Glowacz, Marcin ORCID: https://orcid.org/0000-0002-9249-1964 and Rees, Deborah ORCID: https://orcid.org/0000-0003-3541-0424 (2016) Exposure to ozone reduces postharvest quality loss in red and green chilli peppers. Food Chemistry, 210. pp. 305-310. ISSN 0308-8146 (doi:10.1016/j.foodchem.2016.04.119)

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Abstract

The effect of continuous exposure to ozone at 0.45, 0.9 and 2 μmol mol−1 on quality changes during the storage of red and green chilli peppers at 10 °C was investigated. Ozone at 0.45 and 0.9 μmol mol−1 reduced disease incidence in red peppers, with no further benefits at 2 μmol mol−1. Ozone at 0.9 μmol mol−1 reduced weight loss during storage and improved firmness maintenance. Skin colour was bleached in red peppers exposed to ozone at 2 μmol mol−1, and in green ones at all tested doses. Total phenolic content was not affected by ozone but antioxidant activity was reduced in green chilli peppers exposed to ozone at 2 μmol mol−1, due to lower ascorbic acid content in those samples. Ozone at 0.9 μmol mol−1 extended the shelf-life of chilli peppers.

Item Type:	Article
Uncontrolled Keywords:	Fresh produce; Microbial contamination; Firmness; Visual quality; Antioxidants
Subjects:	S Agriculture > SB Plant culture
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified:	03 May 2020 22:39
URI:	http://gala.gre.ac.uk/id/eprint/15576

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