The improvement of the storage solutions and the infrastructure is a significant opportunity to the managment of the post - harvest fruit losses and the maintainment of the quality in the supply chain. The environmental issue and the sustainability of the applied processes are the key of the succesfull for the innovation of the food system; the sanification of the storage environment could rapresent a good opportunity to achieve this objective. The focus of this work was to evaluate the efficacy of the ozone (O3) such environmental sanitization system to limit both the quantitative and the qualitative losses of the strawberry and raspberry fruits. Fruits exposed to the O3 constant concentration of 500 ppb (S1) and to the O3 concentration between 200 and 50 ppb (S2) were compared with fruits maintained in the normal atmosphere (control). The efficacy of the used treatments (S1 and S2) were evaluated measuring along the storage time the fruits weight losses (%), the total soluble solids content (SSC), the pulp firmness, the acidity content, the skin colour and the most important nutraceutical compounds. Fruits were analyzed at the harvest time (0), after 3, 6, 9, 13 and 15 days of storage at the constant temperature of 2±1°C and the relative humidity (RH) of 90% and after a minimum of 3 and a maximum of 6 days of shelf life in the normal atmosphere. Each species responded to the O3 treatments in a difference way; generally all the qualitative traits were maintained to the exposure of O3 treatment. The residual effects of the highest O3 treatment (S1) was able to storage strawberry fruits up to 15 days also in the shelf life conditions.
Quality Effect of Ozone Treatment for the Red Raspberries Storage
GIUGGIOLI, NICOLE ROBERTA;BRIANO, ROSSELLA;GIRGENTI, VINCENZO;PEANO, Cristiana
2015-01-01
Abstract
The improvement of the storage solutions and the infrastructure is a significant opportunity to the managment of the post - harvest fruit losses and the maintainment of the quality in the supply chain. The environmental issue and the sustainability of the applied processes are the key of the succesfull for the innovation of the food system; the sanification of the storage environment could rapresent a good opportunity to achieve this objective. The focus of this work was to evaluate the efficacy of the ozone (O3) such environmental sanitization system to limit both the quantitative and the qualitative losses of the strawberry and raspberry fruits. Fruits exposed to the O3 constant concentration of 500 ppb (S1) and to the O3 concentration between 200 and 50 ppb (S2) were compared with fruits maintained in the normal atmosphere (control). The efficacy of the used treatments (S1 and S2) were evaluated measuring along the storage time the fruits weight losses (%), the total soluble solids content (SSC), the pulp firmness, the acidity content, the skin colour and the most important nutraceutical compounds. Fruits were analyzed at the harvest time (0), after 3, 6, 9, 13 and 15 days of storage at the constant temperature of 2±1°C and the relative humidity (RH) of 90% and after a minimum of 3 and a maximum of 6 days of shelf life in the normal atmosphere. Each species responded to the O3 treatments in a difference way; generally all the qualitative traits were maintained to the exposure of O3 treatment. The residual effects of the highest O3 treatment (S1) was able to storage strawberry fruits up to 15 days also in the shelf life conditions.
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