Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage.
Food Chem
; 142: 19-26, 2014 Jan 01.
Article
em En
| MEDLINE
| ID: mdl-24001808
ABSTRACT
The objective of this study was to compare the physico-chemical characteristics and antioxidant activity of ozone-treated papaya fruit and untreated fruit. Freshly harvested papaya fruit were exposed continuously to ozone fumigation (0, 1.5, 2.5, 3.5 and 5ppm) for 96h prior to ambient storage at 25±3°C and 70±5% relative humidity (RH) for up to 14days. The fruit exposed to 2.5ppm ozone had higher levels of total soluble solids (25.0%), ascorbic acid content (12.4%), ß-carotene content (19.6%), lycopene content (52.1%), and antioxidant activity (30.9%), and also reduced weight loss (11.5%) at day 10 compared to the control. The sensory attributes of papaya treated with 2.5ppm ozone was superior in sweetness and overall acceptability. These results support the application of ozone as a non-thermal and safe food preservation technique for papaya which can benefit both the producers and consumers.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Ozônio
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Extratos Vegetais
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Carica
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Conservação de Alimentos
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Frutas
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Antioxidantes
Tipo de estudo:
Evaluation_studies
Idioma:
En
Ano de publicação:
2014
Tipo de documento:
Article