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Wang Y, Niu Y, Ye L, Shi Y, Luo A. Transcriptomic analysis reveals ozone treatment delays kiwifruit postharvest softening by modulating cell wall metabolism. J Food Sci 2024; 89:2001-2016. [PMID: 38369949 DOI: 10.1111/1750-3841.16979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 01/17/2024] [Accepted: 01/27/2024] [Indexed: 02/20/2024]
Abstract
Kiwifruit ripening and senescence after harvesting are closely related to its economic value. Transcriptome analysis and biochemical parameters were used to investigate the differences in gene expression levels and the potential regulation of cell wall metabolism in kiwifruit treated with ozone, thereby regulating fruit softening and prolonging postharvest life. Compared to the control group, the activities of the cell wall modification enzyme were lower under ozone treatment, the content of polysaccharide in the cell wall of primary pectin and cellulose was higher, and the content of soluble pectin was lower. Meanwhile, ozone treatment delayed the degradation of the cell wall mesosphere during storage. A total of 20 pectinesterase (PE)-related genes were identified by sequencing analysis. The data analysis and quantitative polymerase chain reaction results confirmed that cell wall modifying enzyme genes played an important role in softening and senescence after harvesting, which may reduce or induce the expression of certain genes affecting cell wall metabolism. Ozone treatment not only regulates active genes such as xyloglucan endo glycosyltransferase/hydrolase, cellulose synthase, polygalacturonase, and PE to maintain the quality of fruit after harvest but also acts synergically with cell wall modifying enzymes to inhibit the degradation of cell wall, resulting in changes in the ultrastructure of cell wall, thereby reducing the hardness of kiwifruit. In addition, according to the results of cis-acting elements, cell wall degradation is also related to downstream hormone signaling, especially PE-related genes. These results provide a theoretical basis for studying the mechanism of firmness and cell wall metabolism difference of kiwifruit and also lay a good foundation for further research.
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Affiliation(s)
- Yan Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China
| | - Yaoxing Niu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China
| | - Lixia Ye
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China
| | - Yubing Shi
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China
| | - Anwei Luo
- College of Food Science and Engineering, Northwest A&F University, Xianyang, Shaanxi, China
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2
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Abdullah BA, Basyigit B, Karaaslan M. Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying. Foods 2023; 12:4219. [PMID: 38231597 DOI: 10.3390/foods12234219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone.
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Affiliation(s)
- Bakhtiyar Azad Abdullah
- Department of Biology, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region-F.R., Iraq
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
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3
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Zhao Y, Hou Z, Zhang N, Ji H, Dong C, Yu J, Chen X, Chen C, Guo H. Application of proteomics to determine the mechanism of ozone on sweet cherries ( Prunus avium L.) by time-series analysis. FRONTIERS IN PLANT SCIENCE 2023; 14:1065465. [PMID: 36844069 PMCID: PMC9948404 DOI: 10.3389/fpls.2023.1065465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Accepted: 01/05/2023] [Indexed: 06/18/2023]
Abstract
This research investigated the mechanism of ozone treatment on sweet cherry (Prunus avium L.) by Lable-free quantification proteomics and physiological traits. The results showed that 4557 master proteins were identified in all the samples, and 3149 proteins were common to all groups. Mfuzz analyses revealed 3149 candidate proteins. KEGG annotation and enrichment analysis showed proteins related to carbohydrate and energy metabolism, protein, amino acids, and nucleotide sugar biosynthesis and degradation, and fruit parameters were characterized and quantified. The conclusions were supported by the fact that the qRT-PCR results agreed with the proteomics results. For the first time, this study reveals the mechanism of cherry in response to ozone treatment at a proteome level.
