Abstract
Minimally processed strawberries are perishable and susceptible to the development of pathogenic agents, making their post-harvest life limited. Thus, sanitization is a crucial step to ensure the quality of this produce. The objective was to evaluate the effect of treatment with ozone gas dissolved in water on the physicochemical properties and the incidence of pathogens in minimally processed strawberries stored under refrigeration. After minimal processing, “Camino Real” strawberries were submitted to five different treatments: immersion in ozonated water (OW) at three different concentrations (0.2; 0.5; and 1.0 mg L-1) at 10 ºC for 5 min; chlorine sanitization (Sumaveg®) in two steps, at 150 mg L-1 and 5 mg L-1, at 10 ºC for 10 min. The control treatment corresponded to fruits without sanitation. After the treatments, the fruits were stored under refrigeration at 5 ºC and 90% RH and evaluated for 12 days regarding postharvest quality (physical, physicochemical and biochemical), as well as the incidence of diseased fruits (%). The results showed that the sanitization of fruits with ozonized water, regardless of the concentration, favored the quality and health of strawberries during storage compared to fruits subjected to sanitization with chlorinated water and control fruits. Ozonated water treatment is an alternative to traditional sanitization with chlorine, maintaining the physicochemical quality of the minimally processed “Camino Real” strawberries stored under refrigeration.
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Claims 2
Claim · model-written summary
Sanitization with ozonized water favored the quality and health of strawberries during storage compared with chlorinated water and control fruits, regardless of concentration.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- ozonized watere0
- Outcome
- quality and healthe0
- Direction
- favorede0
- Qualifier
- regardless of the concentratione0
- Comparator
- chlorinated water and control fruitse0
- Setting
- refrigeratione2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“The results showed that the sanitization of fruits with ozonized water, regardless of the concentration, favored the quality and health of strawberries during storage compared to fruits subjected to sanitization with chlorinated water and control fruits.”
e2“in minimally processed strawberries stored under refrigeration”
Claim · model-written summary
Ozonated water treatment maintained the physicochemical quality of minimally processed strawberries, as an alternative to chlorine sanitization.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Ozonated water treatmente1
- Outcome
- physicochemical qualitye1
- Direction
- maintaininge1
- Comparator
- traditional sanitization with chlorinee1
- Setting
- refrigeratione2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed that the sanitization of fruits with ozonized water, regardless of the concentration, favored the quality and health of strawberries during storage compared to fruits subjected to sanitization with chlorinated water and control fruits.”
e1“Ozonated water treatment is an alternative to traditional sanitization with chlorine, maintaining the physicochemical quality”
e2“in minimally processed strawberries stored under refrigeration”
The same questions in other papers
irrigation · quality: general · Fragaria x ananassa (strawberry)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
2 papers more in this group
See all 6 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.