Effect of treatments with gaseous ozone on the physicochemical quality and antioxidant capacity in naranjilla (Solanum quitoense Lam).

Abstract:

The aim was to evaluate the use of gaseous ozone as postharvest treatment on the physicochemical quality and antioxidant capacity in naranjilla. Fresh fruits were divided into two groups:(1) gaseous ozone treatment, 1.5 ppm and (2) untreated fruits, called controls. Fruits were packed in clamshell trays. During refrigerated storage (4 C) at 0, 7, 14 and 21 days was evaluated: index of deterioration, weight loss, pH, acidity, soluble solids, ratio, color (L* and b*) of refrigerated storage (4 C), respiratory rate, firmness and antioxidant compounds (ascorbic acid, carotenoids, total phenols and antioxidant capacity). Treated and control fruits maintained good characteristics for 14 days; for the end of storage (day 21) the treated fruits presented slight to moderate damage while the control fruits developed moderate to severe damage, with fungal development being the main symptom of damage. However, the treatment with ozone produced greater weight loss in relation to the control fruits. On the other hand, the treatment reduced color losses and ethylene production in addition to maintaining greater firmness throughout the storage without affecting quality parameters such as pH, acidity, soluble solids, ratio and respiration rate. As for the antioxidant compounds content, a positive effect was observed in phenols, ascorbic acid and antioxidant capacity (except carotenoids), since an immediate increase occurred after treatment. After 21 days of storage its produced an accumulation of all the antioxidants analyzed with a higher concentration than in the control fruits. Probably this condition would have allowed to maintain the quality of the fruit increasing its …

Año de publicación:

2018

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