Effects of ozone and chlorine postharvest treatments on quality of fresh-cut red bell peppers

Abstract:

The effects of chlorine (200μLL -1), ozonated water (1μLL -1) and gaseous ozone (0.7μLL -1) on physicochemical attributes and microbial quality of minimally processed red bell peppers were studied. In all the experiments, O 2 continuously decreased and CO 2 concentration increased, the pH augmented and a significant softening was observed in all the fruits. By day 14, L values decreased in all the fruits, with the greatest changes found in the chlorinated samples (approximately 12units). Peppers treated with the aqueous solutions showed greater changes in the quality attributes with increasing washing times and especially when chlorine was used. The exposure for three min to gaseous O 3 reduced the mesophiles, psychrotrophes and fungal populations of the fresh-cut peppers in 2.5, 3.3 and 1.8 log units, respectively. Combined with modified atmosphere, this could be an appropriate method to maintain the quality and extend the storage period of minimally processed red bell peppers. © 2012 Institute of Food Science and Technology.

Año de publicación:

2012

Keywords:

• Cold storage
• Modified atmospheres
• Capsicum Annuum
• Sanitisers

Fuente:

scopus