Effects of gaseous ozone exposure on cold stored orange fruits.
Ki Renzo G.C., Altieri G., D’Erchia L., Lanza G., Strano M.C.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.71
2004
บทคัดย่อ
Effects of gaseous ozone exposure on cold stored orange fruits.
The influence of Ozone treatment in relation with storage temperature and venting system on orange fruits decay was examined in an intermittent ozone exposure.In order to allow the rooms to be free of gas during the working time the experimental trials were carried out generating ozone in day-night cycles and the ozone were on-line controlled using an infrared analyser.The effects of gaseous ozone exposure on development of post-harvest green and blue moulds (Penicillium digitatum and Penicillium italicum) in artificially inoculated citrus fruit (104 cfu ml-1) were evaluated.The orange were pretreated according with the following protocol: control (no wash), washing with ozonized water (0.6 ppm), washing with cholrinated water (50 ppm).After the washing-pre-treatments the fruits has been stored for 8 weeks at 5 °C and 90-90% relative humidity in an intermittent ozone exposure (treatment) and in normal cold storage room (control).Gaseous ozone at 0.3 ppm did not reduce Penicillium mould incidence in no-wash fruit: apparently, fungal structure in wounds remain protected from oxidant effect of ozone.The data collected shown a synergistic effect between ozone or chlorine wash and exposure at 0.3 ppm in inhibiting mycelial growth and preventing sporulation on citrus inoculated with Penicillium.Ozone would also decrease the load of pathogenic spores in the storage room and inhibit the surface growth of mould on packages, walls and floors, with a subsequent reduction in the amount of inoculum available for re-infections of stored product.Ozoned exposure reduced ageing and weight loss than oranges stored in a non-ozonated environment.