Effect of aqueous ozone on quality and shelf life of Chinese winter jujube

Abstract

Effects of aqueous ozone on winter jujube quality were investigated. Winter jujubes were treated with 1.5, 2, 2.5, and 3 mg/L ozone in water for 5 min. The firmness, color, malonaldehyde (MDA), and other indicators were determined every 20 days. Experimental results showed that 2.5 mg/L aqueous ozone treatment had a positive results on keeping fruit firmness (~23%), titratable acidity (~29%), ascorbic acid (~41%), total soluble solid (~40%), delaying the color change, and the maturation of jujubes compared with nontreated jujubes, and reducing the maximum peak value of polyphenol oxidase activity (~10%) and prolonging the time to reach such a peak value (~40 days). Besides, an obvious reduction in MDA production (~36%) was observed after 100 days. Practical applications In view of the fact that winter jujubes tend to deteriorate at ambient temperature, a variety of effective methods, including low‐temperature storage, 1‐MCP treatment, modified atmosphere packaging, and coating edible film, have been proposed to achieve the better postharvest quality of fresh jujube. Recently, ozone, as a strong oxidant, has been widely used. In our work, we systematically explored influence of aqueous ozone on winter jujube quality. These results evidence the aqueous ozone treatment is an efficient tactic to improve the edible quality of winter jujube.

Effects of Gaseous Ozone on Microbiological Quality of Andean Blackberries (Rubus glaucus Benth)

“…The lower mass loss in the fruit treated with the highest O 3 concentrations could be associated with the lower respiration rates and microbial counts observed in these blackberries. Similar results were reported for strawberries [ 39 ] and winter jujubes [ 40 ] washed with aqueous ozone and in table grapes [ 41 ], red peppers [ 42 ], and blueberries [ 28 ] exposed to gaseous ozone. According to Contigiani et al [ 6 ], a thicker and reinforced cuticle in the O 3 -treated fruit, which contributes to keeping cell integrity and offers a protective effect against moisture loss, can explain the positive effect of ozone in hindering mass loss.…”

Ozonation Technique Effect on Horticultural Products Quality: A Review

“…Results showed that 2.5 ppm ozone concentration could maintain papaya quality at 25 °C with 70% relative humidity during 14 days of storage. Li et al [55] study also obtained the same concentration to maintain Chinese winter jujube quality. At the same time, Glowacz and Rees [56] use an optimal ozone level of 0,9 µmol/ mol to extend the chili shelf life.…”

Automatic periodical sulfur dioxide fumigation in combination with CO 2 ‐enriched atmosphere extends the storage life of durian ( Durio zibethinus Murr.)

“…The cell membrane permeability was determined by the method reported by Wang and Sugar (2013). Meanwhile, the MDA content was determined using the method of Li, Xiong, et al (2019). Accurate 2.0 g flesh of durian was homogenized in 5.0 ml of 10% trichloroacetic acid.…”

“…Controlled atmosphere (CA) storage is one of the most common and efficient technologies in fruit and vegetable preservation (Li, Xiong, et al, 2019; Pérez & Sanz, 2001). CA could reduce the activities of metabolic enzymes, inhibit the oxidation of membrane lipid, and delay the release of ethylene and senescence of fruit (Bekele et al, 2016; Brizzolara et al, 2017).…”