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Affiliation(s)
- Yuehan Zhao
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People’s Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, China
| | - Zhaohua Hou
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Ji’nan, China
| | - Na Zhang
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People’s Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, China
| | - Haipeng Ji
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People’s Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Chenghu Dong
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People’s Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, China
| | - Jinze Yu
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People’s Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, China
| | - Xueling Chen
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Cunkun Chen
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People’s Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin, China
| | - Honglian Guo
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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4
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Wang S, Li C, Wang J, Wu Z, Bai B, Tian J, Wu Z. Degradation of malathion and carbosulfan by ozone water and analysis of their by-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7072-7078. [PMID: 35690892 DOI: 10.1002/jsfa.12068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 03/14/2022] [Accepted: 06/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Treatment by ozone water is an emerging technology for the degradation of pesticide residues in vegetables. The ozone dissolved in water generates hydroxyl radicals (· OH), which are highly effective in decomposing organic substances, such as malathion and carbosulfan. RESULTS We found that washing pak choi with 2.0 mg L-1 ozone water for 30 min resulted in 58.3% and 38.2% degradation of the malathion and carbosulfan contents respectively, and the degradation rates of these pure pesticides were 83.0% and 66.3% respectively. In addition, the 'first + first'-order reaction kinetic model was found to predict the trend in the pesticide content during ozone water treatment. Based on investigations by gas chromatography-mass spectrometry combined with the structures of the pesticides, the by-products generated were identified. More specifically, the ozonation-based degradation of carbosulfan generated carbofuran and benzofuranol, whereas malathion produced succinic acid and phosphoric acid. Although some new harmful compounds were formed during degradation of the parent pesticides, these were only present in trace quantities and were transient intermediates that eventually disappeared during the reaction. CONCLUSION Our results, therefore, indicate that ozone water treatment technology for pesticide residue degradation is worthy of popularization and application. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shan Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Chen Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jiayi Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
| | - Zhaohui Wu
- lnstitute of Food Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China
| | - Bing Bai
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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5
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Kaur K, Pandiselvam R, Kothakota A, Padma Ishwarya S, Zalpouri R, Mahanti NK. Impact of ozone treatment on food polyphenols – A comprehensive review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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6
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Herman R, Ayepa E, Fometu S, Shittu S, Davids J, Wang J. Mulberry fruit post-harvest management: Techniques, composition and influence on quality traits -A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109126] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Buluc O, Koyuncu MA. Ozone: a promising alternative to prochloraz for cold storage of pomegranate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2731-2740. [PMID: 35734134 PMCID: PMC9206987 DOI: 10.1007/s13197-021-05295-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2021] [Accepted: 10/17/2021] [Indexed: 06/15/2023]
Abstract
There is no detailed study on the effects of different ozone doses, in comparison with fungicide, on the quality losses of pomegranates during cold storage. In the present study, the use of ozone as an alternative to fungicide during cold storage of pomegranate was investigated. Pomegranates were exposed to 1, 2 and 3 ppm gaseous ozone for 3 h and dipped into Prochloraz solution (0.9%) for 10 s. Control samples were only treated with air at the same condition. The fruit were packaged in modified atmosphere bags and stored at 6 ºC and 90 ± 5% relative humidity for 4 months. All ozone doses and fungicide treatment suppressed respiration rate and retarded acidity loss in pomegranates. Fungicide and 1 ppm ozone treatments maintained vivid red color of pomegranates during storage. The 1 ppm ozone was the best treatment for decreasing decay rate of fruit, while high doses had a negative effect. Ozone exposure (1 ppm for 3 h) in air can be an alternative to fungicide during cold storage of pomegranate.
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Affiliation(s)
- Oya Buluc
- Department of Horticulture, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Turkey
| | - Mehmet Ali Koyuncu
- Department of Horticulture, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Turkey
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8
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Gao H, Hu W, Guan Y, Ji Y, Yang X, Hou M. Respiratory metabolism and quality in postharvest sweet cherries (
Prunus avium
L.) in response to high
CO
2
treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hongdou Gao
- College of Life Sciences Dalian Minzu University Dalian P. R. China
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education Dalian P. R. China
| | - Wenzhong Hu
- College of Life Sciences Dalian Minzu University Dalian P. R. China
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education Dalian P. R. China
| | - Yuge Guan
- School of Food and Health Zhejiang Agriculture and Forestry University Hangzhou P. R. China
| | - Yaru Ji
- School of Bioengineering Dalian University of Technology Dalian P. R. China
| | - Xiaozhe Yang
- School of Bioengineering Dalian University of Technology Dalian P. R. China
| | - Mengyang Hou
- School of Bioengineering Dalian University of Technology Dalian P. R. China
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9
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Li C, Chi K, Yu H, Guo Y, Ya W, Qian H. Degradation, migration, and removal of trichlorfon on harvested apples during storage at room temperature. Food Chem 2022; 381:132243. [PMID: 35121312 DOI: 10.1016/j.foodchem.2022.132243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 01/17/2022] [Accepted: 01/22/2022] [Indexed: 12/01/2022]
Abstract
Dissipation of an organophosphorus pesticide, trichlorfon, in natural and waxed apples during storage was studied. The results showed that the trichlorfon content in natural and waxed apples decreased by 85% and 64%, respectively, during storage. The morphology of the surface film was dense and regular, which resulted in a higher water vapor resistance and a lower respiration rate in the waxed apples. This indicates that waxing affected the dissipation of pesticide residues in the apple storage environment, increasing food safety risk. Ozone was used to remove the residual pesticides on the apple surface. The trichlorfon degradation rate reached 73%. The ozone treatment had no effect on the surface color of the apple, which means that the fruit can be pre-treated with ozone prior to waxing or storage.
