title: Effects of ozone treatment on postharvest strawberry quality.
abstract: The effect of ozone treatment on the postharvest quality of strawberry was evaluated. Strawberry fruits (Fragaria x ananassa Duch. cv. Camarosa) were stored at 2 degrees C in an atmosphere containing ozone (0.35 ppm). After 3 days at 2 degrees C, fruits were moved to 20 degrees C to mimic retail conditions (shelf life). The changes in several quality parameters such as fungal decay, color, sugar and acids distribution, and aroma were evaluated during the strawberries' shelf life. Ozone treatment was ineffective in preventing fungal decay in strawberries after 4 days at 20 degrees C. Significant differences in sugars and ascorbic acid content were found in ozone-treated strawberries. At the end of cold storage, the vitamin C content of ozonated strawberries was 3 times that of control fruits. A detrimental effect of ozone treatment on strawberry aroma was observed, with a 40% reduced emission of volatile esters in ozonated fruits.
authors.affiliation: Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa, CSIC, Sevilla, Spain. agracia@cica.es
authors.forename: A G
authors.initials: AG
authors.lastname: Pérez
authors.forename: C
authors.initials: C
authors.lastname: Sanz
authors.forename: J J
authors.initials: JJ
authors.lastname: Ríos
authors.forename: R
authors.initials: R
authors.lastname: Olías
authors.forename: J M
authors.initials: JM
authors.lastname: Olías
mesh_terms: D000079:Acetaldehyde / Q000032:analysis; D000085:Acetates / Q000032:analysis; D000123:Acetyltransferases / Q000032:analysis; D000446:Aldehyde-Lyases / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis; D003577:Cytochrome P-450 Enzyme System; D000431:Ethanol / Q000032:analysis; D005520:Food Preservatives; D005638:Fruit / Q000382:microbiology / Q000592:standards; D005658:Fungi; D008401:Gas Chromatography-Mass Spectrometry; D008084:Lipoxygenase / Q000032:analysis; D010126:Ozone; D013649:Taste; D013997:Time Factors
chemical_list: D000085:Acetates; D002241:Carbohydrates; D002264:Carboxylic Acids; D005520:Food Preservatives; D000431:Ethanol; D010126:Ozone; C007650:ethyl acetate; D003577:Cytochrome P-450 Enzyme System; D008084:Lipoxygenase; D000123:Acetyltransferases; D000446:Aldehyde-Lyases; C054540:hydroperoxide lyase; D000079:Acetaldehyde