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Postharvest quality of lychee treated with ozone gas or ozonated mist.

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Title: Postharvest quality of lychee treated with ozone gas or ozonated mist.
Alternate Title: Qualidade pós-colheita de lichias tratadas com gás ozônio e névoa ozonizada.
Authors: Gonçalves-Magalhães, Carollayne1, Faroni, Lêda R. D.1 lfaroni@ufv.br, de Alencar, Ernandes R.1, Rodrigues, Alessandra A. Z.2, Cecon, Paulo R.3, Silva, Marcus V. de A.1, Sitoe, Eugénio da P. E.1, Melo, Célia das E. L. D.1
Source: Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi. 2024, Vol. 28 Issue 12, p1-9. 9p.
Subjects: Fruit storage, Ozone, Litchi, Sapindaceae, Cuticle
Abstract (English): Lychees are perishable fruits, and the application of ozone is a promising technology to preserve their quality. This study aimed to determine the effects of ozone gas and ozonated mist on the physicochemical properties of lychees. Two assays were performed using ozone gas and ozonated mist. The experiments were performed using a split-plot scheme, in which the plots corresponded to the treatments (ozone concentration or exposure time) and the subplots to the storage time, following a completely randomized design with three replicates. In the first experiment, ozone gas concentrations were tested (10 and 20 mg L-1) at exposure times of 15, 30, and 45 min. Corresponding control treatments included fruits that were non-exposed to ozone gas. In the second experiment, an ozone concentration was set (20 mg L-1) for exposure times of 3, 5, and 7 min. Exposure to ozone-free mist for 3, 5, and 7 min and control treatment were performed. The quality parameters of lychee fruits were assessed immediately after treatment (day 0) and on days 2, 4, 6, 7, and 8. Ozone gas was more effective for postharvest preservation of lychee than ozonated mist. Ozone gas was also proven to be more efficient than ozonated mist in maintaining the color of lychee peels. The effects of ozone gas and ozonated mist on pulp characteristics (Dif*, h*, and C*) were similar. Ozonated mist is recommended for vegetable species with an outer waxy cuticle or a high tolerance to water. [ABSTRACT FROM AUTHOR]
Abstract (Portuguese): A lichia é uma fruta perecível e a aplicação do ozônio destaca-se como uma tecnologia promissora na preservação da qualidade destes frutos. O objetivo deste estudo foi determinar os efeitos da aplicação do gás O3 e névoa ozonizada na qualidade físico-química de lichia. Foram realizados dois ensaios: gás ozônio e névoa ozonizada. Os experimentos foram conduzidos em esquema de parcelas subdivididas, tendo nas parcelas os tratamentos (concentrações de ozônio e tempos de exposição) e nas subparcelas os tempos de armazenamento, em delineamento inteiramente casualizado (DIC) com três repetições. No primeiro experimento foram testadas duas concentrações do gás ozônio (10 e 20 mg L-1) nos tempos de exposição de 15, 30 e 45 min. O tratamento controle correspondeu a frutas não expostas ao gás. No segundo experimento, foi definida uma concentração de 20 mg L-1 de ozônio nos tempos de exposição de 3, 5 e 7 min. Os frutos também foram expostos à névoa sem ozônio por 3, 5 e 7 min. Os parâmetros de qualidade das lichias foram avaliados após o tratamento (dia 0) e nos dias 2, 4, 6, 7 e 8. O gás ozônio foi mais eficiente na preservação da qualidade pós-colheita da lichia e na preservação da cor da casca dos frutos em relação à névoa ozonizada. Os efeitos do gás e névoa sobre as características da polpa (Dif*, h* e C*) foram semelhantes. O uso da névoa ozonizada é recomendado em vegetais com maior presença de cera cuticular ou maior tolerância a água. [ABSTRACT FROM AUTHOR]
Copyright of Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Postharvest quality of lychee treated with ozone gas or ozonated mist.
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  Data: Qualidade pós-colheita de lichias tratadas com gás ozônio e névoa ozonizada.
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  Data: <searchLink fieldCode="DE" term="%22Fruit+storage%22">Fruit storage</searchLink><br /><searchLink fieldCode="DE" term="%22Ozone%22">Ozone</searchLink><br /><searchLink fieldCode="DE" term="%22Litchi%22">Litchi</searchLink><br /><searchLink fieldCode="DE" term="%22Sapindaceae%22">Sapindaceae</searchLink><br /><searchLink fieldCode="DE" term="%22Cuticle%22">Cuticle</searchLink>
– Name: Abstract
  Label: Abstract (English)
  Group: Ab
  Data: Lychees are perishable fruits, and the application of ozone is a promising technology to preserve their quality. This study aimed to determine the effects of ozone gas and ozonated mist on the physicochemical properties of lychees. Two assays were performed using ozone gas and ozonated mist. The experiments were performed using a split-plot scheme, in which the plots corresponded to the treatments (ozone concentration or exposure time) and the subplots to the storage time, following a completely randomized design with three replicates. In the first experiment, ozone gas concentrations were tested (10 and 20 mg L-1) at exposure times of 15, 30, and 45 min. Corresponding control treatments included fruits that were non-exposed to ozone gas. In the second experiment, an ozone concentration was set (20 mg L-1) for exposure times of 3, 5, and 7 min. Exposure to ozone-free mist for 3, 5, and 7 min and control treatment were performed. The quality parameters of lychee fruits were assessed immediately after treatment (day 0) and on days 2, 4, 6, 7, and 8. Ozone gas was more effective for postharvest preservation of lychee than ozonated mist. Ozone gas was also proven to be more efficient than ozonated mist in maintaining the color of lychee peels. The effects of ozone gas and ozonated mist on pulp characteristics (Dif*, h*, and C*) were similar. Ozonated mist is recommended for vegetable species with an outer waxy cuticle or a high tolerance to water. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label: Abstract (Portuguese)
  Group: Ab
  Data: A lichia é uma fruta perecível e a aplicação do ozônio destaca-se como uma tecnologia promissora na preservação da qualidade destes frutos. O objetivo deste estudo foi determinar os efeitos da aplicação do gás O3 e névoa ozonizada na qualidade físico-química de lichia. Foram realizados dois ensaios: gás ozônio e névoa ozonizada. Os experimentos foram conduzidos em esquema de parcelas subdivididas, tendo nas parcelas os tratamentos (concentrações de ozônio e tempos de exposição) e nas subparcelas os tempos de armazenamento, em delineamento inteiramente casualizado (DIC) com três repetições. No primeiro experimento foram testadas duas concentrações do gás ozônio (10 e 20 mg L-1) nos tempos de exposição de 15, 30 e 45 min. O tratamento controle correspondeu a frutas não expostas ao gás. No segundo experimento, foi definida uma concentração de 20 mg L-1 de ozônio nos tempos de exposição de 3, 5 e 7 min. Os frutos também foram expostos à névoa sem ozônio por 3, 5 e 7 min. Os parâmetros de qualidade das lichias foram avaliados após o tratamento (dia 0) e nos dias 2, 4, 6, 7 e 8. O gás ozônio foi mais eficiente na preservação da qualidade pós-colheita da lichia e na preservação da cor da casca dos frutos em relação à névoa ozonizada. Os efeitos do gás e névoa sobre as características da polpa (Dif*, h* e C*) foram semelhantes. O uso da névoa ozonizada é recomendado em vegetais com maior presença de cera cuticular ou maior tolerância a água. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Revista Brasileira de Engenharia Agrícola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – SubjectFull: Sapindaceae
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