Articles
Gaseous ozone treatments of ‘Hayward’ and ‘Soreli’ kiwifruit in commercial storage
Article number
1332_42
Pages
321 – 328
Language
English
Abstract
The aim of this work was to evaluate the effects of treatments with two ozone gas concentrations, 200 and 300 ppb, on the quality of Hayward and Soreli kiwifruits stored in commercial coolstores.
For each cultivar, the fruits were stored at 0°C for 8 h overnight in three cold storage rooms with a normal atmosphere (CK) and with gaseous ozone at 200 and 300 ppb, respectively.
At harvest time and approximately every 20 days the quality parameters were assessed throughout the storage period (100 days for Hayward fruit and 80 days for Soreli fruit) and the analyses were carried out on technological and chemical parameters, and bioactive compounds, including ascorbic acid, chlorophyll a, chlorophyll b, β-carotene, polyphenols and flavonoids content.
From the results, it was observed that both ozone treatments had a beneficial effect on the technological parameters involved in the fruit ripening.
However, there was a higher oxidation of photosynthetic pigments (chlorophyll a and b and carotenoids) compared to untreated fruits.
The results of polyphenols, flavonoids, ascorbic acid and organic acids content for the two cultivars showed that the gaseous ozone storage resulted ineffective.
In conclusion, gaseous ozone treatments do not produce a distinct effect on the nutritional quality of kiwifruits stored in industrial cold chambers.
For each cultivar, the fruits were stored at 0°C for 8 h overnight in three cold storage rooms with a normal atmosphere (CK) and with gaseous ozone at 200 and 300 ppb, respectively.
At harvest time and approximately every 20 days the quality parameters were assessed throughout the storage period (100 days for Hayward fruit and 80 days for Soreli fruit) and the analyses were carried out on technological and chemical parameters, and bioactive compounds, including ascorbic acid, chlorophyll a, chlorophyll b, β-carotene, polyphenols and flavonoids content.
From the results, it was observed that both ozone treatments had a beneficial effect on the technological parameters involved in the fruit ripening.
However, there was a higher oxidation of photosynthetic pigments (chlorophyll a and b and carotenoids) compared to untreated fruits.
The results of polyphenols, flavonoids, ascorbic acid and organic acids content for the two cultivars showed that the gaseous ozone storage resulted ineffective.
In conclusion, gaseous ozone treatments do not produce a distinct effect on the nutritional quality of kiwifruits stored in industrial cold chambers.
Publication
Authors
M. Barone, R. Forniti, C. Grasso, R. Botondi
Keywords
Actinidia, postharvest, cold storage, fruit, quality, bioactive compounds
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