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Affiliation(s)
- Changjian Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Kexin Chi
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Ya
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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10
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Effects of high CO2 on the quality and antioxidant capacity of postharvest blueberries (Vaccinium spp.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01062-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Horvitz S, Arancibia M, Arroqui C, Chonata E, Vírseda P. Effects of Gaseous Ozone on Microbiological Quality of Andean Blackberries ( Rubus glaucus Benth). Foods 2021; 10:foods10092039. [PMID: 34574150 PMCID: PMC8468080 DOI: 10.3390/foods10092039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/23/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022] Open
Abstract
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage (mesophiles, psychrotrophs, and yeasts and molds) and pathogenic (E. coli, S. enterica, and B. cinerea) microorganisms was evaluated during 10 days of storage at 6 ± 1 °C. Respiration rate and mass loss were also determined. Ozone was applied prior to storage at 0.4, 0.5, 0.6, and 0.7 ppm, for 3 min. The best results were observed with the higher ozone dose, with initial maximum reductions of ~0.5, 1.09, and 0.46 log units for E. coli, S. enterica, and B. cinerea, respectively. For the native microflora, maximum reductions of 1.85, 1.89, and 2.24 log units were achieved on day 1 for the mesophiles, psychrotrophs, and yeasts and molds, respectively, and this effect was maintained throughout storage. In addition, the lower respiration rate and mass loss of the blackberries ozonated at 0.7 ppm indicate that this treatment did not induce physiological damage to the fruit. Gaseous O3 could be effective in maintaining the postharvest quality of blackberries throughout refrigerated storage but higher doses could be advisable to enhance its antimicrobial activity.
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Affiliation(s)
- Sandra Horvitz
- Research Institute for Innovation & Sustainable Development in Food Chain, Campus Arrosadía, Public University of Navarre, 31006 Pamplona, Spain; (C.A.); (P.V.)
- Correspondence:
| | - Mirari Arancibia
- Food Science and Engineering Faculty, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (E.C.)
| | - Cristina Arroqui
- Research Institute for Innovation & Sustainable Development in Food Chain, Campus Arrosadía, Public University of Navarre, 31006 Pamplona, Spain; (C.A.); (P.V.)
| | - Erika Chonata
- Food Science and Engineering Faculty, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Ambato 180206, Ecuador; (M.A.); (E.C.)
| | - Paloma Vírseda
- Research Institute for Innovation & Sustainable Development in Food Chain, Campus Arrosadía, Public University of Navarre, 31006 Pamplona, Spain; (C.A.); (P.V.)
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12
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Fan X. Gaseous ozone to preserve quality and enhance microbial safety of fresh produce: Recent developments and research needs. Compr Rev Food Sci Food Saf 2021; 20:4993-5014. [PMID: 34323365 DOI: 10.1111/1541-4337.12796] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 12/24/2022]
Abstract
Fresh fruits and vegetables are highly perishable and are subject to large postharvest losses due to physiological (senescence), pathologic (decay), and physical (mechanical damage) factors. In addition, contamination of fresh produce with foodborne human pathogens has become a concern. Gaseous ozone has multiple benefits including destruction of ethylene, inactivation of foodborne and spoilage microorganisms, and degradation of chemical residues. This article reviews the beneficial effects of gaseous ozone, its influence on quality and biochemical changes, foodborne human pathogens, and spoilage microorganisms, and discusses research needs with an emphasis on fruits. Ozone may induce synthesis of a number of antioxidants and bioactive compounds by activating secondary metabolisms involving a wide range of enzymes. Disparities exist in the literature regarding the impact of gaseous ozone on quality and physiological processes of fresh produce, such as weight loss, ascorbic acid, and fruit ripening. The disparities are complicated by incomplete reporting of the necessary information, such as relative humidity and temperatures at which ozone measurement and treatment were performed, which is needed for accurate comparison of results among studies. In order to fully realize the benefits of gaseous ozone, research is needed to evaluate the molecular mechanisms of gaseous ozone in inhibiting ripening, influence of relative humidity on the antimicrobial efficacy, interaction between ozone and the cuticle of fresh produce, ozone signaling pathways in the cells and tissues, and so forth. Possible adverse effects of gaseous ozone on quality of fresh produce also need to be carefully evaluated for the purpose of enhancing microbial and chemical safety of fresh produce.
