Liang YunZhi et al., Journal of Food Safety and QualityÂ 2017
The objective of the work was to investigate the effects of ozone treatment on the storage quality of postharvest cucumber. The cucumbers packed in micro-porous film were treated with 1, 3 and 5 µg/mL ozone for 15 min every other day at 7°C. The hardness, total soluble solids (TSS), titratable acid (TA), vitamin C, chlorophyll, malonaldehyde (MDA) and peroxidase (POD) activity were detected to determine the proper concentration of ozone.
Compared with the control group, 5 µg/mL ozone could sustain high hardness, reduce the decline rate of chlorophyll, vitamin C, TA and TSS content, prevent the accumulation of MDA, and inhibit the activity of POD effectively.
Conclusion is that ozone treatment can maintain physiological and biochemical indexes and improve the storage quality of cucumber effectively, and 5 µg/mL ozone has the best effect.
Effects of ozone treatment on the storage quality of postharvest cucumber
Author(s): Liang YunZhi; Ji LiLi; Chen CunKun; Wu Hao; Jing Lin; Pan YingHong; Wang ChengRong
Author Affiliation: College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Author Email : firstname.lastname@example.org , email@example.com
Journal article : Journal of Food Safety and Quality 2017 Vol.8 No.5 pp.1559-1564 ref.17
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