Influence of gaseous ozone on the native microflora of Andean fruits: spineless blackberry (Rubus glaucus), goldenberry (Physalis peruviana) and naranjilla (Solanum quitoense).

Abstract:

In the present research, it was evaluated gaseous ozone like postharvest treatment for the control of microorganisms in Andean fruits: blackberry (Rubus glaucus), goldenberry (Physalis peruviana) and naranjilla (Solanum quitoense). Doses of 1.5 ppm/5 min of gaseous ozone were applied: 0.5 ppm/5 min in goldenberry and 1.5 ppm/5 min in naranjilla, and immediately the fruits were stored in refrigeration (4 C) for 18, 28 and 21 days, respectively. Results were compared with fruits without ozone exposure (controls). After treatment and periodically during storage, total mesophilic aerobic, coliform, mold and yeast counts were performed. The ozone treatment significantly reduced the microbial load of the three fruits studied and the susceptibility determined, from highest to lowest, was: coliforms> total mesophilic aerobics> molds> yeasts. In general, the microbial counts on treated fruits were lower than control fruits. Results obtained show that the antimicrobial effect of gaseous ozone is selective and depends on the type of fruit and microorganism. Naranjilla was the fruit with the highest microbial load followed by blackberry and goldenberry. Physical characteristics of each fruit constitute barriers to the colonization of microorganisms. Blackberry is the fruit most susceptible to microbial attack due to the structure of its drupes; while naranjilla, although it presents a thick skin, the culture conditions, harvest and transport produce a high microbial load. Unlike the goldenberry, its papery calix constitutes a natural barrier that protects the fruit and reduces its possibility of contamination. The gaseous ozone applied under the conditions of the present study …

Año de publicación:

2019

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