Abstract
There is no detailed study on the effects of different ozone doses, in comparison with fungicide, on the quality losses of pomegranates during cold storage. In the present study, the use of ozone as an alternative to fungicide during cold storage of pomegranate was investigated. Pomegranates were exposed to 1, 2 and 3 ppm gaseous ozone for 3 h and dipped into Prochloraz solution (0.9%) for 10 s. Control samples were only treated with air at the same condition. The fruit were packaged in modified atmosphere bags and stored at 6 ºC and 90 ± 5% relative humidity for 4 months. All ozone doses and fungicide treatment suppressed respiration rate and retarded acidity loss in pomegranates. Fungicide and 1 ppm ozone treatments maintained vivid red color of pomegranates during storage. The 1 ppm ozone was the best treatment for decreasing decay rate of fruit, while high doses had a negative effect. Ozone exposure (1 ppm for 3 h) in air can be an alternative to fungicide during cold storage of pomegranate.
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Abbreviations
- C*:
-
Chroma
- cm:
-
Centimeter
- CO2 :
-
Carbon dioxide
- EU:
-
European Union
- g:
-
Gram
- GC:
-
Gas chromatography
- h:
-
Hour
- hº:
-
Hue angle
- kg:
-
Kilogram
- L*:
-
Skin brightness
- LDPE:
-
Low-density polyethylene
- MAP:
-
Modified atmosphere package
- ml:
-
Milliliter
- O2 :
-
Oxygen
- ppm:
-
Parts per million
- RH:
-
Relative humidity
- s:
-
Second
- SSC:
-
Soluble solids content
- TA:
-
Titratable acidity
- USA:
-
United States of America
- US-FDA:
-
United States—Food and Drug Administration
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Acknowledgements
The authors wish to thank Dr. Derya ERBAŞ (Isparta University of Applied Sciences, Faculty of Agriculture) for the statistical analysis of data in this study.
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The design of this research was done by Mehmet Ali Koyuncu. M.A. Koyuncu also contributed to the interpretation of the results and writing of the article. The physical and chemical analyses in the present study were performed by Oya Buluc.
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Buluc, O., Koyuncu, M.A. Ozone: a promising alternative to prochloraz for cold storage of pomegranate. J Food Sci Technol 59, 2731–2740 (2022). https://doi.org/10.1007/s13197-021-05295-y
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DOI: https://doi.org/10.1007/s13197-021-05295-y