Effects of ozone treatment on postharvest strawberry quality

被引：176

作者：

Pérez, AG ^{[1
]}

Sanz, C ^{[1
]}

Ríos, JJ ^{[1
]}

Olías, R ^{[1
]}

Olías, JM ^{[1
]}

机构：

[1] CSIC, Inst Grasa, Dept Fisiol & Tecnol Prod Vegetales, Seville 41012, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 04期

关键词：

ozone; strawberry; fruit quality; vitamin C; off-flavor; aroma;

D O I：

10.1021/jf980829l

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of ozone treatment on the postharvest quality of strawberry was evaluated. Strawberry fruits (Fragaria x ananassa Duch. cv. Camarosa) were stored at 2 degrees C in an atmosphere containing ozone (0.35 ppm). After 3 days at 2 degrees C, fruits were moved to 20 degrees C to mimic retail conditions (shelf life). The changes in several quality parameters such as fungal decay, color, sugar and acids distribution, and aroma were evaluated during the strawberries' shelf life. Ozone treatment was ineffective in preventing fungal decay in strawberries after 4 days at 20 degrees C. Significant differences in sugars and ascorbic acid content were found in ozone-treated strawberries. At the end of cold storage, the vitamin C content of ozonated strawberries was 3 times that of control fruits. A detrimental effect of ozone treatment on strawberry aroma was observed, with a 40% reduced emission of volatile esters in ozonated fruits.

引用

页码：1652 / 1656

页数：5

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