首页 | 本学科首页   官方微博 | 高级检索  
     


Impact of Ozonation Process on the Microbiological Contamination and Antioxidant Capacity of Highbush Blueberry (Vaccinum corymbosum L.) Fruit during Cold Storage
Authors:Tomasz Piechowiak  Piotr Antos  Radosław Józefczyk  Patryk Kosowski  Karol Skrobacz
Affiliation:Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, 35-601 Rzeszów, Poland
Abstract:In the studies conducted, the impact of the innovative ozonation procedure on the microbial state and antioxidant potential of highbush blueberry (Vaccinum corymbosum L.) stored under cold storage conditions was assessed. Microbiological analysis was carried out to determine the total number of mesophilic aerobic bacteria and the total number of fungi during the storage experiment. In addition, changes in the flavonoid, anthocyanins, and vitamin C content and the total antioxidant capacity were monitored during the storage. The degree of fruit infection with gray mold and anthracnose was determined. It was found that daily ozonation of fruits with a dose of 15 ppm for 30 min, every 12 h, for 28 days effectively reduced the development of aerobic mesophilic bacteria and fungi. On the last day of storage, symptoms of the infection by gray mold were observed in 27.5% of the control fruit, while the absence of symptoms was observed in case of the ozonated fruit. On the other hand, ozone was ineffective in case of inhibiting the infection by anthracnose. Nevertheless, the ozonation process allowed maintaining a high antioxidant potential of the fruit and substantially reduced losses of flavonoids, anthocyanins, and vitamin C. The utilized procedure has proved to be effective, providing the possibility of extensive use of ozone as a factor allowing sustaining a high commercial and consumption value of the fruit over extended time.
Keywords:Ozone  blueberry  storage  flavonoids  antioxidant potential  microbiology
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号