Combined Effect of Ozone Treatment and Modified Atmosphere Packaging on Antioxidant Defense System of Fresh-Cut Green Peppers

Chen, Junran; Hu, Yuanliang; Wang, Jianming; Hu, Hanyan; Cui, Hanyuan

doi:10.1111/jfpp.12695

Cited by 51 publications

(16 citation statements)

References 32 publications

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“…All of these antioxidants enable plant cells to scavenge ROS and help to prevent cellular damage [ 119 ]. In this regard, Chen et al [ 98 ] investigated the metabolic activity of some antioxidant enzymes found in fresh-cut green peppers including POD, SOD and PAL activities (that were induced by ozone supplied at 6.42 mg cm −3 for 15 min and stored under MAP conditions at 5 °C for 21 days) and PPO activity (inhibited by ozone and MAP treatment). These authors concluded that both ozone and MAP can enhance the effectiveness of the antioxidant defense system.…”

Section: Ozone Treatments and Fresh-cut Fruits And Vegetables Qualitymentioning

confidence: 99%

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Botondi

Barone

Grasso

2021

Foods

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In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.

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Section: Ozone Treatments and Fresh-cut Fruits And Vegetables Qualitymentioning

confidence: 99%

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Botondi

Barone

Grasso

2021

Foods

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“…At the end of storage, MDA contents of cherry tomatoes treated with high‐pressure argon were 22.35% (0.4 MPa), 32.97% (0.8 MPa), and 30.17% (1.2 MPa), lower than that of control, respectively. MDA is usually applied to the main indicator for monitoring lipid peroxidation attributed to oxidative damage (Chen, Hu, Wang, Hu, & Cui, ; Glowacz & Rees, ). In our study, the MDA contents of cherry tomatoes treated with high‐pressure argon were obviously lower than that of control, which indicated that oxidative damage of cherry tomatoes was decreased by high‐pressure argon treatment.…”

Section: Resultsmentioning

confidence: 99%

Application of high‐pressure argon for improving postharvest quality of cherry tomato

Feng

Zhang

Adhikari

et al. 2018

J Food Process Engineering

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The purpose of this study was to investigate the effect of high‐pressure argon on postharvest quality of cherry tomatoes. Physicochemical attributes including weight loss, decay incidence, color changes, firmness, respiratory intensity, titratable acidity (TA), malondialdehyde content (MDA), water status, and antioxidant enzyme activities were analyzed. Flavor characteristics of cherry tomatoes were determined by GC–MS. The results showed that decay incidences of cherry tomatoes subjected to high‐pressure argon at 0.4, 0.8, and 1.2 MPa were 27.03, 64.86, and 45.95%, respectively, lower than that of control after 25 days of storage. Throughout the storage, high‐pressure argon was most effective in decreasing weight loss, retaining color, firmness, and TA content, reducing respiration intensity and MDA content, and inhibiting the redistribution of water. Cherry tomatoes treated with high‐pressure argon at 0.8 MPa maintained higher levels of antioxidant enzyme activities including superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase. The results of GC–MS showed that high‐pressure argon treatment remarkably influenced the flavor profiles, characteristics of cherry tomatoes during postharvest storage. Therefore, high‐pressure argon treatment may have potential application in preservation technique of fruit and vegetables.

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“…The enzymatic antioxidant system of FC green peppers treated with gaseous ozone (6.42 mg cm −3 for 15 min) was induced during storage at 5℃, while polyphenol oxidase activity was reduced. A synergistic effect was even observed when the latter ozone treatment was combined with modified atmospheric packaging (3% O 2 , 4% CO 2 , and 93% N 2 ) of green peppers [83].…”

Section: Ozonementioning

confidence: 99%

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

Artés–Hernández¹,

Martínez−Hernández²,

Aguayo³

et al. 2017

Postharvest Handling

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The current high demand of minimally processed or fresh-cut fruit and vegetables results from the consumer's desire for healthy, convenient, fresh, and ready-to-eat plant foodderived commodities. Fresh-cut fruits and vegetables are usually packaged under activeor passive-modified atmosphere packaging, while its shelf life must be under refrigerated conditions. The most important goal to preserve quality and safety focuses on releasing the microbial spoilage flora, since every unit operation involved will influence the final load. Sanitation in the washing step is the only unit operation able to reduce microbial load throughout the production chain. Chlorine is widely used as an efficient sanitation agent, but some disadvantages force to find eco-friendly emerging alternatives. It is necessary to deal with aspects related to sustainability because it could positively contribute to the net carbon balance besides reducing its use. Several innovative techniques seem to reach that target. However, industrial changes for replacing conventional techniques request a fine knowledge of the benefits and restrictions as well as a practical outlook. This chapter reviews the principles of emerging eco-friendly techniques for preserving quality and safety of fresh-cut products in order to meet the expected market's demand.

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Combined Effect of Ozone Treatment and Modified Atmosphere Packaging on Antioxidant Defense System of Fresh-Cut Green Peppers

Cited by 51 publications

References 32 publications

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Application of high‐pressure argon for improving postharvest quality of cherry tomato

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

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