Physiological Quality of Corn Seeds Treated with Gaseous Ozone

Rosa, Caio César; Alencar, Ernandes Rodrigues de; Souza, Nara Oliveira Silva; Bastos, Cristina Schetino; Suinaga, F. A.; Ferreira, Wallas Felippe de Souza

doi:10.1080/01919512.2021.1940836

Cited by 10 publications

(2 citation statements)

References 39 publications

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“…An increase in the electrical conductivity of ozonized wheat grains was also observed [22]. A similar increase in the electrical conductivity of corn subjected to ozone gas and atmospheric air at temperatures of 20, 30, 35, and 40 • C was observed [43]. This increase in electrical conductivity was observed in the present study, with 29.2 mg/g at the bottom (5 h of exposure), starting from 171.05 µS cm −1 g −1 with 29.2 mg/g and a value of 190.55 µS cm −1 g −1 with 47.1 mg/g (8 h); then, for the dose of 57.8 mg/g (10 h) there was a decrease in the electrical conductivity value, but there was an increase afterward with the dose of 87.4 mg/g (15 h), starting from 199.29 µS cm −1 g −1 and reaching a maximum peak of 218.34 µS cm −1 g −1 for the dose of 117 mg/g (20 h).…”

Section: Discussionsupporting

confidence: 59%

Ozonation of Cowpea Grains: Alternative for the Control of Callosobruchus maculatus and Maintenance of Grain Quality

Ramos

Silva

et al. 2023

Agriculture

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Nowadays, the modified atmosphere with ozone is one of the main alternatives for controlling insect pests in stored grains, as it allows grain quality to be maintained while causing no environmental damage. In light of this, the purpose of this study was to assess the toxicity of ozone to C. maculatus in cowpea grains as well as how it affects the physiological and physical properties of the grains. The toxicity was determined by estimating lethal doses (mg/g) at the top and bottom of the fumigation chamber for 50% and 95% of adult insects (LD50 and LD95). Cowpea grain samples were removed after being exposed to ozone, and the effect of ozonation on the physical and physiological quality of the grains was assessed. The electrical conductivity, water content, and germination were all examined in this manner. The lethal doses LD50 were 65.97 and 45.52 mg/g when the insects were distributed at the top and bottom of the fumigation chamber, respectively. As a result, ozone toxicity was higher at the bottom than at the top. The increase in ozone doses resulted in a decrease in water content. The germination rate exceeded 90% in both locations where ozone was applied. The electrical conductivity remained constant, ranging between 152.01 and 239.59 S cm−1 g −1. The findings indicate that ozone is toxic to C. maculatus but has no effect on grain quality. Ozone may therefore be used to manage C. maculatus in cowpea that has been stored.

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Section: Discussionsupporting

confidence: 59%

Ozonation of Cowpea Grains: Alternative for the Control of Callosobruchus maculatus and Maintenance of Grain Quality

Ramos

Silva

et al. 2023

Agriculture

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“…En cultivos como el trigo de invierno, el ozono eleva la eficiencia de germinación y mejora la calidad de las semillas (Avdeeva et al, 2018). También es una tecnología promisoria para el cultivo de maíz, donde incrementa la germinación y longitud de plántulas; además, es benéfica en semilla de baja calidad, por lo que se recomienda su eficaz tratamiento (10 mg L -1 y 30 min) sin importar su calidad (Rosa et al, 2022).…”

Section: Mejora De Las Propiedades Nutricionales Sensoriales Y Funcio...unclassified

El Papel Del Ozono en La Calidad E Inocuidad Alimentaria

García-Bañuelos,

Gardea-Béjar,

Vázquez-Moreno

et al. 2023

RevFitotecMex

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La preferencia del consumidor por alimentos de alta calidad ha promovido la creación de nuevos sistemas de conservación, siendo esto especialmente inducido por factores como la demanda de alimentos mínimamente procesados y la aparición de nuevos patógenos. La tecnología de ozonización proporciona importantes beneficios sobre la calidad de los alimentos, destacando por el principal atributo del ozono como agente antimicrobiano, con un amplio espectro de acción, además de ser una tecnología novedosa en la descontaminación química, reciclamiento de aguas residuales y mejora de propiedades en los alimentos. Hoy en día, esta tecnología presenta una amplia adopción comercial a nivel mundial, contando con importantes aprobaciones de organismos reguladores por ser una alternativa no-térmica, verde y bio-amigable; incluso, su certificación como aditivo alimentario se debe a su naturaleza ecológica de fácil degradación, en comparación con otros métodos. Existen relevantes investigaciones enfocadas a la aplicación del ozono que muestran sus beneficios en variados sectores de esta industria. En el presente artículo se analiza sistemáticamente el papel del ozono en eficientar tanto la inocuidad como la calidad de los alimentos, destacando las propiedades de este compuesto, sus mecanismos de acción y algunas aplicaciones con alto potencial de uso en esta industria.

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