Effect of Ozone and Storage Temperature on Postharvest Diseases and Physiology of Carrots (Daucus carota L.)

Abstract

<jats:p>Effects of ozone and storage temperature on carrots and two postharvest pathogens—<jats:italic>Botrytis cinerea</jats:italic> Pers. and <jats:italic>Sclerotinia sclerotiorum</jats:italic> de Bary—were investigated. Pathogen-inoculated and uninoculated whole carrots were exposed to an ozone concentration of 0 (control), 7.5, 15, 30, or 60 μl·liter<jats:sup>-1</jats:sup>. Treatment chambers were flushed with a total flow rate of 0.5 liters·min<jats:sup>-1</jats:sup> (air and ozone) for 8 h daily for 28 days. The experiment was repeated twice at storage temperatures of 2, 8, and 16C. The residual ozone concentration (ozone supplied-exhausted and reacted ozone) increased with ozone supply concentration but was less at higher storage temperatures. A 50% reduction of daily growth rates of both fungi at the highest ozone concentration indicated that ozone was fungistatic. Carrot respiration rate, electrolyte leakage, and total color differences increased with ozone concentration. Ozone-treated carrots were lighter (higher L<jats:sup>*</jats:sup> values) and less intense (lower chroma values) in color than control carrots.</jats:p>

Experimental Effect of Ozone upon Some Indicator Bacteria for Preservation of an Ecologically Protected Watery System

“…Ozone gas concentration, RH and time were all significant factors for the inactivation of E. coli O157: H7 (Liew & Prange, 1997), of which ozone gas concentration was the most important. Moreover, it must be a synergism between ozone gas concentration and RH, while temperature (Manousaridis et al, 2005) may be another important factor for ozone gas effectiveness.…”

Effect of ozone on spore germination, spore production and biomass production in two Aspergillus species

“…Interest in the use of ozone increased significantly after it was deemed safe in the USA (Graham 1997) and approved as a recognised food additive by the US-FDA (Karaca and Velioglu 2007). Several studies have shown that ozone can be effectively used to curb food spoilage organisms (Liew and Prange 1994;Barth et al 1995;Sarig et al 1996;Tzortzakis et al 2007aTzortzakis et al , b, 2008, but the specific effects of ozone on the development of such organisms need to be studied if ozone is to be used more effectively. In particular, the impact of different levels of ozone on macroscopic development and micromorphological characters need to be investigated.…”

Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

“…On the other hand, although the results of the analysis of variance indicates a significant change in color hue due to the interaction between ozone concentration and exposure time, the regression coefficients were not significant (p > 0.05). It is noteworthy that the color is an important indicator of product quality and also has influence on consumer perceptions (Carvalho, Chagas, & Souza, 1997) being used to assess the quality of ozonated food (Liew & Prange, 1994;Nadas, Olmo, & García, 2003;Sung, Song, Kim, Ryu, & Kang, 2014). Alencar et al (2011) observed significant variation in color difference of peanut kernels as a function of ozonation.…”