Articles
The impact of gaseous ozone treatment on the biochemical quality of ‘Eureka’ lemons
Article number
1466_54
Pages
447 – 454
Language
English
Abstract
Lemons are often used as a beverage crop for their juice, a common and healthy ingredient in drinks such as lemonade and iced lemon tea.
However, their postharvest quality is often compromised, particularly during transportation to distant markets.
Gaseous ozone (O3) is an emerging postharvest treatment for preserving postharvest quality and extending the shelf life of fresh horticultural produce.
This study investigated the effect of O3 on the quality and biochemical attributes of ‘Eureka’ lemons.
Fruits were harvested and stored at 0°C, 95% RH for 28 days, and thereafter kept at ambient temperatures for 7 days.
The fruit was exposed to 0.3 mg kg‑1 of gaseous ozone for 24 or 48 h; untreated lemons served as the control treatment.
The changes in flavonoids, 2,2-diphenyl-1-picrylhydrazyl, carotenoids, and ascorbic acid were evaluated at 14-day intervals.
The findings demonstrated that gaseous ozone significantly maintained the antioxidant capacity and other biochemical attributes.
Our findings showed that gaseous ozone is effective in preserving the quality of ‘Eureka’ lemon by minimizing depletion of various antioxidants.
The influence of the treatments O3 (24 h) and O3 (48 h) varied among the antioxidants.
The O3 (24 h) had a positive influence on flavonoids and DPPH. On the other hand, O3 (48 h) accounted for a positive effect on carotenoids and ascorbic acid.
These differences are attributed to the oxidizing power of the ozone.
The current results guide on appropriate treatment exposure and storage days.
Further investigation on the impact of the combined application of gaseous ozone and edible coatings on postharvest quality and nutritional composition of ‘Eureka’ lemons is warranted.
However, their postharvest quality is often compromised, particularly during transportation to distant markets.
Gaseous ozone (O3) is an emerging postharvest treatment for preserving postharvest quality and extending the shelf life of fresh horticultural produce.
This study investigated the effect of O3 on the quality and biochemical attributes of ‘Eureka’ lemons.
Fruits were harvested and stored at 0°C, 95% RH for 28 days, and thereafter kept at ambient temperatures for 7 days.
The fruit was exposed to 0.3 mg kg‑1 of gaseous ozone for 24 or 48 h; untreated lemons served as the control treatment.
The changes in flavonoids, 2,2-diphenyl-1-picrylhydrazyl, carotenoids, and ascorbic acid were evaluated at 14-day intervals.
The findings demonstrated that gaseous ozone significantly maintained the antioxidant capacity and other biochemical attributes.
Our findings showed that gaseous ozone is effective in preserving the quality of ‘Eureka’ lemon by minimizing depletion of various antioxidants.
The influence of the treatments O3 (24 h) and O3 (48 h) varied among the antioxidants.
The O3 (24 h) had a positive influence on flavonoids and DPPH. On the other hand, O3 (48 h) accounted for a positive effect on carotenoids and ascorbic acid.
These differences are attributed to the oxidizing power of the ozone.
The current results guide on appropriate treatment exposure and storage days.
Further investigation on the impact of the combined application of gaseous ozone and edible coatings on postharvest quality and nutritional composition of ‘Eureka’ lemons is warranted.
Publication
Authors
H. Mhlwatika, S.Z. Tesfay, A. Mditshwa
Keywords
gaseous ozone, citrus fruit, postharvest treatments, antioxidants, quality, shelf-life
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