Ozonation: Post-harvest processing of different fruits and vegetables enhancing and preserving the quality

Barthwal, Riya; Negi, Akanksha; Kathuria, Deepika; Singh, Narpinder

doi:10.1016/j.foodchem.2024.141489

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141489

|View full text |Cite

Ozonation: Post-harvest processing of different fruits and vegetables enhancing and preserving the quality

Riya Barthwal,

Akanksha Negi,

Deepika Kathuria

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 174 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Cu-Doped MnO2 Catalysts for Effective Fruit Preservation via Ozone Synergistic Catalytic Oxidation

Huang,

Khan,

Zhai

et al. 2024

Foods

View full text Add to dashboard Cite

Developing and implementing technologies that can significantly reduce food loss during storage and transport are of paramount importance. Ozone synergistic catalytic oxidation (OSCO) technology has been developed, which sterilizes bacteria and viruses on the surface of food and degrades ethylene released during fruit storage through the active oxygen produced by the catalytic decomposition of ozone. Herein, we report the hydrothermal synthesis of MnO2 with distinct phase compositions and nanostructures through simply varying the reaction temperatures. Optimized copper-doped α-MnO2 nanorods exhibited remarkable efficacy in activating ozone at a concentration of 40 ppb, and this activation resulted in the complete eradication of indicator bacteria on food surfaces within a 24 h period. Moreover, these nanorods demonstrated high effectiveness in decomposing more than 80% of the ethylene molecules emitted by apples and bananas during the preservation period. The high concentration of surface oxygen vacancies is believed to contribute to the enhanced catalytic activity of the Cu-doped α-MnO2 catalyst in the OSCO procedure by reducing ethylene production and maintaining the fruit quality during the preservation period.

show abstract

Cu-Doped MnO2 Catalysts for Effective Fruit Preservation via Ozone Synergistic Catalytic Oxidation

Huang,

Khan,

Zhai

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Ozonation: Post-harvest processing of different fruits and vegetables enhancing and preserving the quality

Cited by 1 publication

References 174 publications

Cu-Doped MnO2 Catalysts for Effective Fruit Preservation via Ozone Synergistic Catalytic Oxidation

Cu-Doped MnO2 Catalysts for Effective Fruit Preservation via Ozone Synergistic Catalytic Oxidation

Contact Info

Product

Resources

About