Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

Aday M. S., Büyükcan M. B., Temizkan R., Caner C.

OZONE-SCIENCE & ENGINEERING, cilt.36, sa.1, ss.43-56, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1080/01919512.2013.833851
  • Dergi Adı: OZONE-SCIENCE & ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.43-56
  • Anahtar Kelimeler: Ozone, Fourier Transform Near Infrared, Strawberries, Shelf Life, Aqueous Ozone, ELECTRICAL-CONDUCTIVITY, POSTHARVEST TREATMENTS, CONTROLLED-ATMOSPHERE, STORAGE-TEMPERATURE, FRESH STRAWBERRIES, COLOR DEGRADATION, HIGH CO2, QUALITY, FRUIT, SUGAR
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Efficiency of three aqueous ozone concentrations (0.075 ppm, 0.15 ppm, 0.25 ppm) and two exposure times (2 and 5 min) were investigated for maintaining strawberry quality. Exposure to 0.075 ppm and 0.15 ppm ozone delayed the changes in pH, total soluble solids, firmness and electrical conductivity. All ozone treatments prevented mold growth during storage. However, the 0.25 ppm ozone treatment caused loss of strawberry quality due to high ozone concentration. The results have shown that; low (0.075 ppm) and middle (0.15 ppm) ozone concentrations can be applied to extend the shelf-life of strawberries by at least 3 weeks under refrigerated conditions.