Influence of ozonated water on the structure and on some quality parameters of whole strawberries in modified atmosphere packaging (MAP).
Rocculi P., Romani S., Dalla Rosa M., Bacci A., Vallicelli M., Bassi G., Tonutti P.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004 page 21
2004
บทคัดย่อ
Strawberry fruits (Fragaria x ananassa Duch. Cv. Darselect) were submerged in ozonated water (1.66 ppm) for 5 minutes, packed in air and in modified atmosphere (65% N2O, 25% Air, 5% O2, 5% CO2) and stored at 4 °C for 20 days.SEM analysis of the surface cells of the fresh product and after treatment was performed.Ethylene production, CO2 and O2 concentrations in the package headspace, pH, titrable acidity, soluble solids content, colour and texture modifications during storage were assessed.Ethylene production was low during all the storage period for all samples.Colour evaluation of surface of the fruits showed a rapid increase of saturation (C*) and red index values (a*) during storage, in particular for the control sample (not treated, packed in air).The image analysis on sepal colour indicated a preservative effect of the ozonated water treatment.
The images obtained with SEM of the cell walls close to the fruit surface of untreated and treated samples, showed an irregular shape of the cells in ozonated-water treated strawberries, in comparison to those untreated.The dynamometric results, obtained with texture analyzer, did not show significant differences in the decrease of maximum firmness between samples.However, the work needed to penetrate the surface layer (5 mm close to the surface) of different strawberries samples differed significantly, indicating a more pronounced superficial softening in the samples treated with ozonated-water.Moreover, fruits packed in MA showed, in comparison to control samples, higher firmness values.Excluding sepals colour, ozonated-water treatment did not appear to improve quality maintenance of strawberry fruits in MAP.