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


ADAY M. S. , BÜYÜKCAN M. B. , TEMİZKAN R., CANER C.

OZONE-SCIENCE & ENGINEERING, vol.36, no.1, pp.43-56, 2014 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 36 Issue: 1
  • Publication Date: 2014
  • Doi Number: 10.1080/01919512.2013.833851
  • Journal Name: OZONE-SCIENCE & ENGINEERING
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.43-56
  • Keywords: 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

Abstract

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.