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Affiliation(s)
- Xuetong Fan
- Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania, USA
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13
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Swami S, Kumar B, Singh SB. Effect of ozone application on the removal of pesticides from grapes and green bell peppers and changes in their nutraceutical quality. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2021; 56:722-730. [PMID: 34190028 DOI: 10.1080/03601234.2021.1940660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The present study evaluates the efficacy of ozonated water for the removal of pesticide residues in grapes and green bell peppers. Fruit fortified with pesticides (azoxystrobin, chlorothalonil, chlorpyrifos, cypermethrin, hexaconazole and methyl parathion) were subjected to 15 and 30 min aqueous ozone treatment. GC analysis of ozonated fruits showed a 48.67% to 96.95% decrease in pesticide residues of different pesticides. Methyl paraoxon, a toxic degradation product of methyl parathion, was detected in the ozonated water sample. To assess the effect of ozonation on the nutraceutical quality of fruits, the concentrations of eleven polyphenols and ascorbic acid were analyzed. The individual polyphenols showed different trend in 15 and 30 min treatment. Overall, there was an increase in the levels of all the polyphenols in grapes after 30 min ozonation treatment. In peppers, there was a net increase in quercetin, quercetin-3-O-glucoside, rutin and kaempferol in 30 min while other polyphenols were decreased. The ascorbic acid content of both the fruits was decreased by more than 70% upon ozonation. Thus, ozonation treatment was effective in pesticide removal. However, it changed the nutraceutical quality of grapes and green bell peppers.
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Affiliation(s)
- Saurabh Swami
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Birendra Kumar
- ICAR-Indian Agricultural Research Institute, New Delhi, India
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14
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Özen T, Koyuncu MA, Erbaş D. Effect of ozone treatments on the removal of pesticide residues and postharvest quality in green pepper. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2186-2196. [PMID: 33967316 DOI: 10.1007/s13197-020-04729-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/25/2020] [Accepted: 08/13/2020] [Indexed: 11/26/2022]
Abstract
The use of ozone as a tool in the storage of some horticultural produces is recommended for all steps from harvest to consumption. However, little is known about its effects on the removal of pesticides and postharvest physiology of fresh peppers. In the present study, the effects of ozone treatment on the removal of pesticides, storage life and quality of green peppers were investigated. Malathion, emamectin benzoate and acetamiprid were applied to pepper plants before harvest. Residue contents of peppers were measured at harvest time and after all treatments to determine the effect of ozone on the removal of pesticide residues. Peppers were subjected to four treatments: immersion in ozonated water (2 ppm) and only tap water (control) for 10 min, exposure to 2 ppm ozone gas in air and only air (control) for 45 min. Treated peppers were stored at 20 °C and 60 ± 5% relative humidity for 8 days, and some quality analyses were performed during storage. Ozonated water decreased, remarkable, pesticide residues in peppers compared to harvest time, but there was no meaningful changes in the samples treated with ozone in air. Ozone treatments suppressed clearly respiration rates and decreased weight losses of peppers compared to control groups. Ozonated water also maintained green color of peppers, with minimum change in h° values. Additionally, sensory quality of peppers was retarded by ozone application during storage. These findings revealed that ozone could be an alternative treatment to extend storage life of green peppers and remove pesticide residues.
