Investigation of Different Ozone Gas Doses Treatments on Broccoli (Brassica oleracea var. italica) Postharvest Quality During Cold Storage

Sebze ve meyveler için kalitenin sağlanmasındaki temel faktör düşük saklama sıcaklıklarının uygulanmasıdır. Bunun yanında, gelişen teknoloji ile birlikte soğukta saklamaya ek olarak alternatif koruma yöntemleri ön plana çıkmaya başlamıştır. Son yıllarda oldukça önem kazanmış alternatif koruma yöntemlerinden biri de ozon teknolojisidir. Bu çalışmada, farklı doz ozon gazı konsantrasyonlarının brokoli kalitesi üzerindeki etkisi incelenmiştir. Ev tipi buzdolaplarının sebzelik haznesinde saklanan örneklere depolama süresi boyunca 0,05 ppm ve 0,3 ppm ozon uygulaması gerçekleştirilmiştir. Brokoli örnekleri C vitamini, klorofil, ağırlık kaybı, toplam canlı ve küf-maya sayısı ile görsel kalite parametreleri açısından değerlendirilmiştir. Buna göre ozon uygulamasının soğukta saklama sırasında ürünlerin C vitamini, klorofil, ağırlık kaybı ve görsel kalite değerleri üzerinde olumlu etkisinin olabileceği saptanırken; sertlik, renk, toplam canlı ve küf-maya sayısı değerlerinin ozonlama işleminden etkilenmediği belirlenmiştir.

Anahtar Kelimeler:

Ozon uygulaması, soğukta saklama, brokoli, hasat sonrası kalite

Investigation of Different Ozone Gas Doses Treatments on Broccoli (Brassica oleracea var. italica) Postharvest Quality During Cold Storage

At postharvest, the main factor for the fruit and vegetable quality protection is to apply low storage temperature. Also, by the developing technology, alterative protection techniques start to come into prominence in addition cold storage. In a summary, the purpose of these technologies is to preserve food quality for longer time and to provide increasing of shelf-life of foods. One of the alternatives preserving technologies that has taken importance at recent years is ozone technology. In this study, different dozes of ozone gas effect on the broccoli quality were investigated. 0.05 ppm and 0.3 ppm ozone treatments were applied to samples that were kept in the vegetable compartment at refrigerator. Broccoli samples were evaluated with regards to vitamin C, chlorophyll, weight loss, total viable and mold-yeast count and visual quality parameters. As a result, it was indicated that ozone treatment has positive effects on vitamin C, chlorophyll, weight loss and visual quality during cold storage whereas hardness, total viable and mold-yeast count values do not be affected by ozone application.

Keywords:

