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Ozone storage effects on anthocyanin content and fungal growth in blackberries.

Author(s) : BARTH M. M., ZHOU C., MERCIER J., PAYNE F. A.

Type of article: Article

Summary

Ozone exposure was assessed for storage of thornless blackberries which are prone to fungal decay. During storage at 2 deg C ozone storage suppressed fungal development for 12 days, while 20% of control fruits showed decay. The main mold was Botrytis cinerea. Surface colour was better retained in 0.1 and 0.3 ppm-stored berries by 5 days and in 0.3 ppm berries by 12 days, by hue angle values. Peroxidase was greater in controls and 0.1 ppm samples, and was lowest in 0.3 ppm fruits by 12 days. Ozone storage resulted in market quality extension.

Details

  • Original title: Ozone storage effects on anthocyanin content and fungal growth in blackberries.
  • Record ID : 1997-0881
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 6
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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