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Affiliation(s)
- Tansu Özen
- Department of Horticulture, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Turkey
| | - Mehmet Ali Koyuncu
- Department of Horticulture, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Turkey
| | - Derya Erbaş
- Department of Horticulture, Faculty of Agriculture, Isparta University of Applied Sciences, Isparta, Turkey
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15
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Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit ( Morus alba L. cv Kokuso 21). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8844502. [PMID: 33614781 PMCID: PMC7878082 DOI: 10.1155/2021/8844502] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 12/17/2020] [Accepted: 01/15/2021] [Indexed: 12/30/2022]
Abstract
The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at 4 ± 1°C and 90 ± 5% R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lower weight loss than CTR samples which lost more than 80% of their initial weight. Furthermore, the results showed that the argon treatment was the best in keeping the fruit juice content, preserving its structure. Despite not showing great differences with MAP1 treatment, Ar allowed to maintain high TSS up to 8 storage days, slowed CO2 production. The sensory profile of mulberry fruit was not significantly affected by storage in modified atmospheres, and the production of potential unpleasant odors in MAP2 could not be perceived. The results of this study confirm that this innovative approach, using MAP technology, has a potential use in maintaining mulberry fruit quality for a longer time.
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16
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Ojeda GA, Arias Gorman AM, Sgroppo SC, Zaritzky NE. Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15073] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Gonzalo A. Ojeda
- Laboratorio de Tecnología Química (FaCENA, IQUIBA), CONICET Universidad Nacional del Nordeste Corrientes Argentina
| | - Adriana M. Arias Gorman
- Laboratorio de Tecnología Química (FaCENA, IQUIBA), CONICET Universidad Nacional del Nordeste Corrientes Argentina
| | - Sonia C. Sgroppo
- Laboratorio de Tecnología Química (FaCENA, IQUIBA), CONICET Universidad Nacional del Nordeste Corrientes Argentina
| | - Noemí E. Zaritzky
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) UNLP CONICET La Plata Argentina
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17
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Yang X, Sun H, Tu L, Jin Y, Wang M, Liu S, Zhang Z, He S. Investigation of acute, subacute and subchronic toxicities of anthocyanin derived acylation reaction products and evaluation of their antioxidant activities in vitro. Food Funct 2020; 11:10954-10967. [PMID: 33283810 DOI: 10.1039/d0fo01478h] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Previously, anthocyanins were successfully acylated with lauric acid using Novozym 435 lipase, and the corresponding products were confirmed to have higher stability. As novel synthetic compounds, their toxicological safety has not been evaluated. Therefore, acute, subacute and subchronic toxicities of anthocyanin-lauric acid derivatives (ALDs) were investigated while their antioxidant activities were also evaluated in vitro. The acute toxicity results showed that the 50% lethal dose (LD50) of ALDs in mice was >10 g kg-1. Subsequently, the subacute toxicity test was conducted by oral administration of ALDs at doses of 0.63, 1.25 and 2.50 g kg-1 for 28 days. No adverse effect of ALDs on body weight, food/water intake, organ coefficient and histology was observed. Though there were some fluctuations in AST and ALT, the tested biochemical parameters were maintained within the normal ranges. The subchronic toxicity test results demonstrated that less than 0.60 g of ALDs per kg BW intake did not affect mortality, body weight, food/water intake, gross pathology, histology, hematology and serum biochemistry. Furthermore, cyanidin-3-(6''-dodecanoyl)-glucoside, the main component of ALDs, had a beneficial reducing power and a strong DPPH˙, ABTS+˙, and O2-˙ scavenging activity. This study provides an imperative reference to the safety of ALDs, suggesting their application as novel colorants or antioxidants in food and therapeutics.
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Affiliation(s)
- Xi Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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18
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Pinto L, Palma A, Cefola M, Pace B, D'Aquino S, Carboni C, Baruzzi F. Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100573] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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T K RG, P S S, Radhakrishnan M. Non-thermal technologies: Solution for hazardous pesticides reduction in fruits and vegetables. Crit Rev Food Sci Nutr 2020; 62:1782-1799. [PMID: 33207938 DOI: 10.1080/10408398.2020.1847029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Pesticide residues in the food above the maximum permissible residual limit (MRL) for safe consumption are a severe concern today. Though unit operations employed in domestic and industrial-scale processing of foods such as high-temperature decontamination and chemical washings degrade the agrochemicals and reduce toxicity, eliminating pesticides from the fresh and raw fruits and vegetables with the retainment of nutritional and organoleptic attributes demand appropriate non-thermal technologies. In this review, the potential of novel technologies like the pulsed electric field, high-pressure processing, irradiation, ozone, ultrasonication, and cold plasma for the reduction of pesticides in fruits and vegetables have been discussed in terms of their mechanism of action, playing around factors, advantages, and limitations. All the reviewed non-thermal technologies exhibited promising effects on pesticide degradation with their unique mechanism of action. Also, these techniques' potential to reduce the pesticides below MRLs and yield nontoxic metabolites in fruits and vegetables were analyzed. However, investigating the impact of the technologies on the nutritional and organoleptic quality profile of the commodities at the processing conditions causing noticeable pesticide reduction and the pathways of degradation reactions of various pesticides with each emerging technology should be studied to enhance the applicability.