Ozone treatment, cold storage, broccoli, postharvest quality,

PDF

___

[1] Li, P., Yu, X., Xu, B. (2017) Effects of UV-C light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits (Litchi, Longan, and Rambutan) in different fruit forms, Journal of Food Quality, Article ID 8785121, 12 pages.
[2] Kim, J.G., Yousef, A.E., Khadre, M.A. (2003) Ozone and its current and future application in food industry, Advances in Food and Nutrition Research, 45: 167-218.
[3] Guzel-Seydim, Z.B., Greene, A.K., Seydim, A.C. (2004) Use of ozone in the food industry, LWT-Food Science and Technology, 34(4): 453-460.
[4] Kuşçu, A. and Pazır, F. (2004) Ozone applications in food industry, Gıda, 29 (2): 123-129. (in Turkish)
[5] Tzortzakis, N. and Sargyris, A. (2017) Postharvest ozone application for the preservation of fruits and vegetables, Food Reviews International, 33(3): 270-315.
[6] Baia, G.M., Freitas-Silva, O., Junior, M.F. (2020) Understanding the role of chlorine and ozone to control postharvest diseases in fruit and vegetables: A review, Current Nutrition & Food Science, 16(4): 455-461.
[7] Botondi, R., Barone, M., Grasso, C. (2021) A review into the effectiveness of ozone technology for improving the safety and preserving the quality of fresh-cut fruits and vegetables, Foods, 10(4): 748.
[8] Sarron, E., Gadonna-Widehem, P., Aussenac, T. (2021) Ozone treatments for preserving fresh vegetables quality: A critical review, Foods, 10(3): 605.
[9] Achen, M. and Yousef, A.E. (2001) Efficacy of ozone against Escherichia coli O157:H7 on apples, Journal of Food Science, 66(9): 1380-1384.
[10] Salvador, A., Abad, I., Arnal, L., Martinez-Javega, J.M. (2006) Effect of ozone on postharvest quality of persimmon, Journal of Food Science, 71(6): S443-S446.
[11] Akbas, M.Y. and Ozdemir, M. (2008) Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers, International Journal of Food Science and Technology, 43(9): 1657–1662.
[12] Ölmez, H. and Akbaş M. (2008) Optimization of ozone treatment of fresh-cut green leaf lettuce, Journal of Food Engineering, 90(4): 487–494.
[13] Zambre, S.S., Venkatesh, K.V., Shah, N.G. (2010) Tomato redness for assessing ozone treatment to extend the shelf life, Journal of Food Engineering, 96(3): 463–468.
[14] Karaca, H., Spencer S. Walseb, S.S., Smilanick, J.L. (2012) Effect of continuous 0.3 μL/L gaseous ozone exposure on fungicide residues on table grape berries, Postharvest Biology and Technology, 64(1): 154–159.
[15] Kim, C. and Hung, Y. (2012) Inactivation of E. coli O157:H7 on blueberries by electrolyzed water, ultraviolet light, and ozone, Journal of Food Science, 77(4): M206-M211.
[16] Evrendilek, G.A and Uzun, K.K. (2020) Effects of ozonation, alkaline ionized water, and their combination on surface disinfection and shelf life extension of tomatoes, Journal of Food Processing and Preservation, 44(10): e14792.
[17] Chen, C., Zhang, H., Zhang, X., Dong, C., Xue, W., Xu, W. (2020) The effect of different doses of ozone treatments on the postharvest quality and biodiversity of cantaloupes, Postharvest Biology and Technology, 163: 111124.
[18] Bigi, F., Haghighi, H., Quarteri, A., Leo, D. R., Pulvirenti, A. (2021) Impact of low-dose gaseous ozone treatment to reduce the growth of in vitro broth cultures of foodborne pathogenic/spoilage bacteria in a food storage chamber, Journal of Food Safety, 41(3): e12892.
[19] Panau, A.A., Akrida-Demertzi, K., Demertzis, P., Riganakos, K.A. (2021) Effect of gaseous ozone and heat treatment on quality and shelf life of fresh strawberries during cold storage, International Journal of Fruit Science, 21(1): 218-231.
[20] Gorzelany, J., Kapusta, I., Zardzewialy, M., Belcar, J. (2022) Effects od ozone application on microbiological stability and content of sugars and bioactive compounds in the fruit of Saskatoon berry (Amelanchier alnifolia Nutt.), Molecules, 27(19): 6446.
[21] Kaur, P., Kaur, K., Devgan, K., Kumar, M., Sandhu, K., Kaur, A. (2022) Potential of low- dose aqueous ozone treatment and packaging to extent quality and shelf-life of green pea pods under cold storage, Journal of Food Processing and Preservation, 46(10): e16165.
[22] Hışıl, Y., (1993) Enstrümental Gıda Analizleri Laboratuar Kılavuzu, EgeÜniversitesi, Mühendislik Fakültesi Çoğaltma Yayınları, No:55, İzmir, (45)s.
[23] Sabir, F.K. (2012) Postharvest quality response of broccoli florets to combined application of 1-methylcyclopropene and modify atmosphere packing, Agricultural and Food Science, 21(4): 421-429.
[24] Yuan, G., Sun, B., Yuan, J., Wang, Q. (2010) Effect of 1-methlycyclopropene on shelf life, visual quality, antioxidant enzymes and health-promoting compounds in broccoli florets, Food Chemistry, 118(3): 774-781.
[25] Perez, A.G., Sanz, C., Rios, J.J., Olias, R., Olias, J.M. (1999) Effects of ozone treatment on postharvest strawberry quality, Journal Agric. Food Chem., 47(4): 1652−1656.
[26] Aiamla-or, S., Yamauchi, N., Takino, S., Shigyo, M. (2009) Effect of UV-A and UVB irradiation on broccoli (Brassica oleracea L. Italica Group) floret yellowing during storage, Postharvest Biol. Technol., 54(3): 177-179.
[27] Nath, A., Bagchi, B, Misra, L.K., Deka, B.C. (2011) Changes in post-harvest phytochemical qualities of broccoli florets during ambient and refrigerated storage, Food Chem., 127(4): 1510-1514.
[28] Forney, C.F., Song, J., Fan, L.F., Hildebrand, P.D., Jordan, M.A. (2003) Ozone and 1- methylcyclopropene slter the postharvest quality of broccoli, J. Amer. Soc. Hort. Sci., 128(3): 403-408.
[29] Karaca, H. and Velioğlu, Y.S. (2014) Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley, Postharvest Biology and Technology, 88:46–53.
[30] Sevilgen, Ö. (2009) Ozon, klor ve hidrojen peroksit uygulamalarının pazıda klorofil miktarı üzerine etkileri, Yüksek Lisans Tezi, Ankara Üniversitesi.
[31] Nadas, A., Olmo, M., and Garcia, J. M. (2003) Growth of Botrytis cinerea and strawberry quality in ozone-enriched atmospheres, J. Food Sci. 68(5):1798-1802.
[32] Geransayeh, M., Mostofi, Y., Abdossi, V., Nejatian, M.A. (2012) Effects of ozonated water on storage life and postharvest quality of Iranian table grape (cv Bidaneh Qermez), Journal of Agricultural Science, 4(2): 31-38.
[33] Allende, A., Marin, A., Buendia, B., Tomas-Barberan, F., Gil, M.I. (2007) Impact of combined postharvest treatments (UV-C light, gaseous O3, superatmospheric O2 and high CO2) on health promoting compounds and shelf-life of strawberries, Postharvest Biol. Technol., 46: 201–211.
[34] Ölmez, H. (2012) Ozone in decontamination of fresh and minimally processed produce, Edited by V.M. Gómez-López. pp 177-194. John Wiley & Sons, Inc.
[35] Najafi, M.B.H and Khodaparast, M.H. H. (2009) Efficacy of ozone to reduce microbial populations in date fruits, Food Control, 20(1): 27–30.
[36] Zorlugenç, B., Zorlugenç, F.K., Öztekin, S., Evliya, İ.B. (2008) The influence of gaseous ozone and ozonated water on microbial flora and degradation of aflatoxin B1 in dried figs, Food and Chemical Toxicology, 46(12): 3593-3597.
[37] Wang, E., Fan, X., Sokorai, K., Sites, J. (2019) Quality deterioration of grape tomato fruit during storage with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface, Food Control, 103: 9-20.
[38] Fernández-León, M.F., Fernandez-Leon, A.M, Lozano, M., Ayuso, M.C., Gonzalez- Gomez, D. (2013) Different postharvest strategies to preserve broccoli quality during storage and shelf life: Controlled atmosphere and 1-MCP, Food Chemistry, 138 (1): 564–573.
[39] Skog, L.J. and Chu, C.L. (2001) Effect of ozone on qualities of fruits and vegetables in cold storage, Canadian Journal of Plant Science, 81(4): 773-778.