Effects of High Concentration Ozone Gas Fumigation on the Quality and Shelf-life of Longan Fruit

被引：6
作者：
Chamnan, Saranyapak [1 ]
Varith, Jaturapatr [1 ]
Jaturonglumlert, Somkiat [1 ]
Phimphimol, Jakraphong [1 ]
Sujinda, Narathip [1 ]
机构：
[1] Maejo Univ, Fac Engn & Agroind, Chiang Mai 50290, Thailand
来源：
OZONE-SCIENCE & ENGINEERING | 2022年 / 44卷 / 01期
关键词：
High concentration ozone; longan; fumigation; quality; shelf-life extension; GASEOUS OZONE; CHLORINE DIOXIDE; PERICARP; DECAY; STORAGE; POPULATIONS; COMBINATION; EXPOSURE; WATER; ACID;
D O I：
10.1080/01919512.2021.1948387
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
The objective of this research was to study the effects of high concentration ozone (HCO) fumigation on the shelf-life of fresh longan. Longan was exposed to ozone gas at varying inlet concentrations of 4,000, 8,500, and 13,000 ppm with holding times of 5 and 15 min. Results showed that the longan exposed to ozone gas at 8,500 ppm for 5 min was considered a suitable treatment to extend shelf-life up to 35 days, which is 57% longer than the shelf-life of non-ozonated longan. The SEM revealed that the ozonated longan had less surface epidermal hairs than the non-ozonated longan.
引用
收藏
页码：105 / 116
页数：12
相关论文
共 43 条
  • [1] Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry
    Aday, Mehmet Seckin
    Buyukcan, Mehmet Burak
    Temizkan, Riza
    Caner, Cengiz
    [J]. OZONE-SCIENCE & ENGINEERING, 2014, 36 (01) : 43 - 56
  • [2] Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life
    Aday, Mehmet Seckin
    Caner, Cengiz
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 57 (01) : 344 - 351
  • [3] Effect of oxygen and carbon dioxide absorbers on strawberry quality
    Aday, Mehmet Seckin
    Caner, Cengiz
    Rahvali, Fatih
    [J]. POSTHARVEST BIOLOGY AND TECHNOLOGY, 2011, 62 (02) : 179 - 187
  • [4] Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs
    Akbas, Meltem Yesilcimen
    Ozdemir, Murat
    [J]. FOOD MICROBIOLOGY, 2008, 25 (02) : 386 - 391
  • [5] Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage
    Ali, Asgar
    Ong, Mei Kying
    Forney, Charles F.
    [J]. FOOD CHEMISTRY, 2014, 142 : 19 - 26
  • [6] [Anonymous], 2001, FED REGISTER, V66, P33829
  • [7] Effects of fruit dipping in hydrochloric acid then rinsing in water on fruit decay and browning of longan fruit
    Apai, Wittaya
    [J]. CROP PROTECTION, 2010, 29 (10) : 1184 - 1189
  • [8] Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit
    Bhushan, Bharat
    Pal, Ajay
    Narwal, Rajesh
    Meena, Vijay Singh
    Sharma, Pritam Chand
    Singh, Jitendra
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (09): : 5418 - 5426
  • [9] Chamnan S, 2019, PERTANIKA J SCI TECH, V27, P159
  • [10] Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits
    Chu, Wenjing
    Gao, Haiyan
    Cao, Shifeng
    Fang, Xiangjun
    Chen, Hangjun
    Xiao, Shangyue
    [J]. FOOD CHEMISTRY, 2017, 219 : 436 - 442
12345