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Affiliation(s)
- Ranjitha Gracy T K
- Centre of Excellence in Non-Thermal Processing, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Sharanyakanth P S
- Centre of Excellence in Non-Thermal Processing, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Non-Thermal Processing, Indian Institute of Food Processing Technology, Thanjavur, India
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20
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Combined aqueous ozone and ultrasound application inhibits microbial spoilage, reduces pesticide residues and maintains storage quality of strawberry fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00735-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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21
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Nondestructive measurement of pectin polysaccharides using hyperspectral imaging in mulberry fruit. Food Chem 2020; 334:127614. [PMID: 32711282 DOI: 10.1016/j.foodchem.2020.127614] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 07/05/2020] [Accepted: 07/16/2020] [Indexed: 12/14/2022]
Abstract
Pectin polysaccharide is an important phytochemical with potential biomedical applications. It is commonly measured by time-consuming destructive chemical methods. This work demonstrates the feasibility of using visible and near-infrared hyperspectral imaging (HSI) techniques to rapidly measure pectin polysaccharides in intact mulberry fruits. Based on spatial information provided by HSI images, the representative spectrum of each whole mulberry was accurately extracted without background. The effects of storage temperature on two varieties of mulberries for model establishment were studied. The performances of two spectral ranges obtained by Si and InGaAs CCD detectors for pectin prediction were compared. The best predictions were obtained from dilute alkali soluble pectin and total soluble pectin in Dashi mulberry fruit stored at room temperature, with residual predictive deviation values of 2.317 and 1.935, respectively. Our results show that HSI is a promising alternative to the chemical method to rapidly and nondestructively measure the pectin content.
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Liu J, Chang M, Meng J, Liu J, Cheng Y, Feng C. Effect of ozone treatment on the quality and enzyme activity of
Lentinus edodes
during cold storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14557] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Jing Liu
- College of Food Science and EngineeringShanxi Agricultural University Taigu PR China
| | - Ming‐chang Chang
- College of Food Science and EngineeringShanxi Agricultural University Taigu PR China
- Shanxi Research Station for Engineering Technology of Edible Fungi Taigu PR China
| | - Jun‐long Meng
- College of Food Science and EngineeringShanxi Agricultural University Taigu PR China
| | - Jing‐yu Liu
- College of Food Science and EngineeringShanxi Agricultural University Taigu PR China
| | - Yan‐Feng Cheng
- College of Food Science and EngineeringShanxi Agricultural University Taigu PR China
| | - Cui‐ping Feng
- College of Food Science and EngineeringShanxi Agricultural University Taigu PR China
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Sachadyn-Król M, Agriopoulou S. Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products-A Review. Molecules 2020; 25:E2416. [PMID: 32455899 PMCID: PMC7288181 DOI: 10.3390/molecules25102416] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/14/2020] [Accepted: 05/21/2020] [Indexed: 12/21/2022] Open
Abstract
In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.
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Affiliation(s)
- Monika Sachadyn-Król
- Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20950 Lublin, Poland
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Antikalamos, Kalamata, Greece;
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Zhu X, Jiang J, Yin C, Li G, Jiang Y, Shan Y. Effect of Ozone Treatment on Flavonoid Accumulation of Satsuma Mandarin ( Citrus unshiu Marc.) during Ambient Storage. Biomolecules 2019; 9:E821. [PMID: 31816983 PMCID: PMC6995626 DOI: 10.3390/biom9120821] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 11/30/2019] [Accepted: 12/01/2019] [Indexed: 11/25/2022] Open
Abstract
This study aimed to compare the flavonoid accumulation between ozone-treated and untreated Satsuma mandarin (Citrusunshiu Marc.) fruits. The fruits exposed to gaseous ozone were found to have higher antioxidant activities and content of flavonoid during the storage period by ultra-high performance liquid chromatography (UPLC). To reveal the molecular regulation of flavonoid accumulation by ozone, chalcone synthase (CHS), chalcone isomerase (CHI), β-1,3-glucanase (GLU), chitinase (CHT), phenylalanine ammonia-lyase (PAL), and peroxidase (POD) were identified and their expression was examined by quantitative real-time polymerase chain reaction (q-PCR). These results support the promising application of ozone treatment as a safe food preservation technique for controlling postharvest disease and extending shelf-life of harvested Satsuma mandarin.
