บทคัดย่องานวิจัย

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Ozone storage effects on anthocyanin content and fungal growth in blackberries.

Barth, M. M.; Zhou Cen; Mercier, J.; Payne, F. A.;

Journal of Food Science Year: 1995 Vol: 60 Issue: 6 Pages: 1286-1288 Ref: 28 ref.

1995

บทคัดย่อ

Ozone storage effects on anthocyanin content and fungal growth in blackberries.

 

Blackberry cv. Chester fruits were harvested and stored for 12 d at 2 deg C in 0.0, 0.1 or 0.3 p.p.m. ozone. Berries were evaluated for fungal decay, anthocyanins, colour and peroxidase (POD) activity. Ozone storage suppressed fungal development for 12 d, while 20% of control fruits showed decay at this stage. The main mould was Botrytis cinerea. Ozone storage did not cause observable injuries or defects. By 12 d, juice anthocyanin content was similar to initial levels for all treatments. Surface colour retention (measured by hue angle) after 5 and 12 d storage was better in berries stored in 0.3 p.p.m. ozone (similar to initial values) than in those stored in 0.1 p.p.m. ozone or controls. POD activity after 12 d of storage was greater in controls and the 0.1 p.p.m. treatment than in the 0.3 p.p.m. treatment.