The combined effect of ozone treatment and polyethylene packaging on postharvest quality and biodiversity of Toona sinensis (A.Juss.) M.Roem

Effects of ozone treatment on the antioxidant capacity of postharvest strawberry

“…A lower RR was also detected in ozone-treated papaya fruit (Carica papaya L.), cantaloupes, and coriander compared with the controls. 24,27,34 Weight loss (WL) is a key sensory feature for evaluating vegetable and fruit quality, 22 and is closely related to the transpiration and respiration of postharvest vegetable and fruit. 54,55 In this study, the WL of both the CK and OT groups increased with the storage time, especially in the rst 7 d, which may be related to the accelerated ventilation during refrigeration in the cold storage.…”

“…Chen et al also found a signicant positive correlation between the reduction of respiration in their ozone-treated group and the WL of postharvest Toona sinensis, and the RR and WL were lower in the OT group compared with the CK group. 22 Firmness (FIR) directly reects the changes in the ripening and soening degree and storage quality of strawberry fruit aer harvest because they are very susceptible to water loss and wilting. 56 The trend of FIR was a decrease during the whole storage time in both the CK and OT groups; however, the value in the OT group was always signicantly higher than that in the CK group, except on day 28, indicating that the strawberry pulp aer ozone treatment was rmer.…”

“…Ozone is a strong oxidant with bactericidal properties and no residue and has been widely used in the storage of agricultural products, as it can help maintain a higher storage quality of fruit in terms of rmness, 21 water loss, 22 total soluble solids and titratable acids, 23 respiration, and ethylene content. 24 This is because ozone not only effectively inhibits the growth of microorganisms and reduces pesticide residues, 25,26 but it also activates the antioxidant defense system of the fruit to remove active oxygen produced during physiological metabolism.…”

Effect of Ozone Treatment on Flavonoid Accumulation of Satsuma Mandarin (Citrus unshiu Marc.) during Ambient Storage

“…Previous research showed that O 3 treatment increases antioxidant capacity, total phenol, and flavonoid content in table grapes [12] and pears [13]. Furthermore, it was noted that the strong oxidative properties of O 3 could influence antioxidant and defense-related enzyme activities [14][15][16]. Total phenolics content has previously been found to be increased in ozone-treated banana [17], papaya [18], kiwi [19], green asparagus [20], and globe artichoke [21] when compared with control fruits and vegetables.…”

Effect of Aureobasidium Pullulans S-2 on the Postharvest Microbiome of Tomato During Storage

“…In recent years, several reports were demonstrating changes in microbial communities on fruit surfaces following different physical or chemical treatments. For example, the combination of ozone treatment and polyethylene packaging [17], hot water [18], waxing [19]. These researches have shown that a deeper understanding of changes taking place on fruit surfaces after harvest could provide new ideas for applying post-harvest control methods.…”