Postharvest quality of lychee treated with ozone gas or ozonated mist
ABSTRACT Lychees are perishable fruits, and the application of ozone is a promising technology to preserve their quality. This study aimed to determine the effects of ozone gas and ozonated mist on the physicochemical properties of lychees. Two assays were performed using ozone gas and ozonated mist...
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| Published in: | Revista brasileira de engenharia agrícola e ambiental Vol. 28; no. 12 |
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| Main Authors: | , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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Unidade Acadêmica de Engenharia Agrícola
2024
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| ISSN: | 1415-4366, 1807-1929, 1807-1929 |
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| Abstract | ABSTRACT Lychees are perishable fruits, and the application of ozone is a promising technology to preserve their quality. This study aimed to determine the effects of ozone gas and ozonated mist on the physicochemical properties of lychees. Two assays were performed using ozone gas and ozonated mist. The experiments were performed using a split-plot scheme, in which the plots corresponded to the treatments (ozone concentration or exposure time) and the subplots to the storage time, following a completely randomized design with three replicates. In the first experiment, ozone gas concentrations were tested (10 and 20 mg L-1) at exposure times of 15, 30, and 45 min. Corresponding control treatments included fruits that were non-exposed to ozone gas. In the second experiment, an ozone concentration was set (20 mg L-1) for exposure times of 3, 5, and 7 min. Exposure to ozone-free mist for 3, 5, and 7 min and control treatment were performed. The quality parameters of lychee fruits were assessed immediately after treatment (day 0) and on days 2, 4, 6, 7, and 8. Ozone gas was more effective for postharvest preservation of lychee than ozonated mist. Ozone gas was also proven to be more efficient than ozonated mist in maintaining the color of lychee peels. The effects of ozone gas and ozonated mist on pulp characteristics (Dif*, h*, and C*) were similar. Ozonated mist is recommended for vegetable species with an outer waxy cuticle or a high tolerance to water.
RESUMO A lichia é uma fruta perecível e a aplicação do ozônio destaca-se como uma tecnologia promissora na preservação da qualidade destes frutos. O objetivo deste estudo foi determinar os efeitos da aplicação do gás O3 e névoa ozonizada na qualidade físico-química de lichia. Foram realizados dois ensaios: gás ozônio e névoa ozonizada. Os experimentos foram conduzidos em esquema de parcelas subdivididas, tendo nas parcelas os tratamentos (concentrações de ozônio e tempos de exposição) e nas subparcelas os tempos de armazenamento, em delineamento inteiramente casualizado (DIC) com três repetições. No primeiro experimento foram testadas duas concentrações do gás ozônio (10 e 20 mg L-1) nos tempos de exposição de 15, 30 e 45 min. O tratamento controle correspondeu a frutas não expostas ao gás. No segundo experimento, foi definida uma concentração de 20 mg L-1 de ozônio nos tempos de exposição de 3, 5 e 7 min. Os frutos também foram expostos à névoa sem ozônio por 3, 5 e 7 min. Os parâmetros de qualidade das lichias foram avaliados após o tratamento (dia 0) e nos dias 2, 4, 6, 7 e 8. O gás ozônio foi mais eficiente na preservação da qualidade pós-colheita da lichia e na preservação da cor da casca dos frutos em relação à névoa ozonizada. Os efeitos do gás e névoa sobre as características da polpa (Dif*, h* e C*) foram semelhantes. O uso da névoa ozonizada é recomendado em vegetais com maior presença de cera cuticular ou maior tolerância a água. |
