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Ozone technology for shelf life extension of fruits and vegetables.

Author(s) : SKOG L. J., CHU C. L.

Summary

The effect of ozone on the reduction of ethylene level in the storage atmosphere and storage life of mushrooms cv. Button, broccoli, seedless cucumber, lettuce, cauliflower, green pepper, apple cultivars Empire and Delicious, and pear cultivars Anjou and Bosc was investigated. Fruits and vegetables were stored at 3 plus or minus 0.5 °C and ethylene levels of 1.5 and 2 ppm, with or without ozone at 0.04 ppm. Broccoli floret opening was better under ozone treatment compared to the control. Cut surface browning was observed in ozone-treated broccoli. Ozone extended the storage life of cucumbers. Ozone reduced the ethylene level in apple and pear storage rooms.

Details

  • Original title: Ozone technology for shelf life extension of fruits and vegetables.
  • Record ID : 2004-0195
  • Languages: English
  • Publication date: 2001/03/26
  • Source: Source: Proc. int. Conf. Postharvest Sci., Jerusalem/Acta Hortic.
    n. 553; vol. 2; 431-432; 3 ref.

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