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Affiliation(s)
- Xiangrong Zhu
- Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; (X.Z.); (G.L.)
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
- Longping branch, Graduate School of Hunan University, Changsha 410125, China; (J.J.); (C.Y.)
| | - Jing Jiang
- Longping branch, Graduate School of Hunan University, Changsha 410125, China; (J.J.); (C.Y.)
| | - Chunxiao Yin
- Longping branch, Graduate School of Hunan University, Changsha 410125, China; (J.J.); (C.Y.)
| | - Gaoyang Li
- Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; (X.Z.); (G.L.)
- Longping branch, Graduate School of Hunan University, Changsha 410125, China; (J.J.); (C.Y.)
| | - Yueming Jiang
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Yang Shan
- Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; (X.Z.); (G.L.)
- Longping branch, Graduate School of Hunan University, Changsha 410125, China; (J.J.); (C.Y.)
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25
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Onopiuk A, Półtorak A, Wojtasik‐Kalinowska I, Szpicer A, Marcinkowska‐Lesiak M, Pogorzelski G, Wierzbicka A. Impact of the storage atmosphere enriched with ozone on the quality of
Lycopersicon esculentum
tomatoes. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14252] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
| | | | - Arkadiusz Szpicer
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
| | | | - Grzegorz Pogorzelski
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development Warsaw University of Life Sciences Warsaw Poland
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26
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Li H, Xiong Z, Gui D, Li X. Effect of aqueous ozone on quality and shelf life of Chinese winter jujube. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14244] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Hui Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Zhongfei Xiong
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Dali Gui
- Institute of Mechanics Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
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27
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Goffi V, Zampella L, Forniti R, Petriccione M, Botondi R. Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis 'Soreli' during cold storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5654-5661. [PMID: 31141163 DOI: 10.1002/jsfa.9823] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/22/2019] [Accepted: 05/24/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Ozone has been used for improving the postharvest life of fruits and vegetables. Ozonation, an alternative decontamination method, can be applied effectively to perishable commodities immediately after harvest. Kiwifruit is a subtropical climacteric fruit that is less able to acclimate and is susceptible to low temperatures. In this study, we investigated the influence of ozone and different storage temperatures on the physico-chemical and qualitative features in Actinidia chinensis 'Soreli'. The fruits were treated with a continuous flow of ozone in air (300 ppb), stored at 2 and 4 °C for 60 days, and sampled every 15 days. RESULTS It was found that ozone treatment induced the ripening process; this was evident at the end of the storage, with higher soluble solids content for ozone-treated fruits at 2 and 4 °C. Storage temperatures and gaseous ozone treatment influenced in a different manner the bioactive compounds, such as polyphenols, flavonoids, ascorbic acid, and carotenoids. Additionally, under gaseous ozone storage, microbial growth was delayed, improving the microbial quality index when the fruits were stored at the lowest storage temperature (2 °C). Principal component analysis highlighted that the effects of storage temperature on physico-chemical and bioactive compounds were greater than the postharvest treatment. CONCLUSION Storage temperature influenced the postharvest life of 'Soreli'. Storage at 2 °C and under 300 ppb gaseous ozone improved the yellow-fleshed fruit storage life. However, storage at 4 °C under 300 ppb gaseous ozone did not show advantages in preserving the fruit quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Valentina Goffi
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Università degli Studi della Tuscia, Viterbo, Italy
| | - Luigi Zampella
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia agraria (CREA), Centro di ricerca per Olivicoltura, Frutticoltura e Agrumicoltura, Caserta, Italy
| | - Roberto Forniti
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Università degli Studi della Tuscia, Viterbo, Italy
| | - Milena Petriccione
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia agraria (CREA), Centro di ricerca per Olivicoltura, Frutticoltura e Agrumicoltura, Caserta, Italy
| | - Rinaldo Botondi
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), Università degli Studi della Tuscia, Viterbo, Italy
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28
