alexa Effectiveness of Ozone on Postharvest Conservation of Pear (Pyrus communis L.) | OMICS International | Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Effectiveness of Ozone on Postharvest Conservation of Pear (Pyrus communis L.)

Ernandes R Alencar1*, Lêda RA Faroni2, Michele S Pinto3, Andre R da Costa2 and Antônio F Carvalho3

1Faculdade de Agronomia e Medicina Veterinária, Universidade de Brasília, Campus Darcy Ribeiro, Brasília, DF, CEP 70.970-000, Brazil

2Departamento de Engenharia Agrícola, Universidade Federal de Viçosa, Av. Peter Henry Rolfs, s/n, Campus, Viçosa, MG, CEP 36570-000, Brazil

3Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Av. Peter Henry Rolfs, s/n, Campus, Viçosa, MG, CEP 36570-000, Brazil

*Corresponding Author:
Ernandes Rodrigues de Alencar
Faculdade de Agronomia e Medicina Veterinária
Universidade de Brasília, Campus Darcy Ribeiro
Brasília, DF, CEP 70.970-000, Brazil
Tel: 61 8207 5633
E-mail: [email protected]

Received Date: March 11, 2014; Accepted Date: April 17, 2014; Published Date: April 25, 2014

Citation: Alencar ER, Faroni LR, Pinto MS, da Costa AR, Carvalho AF (2014) Effectiveness of Ozone on Postharvest Conservation of Pear (Pyrus communis L.). J Food Process Technol 5:317. doi:10.4172/2157-7110.1000317

Copyright: © 2014 Ernandes RA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The objective of this study was to evaluate the effect of ozone (O3) treatment on postharvest quality of pear cv. ‘Williams’. Pears were exposed to gaseous ozone at the concentration of 100 ppm for 60 minutes in a flow rate of 2.3 L min-1 and stored in BOD incubators at 25 ± 2°C, 75-85 % relative humidity, for 13 days. Fruit quality was evaluated at the beginning and at days 3, 6, 9 and 13 of storage for the following variables: Fresh Mass Loss (FML), Titratable Acidity (TA), Total Soluble Solids (TSS), pH and microbiological examination (total aerobic mesophilic count and total yeast and mold count). The variables Fresh Mass Loss (FML) and Total Soluble Solids (TSS) were significantly affected by the ozone treatment. In general, the microorganism counts in ozonatedpears were lower than those in untreated pears. The treatment with gaseous ozone increased the shelf life of the pears with efficient microorganism control, did not affect the quality parameters pH and titratable acidity and delayed soluble solids increase.

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