Abstract
Ozone is a powerful oxidant agent which is used in foods preservation on account of its ability of killing microorganisms. In the present study, the combined effects of ozone gas treatment and heat treatment on the physicochemical and sensory characteristics and shelf-life of strawberries kept under refrigeration were investigated. Strawberries were heat treated, ozonated at concentrations of 0.5, 1.0, and 1.5 ppm for 40 min and ozonated at the above-mentioned conditions in combination with heat treatment. Ozone and heat treatment affected significantly (p < .05) weight loss percentage and titratable acidity. Total soluble solids (TSS) content was affected significantly by heat treatment, ozone treatment at concentrations of 0.5 and 1.0 ppm and by the ozone treatments at all concentrations plus heat treatment. Color parameters L*, a*, b*, and pH were affected significantly by ozonation at concentration of 1.5 ppm plus heat treatment. Firmness, pH, and color parameter L* were affected significantly by ozonation at 1.0 ppm. Heat treatment and ozonation at 1.0 ppm plus heat treatment also affected firmness. In conclusion, strawberries treated with ozone at a concentration of 0.5 ppm and at 0.5 ppm plus heat treatment recorded a higher score in sensory analysis and slightly longer storage time.
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Claims 10
Claim · model-written summary
Ozone and heat treatment significantly affected weight loss percentage and titratable acidity of strawberries.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- Ozone and heat treatmente1
- Outcome
- weight loss percentage and titratable aciditye1
- Qualifier
- p < .05e1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e1“Ozone and heat treatment affected significantly (p < .05) weight loss percentage and titratable acidity”
Claim · model-written summary
Heat treatment significantly affected total soluble solids content of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- heat treatmente2
- Outcome
- Total soluble solids (TSS) contente2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e2“Total soluble solids (TSS) content was affected significantly by heat treatment”
Claim · model-written summary
Ozone at 0.5 and 1.0 ppm significantly affected total soluble solids content of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- ozone treatment at concentrations of 0.5 and 1.0 ppme3
- Outcome
- Total soluble solids (TSS) contente2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e2“Total soluble solids (TSS) content was affected significantly by heat treatment”
e3“ozone treatment at concentrations of 0.5 and 1.0 ppm”
Claim · model-written summary
Ozone at all concentrations plus heat treatment significantly affected total soluble solids content of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- the ozone treatments at all concentrations plus heat treatmente4
- Outcome
- Total soluble solids (TSS) contente2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e2“Total soluble solids (TSS) content was affected significantly by heat treatment”
e4“the ozone treatments at all concentrations plus heat treatment”
Claim · model-written summary
Ozone at 1.5 ppm plus heat treatment significantly affected color parameters L*, a*, b* and pH of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- ozonation at concentration of 1.5 ppm plus heat treatmente5
- Outcome
- Color parameters L*, a*, b*, and pHe5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e5“Color parameters L*, a*, b*, and pH were affected significantly by ozonation at concentration of 1.5 ppm plus heat treatment”
Claim · model-written summary
Ozone at 1.0 ppm significantly affected firmness, pH and color parameter L* of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- ozonation at 1.0 ppme6
- Outcome
- Firmness, pH, and color parameter L*e6
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e6“Firmness, pH, and color parameter L* were affected significantly by ozonation at 1.0 ppm”
Claim · model-written summary
Heat treatment significantly affected firmness of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Heat treatmente7
- Outcome
- firmnesse7
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e7“Heat treatment and ozonation at 1.0 ppm plus heat treatment also affected firmness”
Claim · model-written summary
Ozone at 1.0 ppm plus heat treatment significantly affected firmness of strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- ozonation at 1.0 ppm plus heat treatmente7
- Outcome
- firmnesse7
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“shelf-life of strawberries kept under refrigeration”
e7“Heat treatment and ozonation at 1.0 ppm plus heat treatment also affected firmness”
Claim · model-written summary
Strawberries treated with 0.5 ppm ozone, alone or with heat, scored higher in sensory analysis.
- Taxon
- StrawberriesFragaria ×ananassat0
- Treatment
- ozone at a concentration of 0.5 ppm and at 0.5 ppm plus heat treatmente7
- Outcome
- score in sensory analysise7
- Direction
- highere7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Strawberries”
e7“strawberries treated with ozone at a concentration of 0.5 ppm and at 0.5 ppm plus heat treatment recorded a higher score in sensory analysis and slightly longer storage time”
Claim · model-written summary
Strawberries treated with 0.5 ppm ozone, alone or with heat, had slightly longer storage time.
- Taxon
- StrawberriesFragaria ×ananassat0
- Treatment
- ozone at a concentration of 0.5 ppm and at 0.5 ppm plus heat treatmente7
- Outcome
- storage timee7
- Direction
- slightly longere7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Strawberries”
e7“strawberries treated with ozone at a concentration of 0.5 ppm and at 0.5 ppm plus heat treatment recorded a higher score in sensory analysis and slightly longer storage time”
The same questions in other papers
heat · quality: general · Fragaria x ananassa (strawberry)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
ozone · quality: general · Fragaria x ananassa (strawberry)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction · 1 reporting no difference from an alternative
- positive
- negative
- no effect
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.