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Nayak SL, Sethi S, Sharma RR, Sharma RM, Singh S, Singh D. Aqueous ozone controls decay and maintains quality attributes of strawberry ( Fragaria × ananassa Duch.). Journal of Food Science and Technology 2019; 57:319-326. [PMID: 31975735 DOI: 10.1007/s13197-019-04063-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/22/2019] [Accepted: 08/26/2019] [Indexed: 11/29/2022]
Abstract
Investigations were made on the changes in physical and biochemical attributes, fruit decay and storage life of 'Winter Dawn' strawberry fruits in response to aqueous ozone dip treatment for different exposure times. Fruits were subjected to 0.1 ppm aqueous ozone for different time intervals (1-4 min). The treated strawberries were air dried and stored under ambient (25 ± 2 °C and 45-50% RH) and low temperature (2 ± 1 °C and 90% RH) conditions. Results revealed that treatment of strawberry fruits with aqueous ozone @ 0.1 ppm for 2 min resulted in 21% lower weight loss, 16% higher firmness and 15% lesser change in fruit colour during 2 days in ambient storage. Under low temperature storage, 2 min ozone treated fruits exhibited ~ 21% lower PLW, 19% higher firmness and 46% lesser colour change as compared to control fruits during 14 days of storage. Fruit decay reduced significantly under both low and cold storage conditions. Thus, it can be concluded that application of aqueous ozone for 2 min was able to retain the strawberry fruit quality and extend its storage life till 14 days under low temperature storage and 2 days under ambient storage conditions.
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Affiliation(s)
- Swarajya Laxmi Nayak
- 1Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India
| | - Shruti Sethi
- 1Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India
| | - R R Sharma
- 1Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India
| | - R M Sharma
- 2Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India
| | - Surender Singh
- 3Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India
| | - Dinesh Singh
- 4Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012 India
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Wen M, Lin X, Yu Y, Wu J, Xu Y, Xiao G. Natamycin treatment reduces the quality changes of postharvest mulberry fruit during storage. J Food Biochem 2019; 43:e12934. [PMID: 31368574 DOI: 10.1111/jfbc.12934] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 04/28/2019] [Accepted: 05/12/2019] [Indexed: 11/28/2022]
Abstract
This study investigated the effect of natamycin (NA) treatment on the quality of mulberry fruit throughout the storage at 8°C and 90% relative humidity. The results of this study showed that NA treatment reduced the decay rate of mulberry fruit, inhibited respiration, decreased malondialdehyde (MDA) content, decreased phenylalanine ammonia-lyase (PAL) and polyphenoloxidase (PPO) activity, and maintained sucrose levels, total soluble solids (TSS), and total acids (TA) contents in the fruits throughout storage. NA treatment maintained the surface color and firmness of fruits throughout storage and suppressed the production of fructose, glucose, total phenolics, and the contents of anthocyanin. NA treatment maintained the quality of mulberry fruit throughout storage by enhancing the enzymatic activity of the reactive oxygen species (ROS) scavengers: catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD) and inhibiting the production of hydrogen peroxide (H2 O2 ). Treatment of mulberries with increasing concentrations of NA could significantly inhibit the growth of fungal pathogens in mulberry fruits and improve their quality. PRACTICAL APPLICATIONS: The results from our previous study showed that NA was a safe preservative which could effectively inhibit the growth of molds and yeasts in mulberry fruits and improve their quality throughout the postharvest storage. Compared with other treatments for mulberry fruit, NA treatment has the advantages of low cost, simple operation, good application, and extension. The results in this study further prove that application of NA treatment has potential in the food industry to maintain the postharvest quality and extend the shelf life of mulberry fruits throughout storage.
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Affiliation(s)
- Ming Wen
- Guangdong Province Key Laboratory of Postharvest Physiology and Technology of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, China.,Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Xian Lin
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yuanshan Yu
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Jijun Wu
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Yujuan Xu
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Gengsheng Xiao
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
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Suian-José G, Raquel-Bechlin T, Werncke I, Divair C. Ozone penetration in a column containing sunn hemp (Crotalaria spectabilis Roth) seeds and the effect on the quality. ACTA ACUST UNITED AC 2018. [DOI: 10.5937/poljteh1803001s] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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