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| AbstractList | ABSTRACT Lychees are perishable fruits, and the application of ozone is a promising technology to preserve their quality. This study aimed to determine the effects of ozone gas and ozonated mist on the physicochemical properties of lychees. Two assays were performed using ozone gas and ozonated mist. The experiments were performed using a split-plot scheme, in which the plots corresponded to the treatments (ozone concentration or exposure time) and the subplots to the storage time, following a completely randomized design with three replicates. In the first experiment, ozone gas concentrations were tested (10 and 20 mg L-1) at exposure times of 15, 30, and 45 min. Corresponding control treatments included fruits that were non-exposed to ozone gas. In the second experiment, an ozone concentration was set (20 mg L-1) for exposure times of 3, 5, and 7 min. Exposure to ozone-free mist for 3, 5, and 7 min and control treatment were performed. The quality parameters of lychee fruits were assessed immediately after treatment (day 0) and on days 2, 4, 6, 7, and 8. Ozone gas was more effective for postharvest preservation of lychee than ozonated mist. Ozone gas was also proven to be more efficient than ozonated mist in maintaining the color of lychee peels. The effects of ozone gas and ozonated mist on pulp characteristics (Dif*, h*, and C*) were similar. Ozonated mist is recommended for vegetable species with an outer waxy cuticle or a high tolerance to water. ABSTRACT Lychees are perishable fruits, and the application of ozone is a promising technology to preserve their quality. This study aimed to determine the effects of ozone gas and ozonated mist on the physicochemical properties of lychees. Two assays were performed using ozone gas and ozonated mist. The experiments were performed using a split-plot scheme, in which the plots corresponded to the treatments (ozone concentration or exposure time) and the subplots to the storage time, following a completely randomized design with three replicates. In the first experiment, ozone gas concentrations were tested (10 and 20 mg L-1) at exposure times of 15, 30, and 45 min. Corresponding control treatments included fruits that were non-exposed to ozone gas. In the second experiment, an ozone concentration was set (20 mg L-1) for exposure times of 3, 5, and 7 min. Exposure to ozone-free mist for 3, 5, and 7 min and control treatment were performed. The quality parameters of lychee fruits were assessed immediately after treatment (day 0) and on days 2, 4, 6, 7, and 8. Ozone gas was more effective for postharvest preservation of lychee than ozonated mist. Ozone gas was also proven to be more efficient than ozonated mist in maintaining the color of lychee peels. The effects of ozone gas and ozonated mist on pulp characteristics (Dif*, h*, and C*) were similar. Ozonated mist is recommended for vegetable species with an outer waxy cuticle or a high tolerance to water. RESUMO A lichia é uma fruta perecível e a aplicação do ozônio destaca-se como uma tecnologia promissora na preservação da qualidade destes frutos. O objetivo deste estudo foi determinar os efeitos da aplicação do gás O3 e névoa ozonizada na qualidade físico-química de lichia. Foram realizados dois ensaios: gás ozônio e névoa ozonizada. Os experimentos foram conduzidos em esquema de parcelas subdivididas, tendo nas parcelas os tratamentos (concentrações de ozônio e tempos de exposição) e nas subparcelas os tempos de armazenamento, em delineamento inteiramente casualizado (DIC) com três repetições. No primeiro experimento foram testadas duas concentrações do gás ozônio (10 e 20 mg L-1) nos tempos de exposição de 15, 30 e 45 min. O tratamento controle correspondeu a frutas não expostas ao gás. No segundo experimento, foi definida uma concentração de 20 mg L-1 de ozônio nos tempos de exposição de 3, 5 e 7 min. Os frutos também foram expostos à névoa sem ozônio por 3, 5 e 7 min. Os parâmetros de qualidade das lichias foram avaliados após o tratamento (dia 0) e nos dias 2, 4, 6, 7 e 8. O gás ozônio foi mais eficiente na preservação da qualidade pós-colheita da lichia e na preservação da cor da casca dos frutos em relação à névoa ozonizada. Os efeitos do gás e névoa sobre as características da polpa (Dif*, h* e C*) foram semelhantes. O uso da névoa ozonizada é recomendado em vegetais com maior presença de cera cuticular ou maior tolerância a água. |
