Efecto del ozono gaseoso sobre las características fisicoquímicas, microbiologicas y apariencia general de Punica Granatum L. wonderful fresca Effect of gaseous ozone on physicochemical characteristics, microbiological and general appearance of fresh wonderful Punica granatum L. Carla Pretell ResumenEl objetivo del presente estudio fue evaluar el efecto del ozono gaseoso sobre las características fisicoquímicas, recuento mohos y levaduras y apariencia general de granada. Se trabajó con frutos de granada variedad Wonderful acopiados en una cámara de vidrio donde se inyectó el gas utilizando un equipo generador de ozono con flujo de 500 mg / h, y un medidor digital para cuantificar la concentración de ozono. Se utilizó un diseño compuesto central rotable (DCCR) para analizar el efecto de la concentración de ozono gaseoso y tiempo de almacenamiento (p < 0,05) sobre la pérdida de peso, firmeza, color en cáscara, sólidos solubles, recuento mohos y levaduras, contenido de antocianinas totales y apariencia general. Se determinó que la concentración de ozono gaseoso tuvo efecto significativo en las variables respuestas estudiadas. El modelo cuadrático presentó el mejor ajuste de datos. Se estableció que la concentración de ozono entre 40 -50 ppm permitió obtener la menor pérdida de peso, bajo recuento de mohos y levaduras; mayor firmeza, contenido de sólidos solubles, color en cáscara, contenido de antocianinas totales y apariencia general en granada durante 50 -55 días de almacenamiento.Palabras clave: mínimo proceso, conservación no térmica, compuestos antioxidantes, hórmesis, frutas. AbstractEvaluate the effect of gaseous ozone on physicochemical characteristics, molds and yeasts count and overall appearance of granada. Wonderful variety fruits of granada was collected in a glass chamber where the gas is injected using ozone generator equipment with flow of 500 mg / h and a digital meter for measuring the ozone concentration. A central composite design rotable (CCDR) was used to analyze the effect of the concentration of ozone gas and storage time (p < 0.05) on weight loss, firmness, shell color, soluble solids, mold and yeasts count, total anthocyanins content and overall appearance. It was determined that the concentration of ozone gas had significant effect on the responses studied variables. The quadratic model provided the best fit of data. It was established that the concentration of ozone between 40 -50 ppm, it allows for the lowest weight loss, low count of molds and yeasts; greater firmness, soluble solids, shell color, total anthocyanins content and overall appearance in Granada during 50 -55 days of storage.

Background: Asparagus (Asparagus officinalis L.) green is a vegetable with a great demand worldwide, and likewise, it is highly perishable due to its high respiration rate that accelerates its senescence. Disinfection of vegetables after their harvest is an obligatory practice that can reduce losses by decomposition due to the attack of microorganisms. Therefore, it is vital to preserving its microbiological and sensory characteristics to reach the final consumer. Objective: To evaluate the effect of gaseous ozone (0 to 10 ppm) and storage time (0 to 30 days) on phenol content, overall appearance, count of molds, psychrophilic bacteria, and viable mesophilic aerobes. Methods: the response surface methodology was used, applying a rotatable central composite design. Results: The results indicated that there was a significant influence (p <0.05) of the independent variables on the characteristics studied, as well as an adequate lack of fit of the quadratic regression model (p> 0.05). By means of the contour superposition technique, it was determined that the optimal conditions for the highest retention of phenol content (16.99 mg/g) and overall appearance (7.61 points) and lower counts of viable aerobic mesophilic bacteria (5.3 x 103 CFU/g) they corresponded to 10 ppm of gaseous ozone up to 25.91 days of storage, with adequate quality characteristics in the shoots. Conclusion: the region of interest was determined for optimal retention of phenol content and overall appearance, and a lower count of viable aerobic mesophilic bacteria in green asparagus during postharvest, suggesting to use the initial application of ozone gas at 10 ppm allowing 25.9 days storage at 1 °C. The results indicate that this technology is a good alternative in the conservation of fresh vegetables.

This research takes place in an agricultural industry enterprise which process a large number of products such as canned vegetables, fresh vegetables and frozen vegetables. Among canned vegetables we have the canned piquillo pepper salad. The research points towards the decrease of pH variability which causes nonconforming products. We decided to apply the Six Sigma method in order to decrease the pH variability in vegetable cans while checking that the method doesn´t alter the process in a critical way. In the Definition phase we set the description, requirements and steps for the project describing its characteristics such as inputs, outputs, suppliers, internal and external clients and stakeholders. In the Measuring phase we focused on determination and measuring of the key process input variables (X's) as well as the key process output variables (Y's) by means of optimizing tools. In the Analysis phase we looked for the main causes with quantitative tools in order to prove statistically that the KPIV's found in the Measuring phase have an impact over the Y variable (canned piquillo pepper salad pH). The statistics tools we employed were basically regression and analysis of variance. In the Improvement and Control phase, Experiment Design takes place with the key variables as input. Finally the vegetable can pH variability vas reduced to a 4.2-4.4 range from a 4.1-4.5 one which ensures the safety and the characteristics of the product.