Effects of Aqueous Ozone on Microbial Growth, Quality, and Shelf Life Extension of Chinese Bayberry (Myrica rubra Sieb. et Zucc)
Journal of Food Processing and Preservation,
Год журнала:
2025,
Номер
2025(1)
Опубликована: Янв. 1, 2025
Chinese
bayberry
(
Myrica
rubra
Sieb.
et
Zucc.)
is
highly
susceptible
to
decay
during
storage,
resulting
in
a
very
short
shelf
life.
This
study
aimed
at
developing
new
technique
for
extending
its
life
through
aqueous
ozone
(AO)
spraying.
To
compare
the
deterioration
process,
bayberries
were
treated
with
different
AO
concentrations
(T1,
T2,
and
T3
6.25,
1.25,
0.25
mg/L,
respectively)
control
treatments
(CK1:
no
treatment,
CK2:
ultrapure
water
spraying,
CKa:
sealed
0.4‐
μ
m
polyethylene
film)
under
storage
conditions
of
3
°
C
±
0.5
25
days.
Key
fruit
quality
parameters
microbial
infection
rates
assessed
throughout
period.
Results
indicated
that
treatment
(0.25
mg/L)
extended
period
by
least
10
days
compared
groups;
reduced
rate
factor
four;
effectively
inhibited
growth
moulds
yeasts;
delayed
decline
ascorbic
acid
content,
soluble
solid
hardness.
In
contrast,
T1
(6.25
caused
softening
dehydration
skin
due
high
concentration.
conclusion,
an
appropriate
concentration
can
be
effective
method
prolonging
postharvest
fruits.
Язык: Английский
Postharvest quality of grapes treated with ozone mist, isolated and combined ozone gas, stored at different temperatures
Postharvest Biology and Technology,
Год журнала:
2025,
Номер
228, С. 113655 - 113655
Опубликована: Май 17, 2025
Язык: Английский
Elevated gaseous ozone concentrations: adverse effects on postharvest peach quality
Orestis Giannopoulos,
Ramsey Corn,
Camille McAvoy
и другие.
CyTA - Journal of Food,
Год журнала:
2025,
Номер
23(1)
Опубликована: Июнь 4, 2025
Язык: Английский
Advancing Fruit Preservation: Ecofriendly Treatments for Controlling Fruit Softening
Horticulturae,
Год журнала:
2024,
Номер
10(9), С. 904 - 904
Опубликована: Авг. 26, 2024
Textural
softening
is
a
major
factor
that
limits
the
storage
potential
of
fruit.
Fresh
produce
markets
incur
severe
financial
losses
due
to
excessive
fruit
softening.
The
application
preservation
strategies
aimed
at
mitigating
crucial
for
optimising
marketability
Proposed
include
ecofriendly
treatments,
namely,
hexanal,
edible
coatings,
heat
ozone
and
UV-C
irradiation.
These
treatments
optimise
firmness
retention
by
targeting
factors
affect
softening,
such
as
ethylene,
respiration
rates,
enzymes
pathogens.
This
review
discusses
mechanisms
which
inhibit
providing
insights
into
their
effect
on
ethylene
biosynthesis,
cell
wall
metabolism
disease
resistance.
Although
offer
promising
sustainable
approach
delaying
optimisation
treatment
protocols
needed
improve
efficacy
in
retaining
firmness.
Studies
reporting
molecular
are
limited.
Future
studies
should
prioritise
proteomic
transcriptome
analyses
advance
our
understanding
underlying
delay
fruit-softening
process.
Язык: Английский
A Combined Impact of Low-Voltage Electrostatic Field and Essential Oil on the Postharvest Properties of Chili Pepper: Insights into Related Molecular Mechanisms
Foods,
Год журнала:
2024,
Номер
13(22), С. 3686 - 3686
Опубликована: Ноя. 19, 2024
This
research
is
intended
to
ascertain
the
impact
of
low-voltage
electrostatic
field
(LVEF)
together
with
chili
pepper
leaf
essential
oil
(CLEO)
on
storage
quality
pepper.
Four
groups
samples
were
investigated,
namely,
control
(CK),
CLEO,
LVEF,
and
CLEO
+
LVEF.
Chili
from
LVEF
group
reduced
weight
loss
malondialdehyde
content
but
improved
ascorbic
acid
contents,
antioxidant
potential,
firmness,
color
attributes.
could
maintain
integral
structure
stability
cell
wall
by
suppressing
activities
hydrolases
pectin,
cellulose,
hemicellulose.
The
positive
role
was
explained
significantly
higher
chlorophyll
lower
chlorophyllase,
pheophytinase,
Mg-dechelatase
compared
CK
group.
Taken
together,
all
data
provide
supporting
evidence
for
a
synergistic
effect
enhancement
postharvest
traits
peppers.
Язык: Английский