title: Exposure to ozone reduces postharvest quality loss in red and green chilli peppers.
abstract: The effect of continuous exposure to ozone at 0.45, 0.9 and 2μmolmol(-1) on quality changes during the storage of red and green chilli peppers at 10°C was investigated. Ozone at 0.45 and 0.9μmolmol(-1) reduced disease incidence in red peppers, with no further benefits at 2μmolmol(-1). Ozone at 0.9μmolmol(-1) reduced weight loss during storage and improved firmness maintenance. Skin colour was bleached in red peppers exposed to ozone at 2μmolmol(-1), and in green ones at all tested doses. Total phenolic content was not affected by ozone but antioxidant activity was reduced in green chilli peppers exposed to ozone at 2μmolmol(-1), due to lower ascorbic acid content in those samples. Ozone at 0.9μmolmol(-1) extended the shelf-life of chilli peppers.
authors.affiliation: Natural Resources Institute, University of Greenwich, Chatham ME4 4TB, United Kingdom. Electronic address: M.M.Glowacz@greenwich.ac.uk.
authors.forename: Marcin
authors.initials: M
authors.lastname: Glowacz
authors.affiliation: Natural Resources Institute, University of Greenwich, Chatham ME4 4TB, United Kingdom.
authors.forename: Deborah
authors.initials: D
authors.lastname: Rees
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D002212:Capsicum / Q000737:chemistry / Q000187:drug effects*; D005659:Fungicides, Industrial; D010084:Oxidation-Reduction; D010126:Ozone / Q000494:pharmacology*; D010636:Phenols / Q000032:analysis*; D010935:Plant Diseases / Q000517:prevention & control*
chemical_list: D005659:Fungicides, Industrial; D010636:Phenols; D010126:Ozone; D001205:Ascorbic Acid
keywords: Antioxidants; Firmness; Fresh produce; Microbial contamination; Visual quality