lasted 16 days. Ozonation [doses of 0.5, 1.0, and 1.5 mg/L (ppm) for 60 min] resulted in a significant (p < .05 ) increase in weight loss, TSS, firmness, and L* color parameter compared to control samples during storage under refrigeration. However, a* and b* color parameter values were reduced significantly ( p < .05 ) compared to control samples. Physicochemical parameters such as pH and TA were significantly affected ( p < .05 ) by ozonation compared to control samples. Untreated apricots maintained acceptable sensory characteristics until the about seventh day of storage, while ozonated apricots at 0.5 ppm until 12th day of storage. Practical applications Given the very short life of apricots that enter the market, there is a great need for the development of innovative methods for extending their shelf life without affecting fruits overall quality. As a favorable outcome, fruits will be available for a longer time in the market ensuring a safe and well built distribution. In the present study, ozonation at a low dose in combination with the conventional refrigerated temperature (4 ± 1 °C) proved to be an innovative methodology for the maintenance of the fresh character of apricots and is proposed as a new preservation method.