| Author | Cecon, Paulo R. Faroni, Lêda R. D. Sitoe, Eugénio da P. E. Gonçalves-Magalhães, Carollayne Melo, Célia das E. L. D. Silva, Marcus V. de A. Alencar, Ernandes R. de Rodrigues, Alessandra A. Z. |
| AuthorAffiliation | Universidade Federal de Viçosa |
| AuthorAffiliation_xml | – name: Universidade Federal de Viçosa |
| Author_xml | – sequence: 1 givenname: Carollayne orcidid: 0000-0002-2986-8394 surname: Gonçalves-Magalhães fullname: Gonçalves-Magalhães, Carollayne organization: Universidade Federal de Viçosa, Brazil – sequence: 2 givenname: Lêda R. D. orcidid: 0000-0001-8648-5034 surname: Faroni fullname: Faroni, Lêda R. D. organization: Universidade Federal de Viçosa, Brazil – sequence: 3 givenname: Ernandes R. de orcidid: 0000-0003-4288-4097 surname: Alencar fullname: Alencar, Ernandes R. de organization: Universidade Federal de Viçosa, Brazil – sequence: 4 givenname: Alessandra A. Z. orcidid: 0000-0003-2353-8287 surname: Rodrigues fullname: Rodrigues, Alessandra A. Z. organization: Universidade Federal de Viçosa, Brazil – sequence: 5 givenname: Paulo R. orcidid: 0000-0001-8213-0199 surname: Cecon fullname: Cecon, Paulo R. organization: Universidade Federal de Viçosa, Brazil – sequence: 6 givenname: Marcus V. de A. orcidid: 0000-0002-5169-0203 surname: Silva fullname: Silva, Marcus V. de A. organization: Universidade Federal de Viçosa, Brazil – sequence: 7 givenname: Eugénio da P. E. orcidid: 0000-0003-3335-6591 surname: Sitoe fullname: Sitoe, Eugénio da P. E. organization: Universidade Federal de Viçosa, Brazil – sequence: 8 givenname: Célia das E. L. D. orcidid: 0000-0002-7778-7636 surname: Melo fullname: Melo, Célia das E. L. D. organization: Universidade Federal de Viçosa, Brazil |
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| Cites_doi | 10.1007/s11947-020-02450-9 10.1016/j.postharvbio.2019.110938 10.1007/s11947-012-1013-4 10.3390/agriculture12111875 10.1080/01919519608547327 10.1016/j.foodchem.2008.08.085 10.1007/s11947-019-02358-z 10.1080/01919512.2011.554313 10.17660/ActaHortic.2018.1211.4 10.1016/j.postharvbio.2020.111124 10.1016/j.scienta.2021.110678 10.3390/antiox11050821 10.52731/iee.v1.i4.18 10.1080/01919512.2023.2210608 10.1051/epjap/2012120420 10.1016/j.lwt.2017.11.057 10.1590/S1413-70542005000200028 10.1007/s11947-021-02591-5 10.1080/01919512.2022.2091512 |
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| Issue | 12 |
| Keywords | physicochemical analyses fruit storage análises físico-químicas sanitização com ozônio Sapindaceae armazenamento de frutas ozone sanitization Litchi chinensis Sonn |
| Language | English |
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Food Science and Technology – volume: 11 year: 2022 article-title: Ozone treatment improves the texture of strawberry fruit during storage publication-title: Antioxidants – volume: 46 start-page: 64 year: 2024 end-page: 77 article-title: Kinetic modeling of Escherichia coli inactivation by ozone mist publication-title: Ozone: Science & Engineering – volume: 12 year: 2022 article-title: Ozone in droplets and mist in inhibition of phytopathogenic microbiota publication-title: Agriculture – volume: 156 year: 2019 article-title: Induced expression of NOX and SOD by gaseous sulfur dioxide and chlorine dioxide enhances antioxidant capacity and maintains fruit quality of ‘Daw’ longan fruit during storage through H2O2 signaling publication-title: Postharvest Biology and Technology |
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