Contigiani Eunice V, Kronberg María Florencia, Jaramillo Sánchez Gabriela, Gómez Paula L, García-Loredo Analía B, Munarriz Eliana, Alzamora Stella M
Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias. Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.
CONICET-Universidad de Buenos Aires. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.
Heliyon. 2020 Nov 6;6(11):e05416. doi: 10.1016/j.heliyon.2020.e05416. eCollection 2020 Nov.
This work aimed to evaluate the effect of ozone washing (maximum concentration 3.5 mgL- 5 and 15 min) on decay, physicochemical parameters, bioactive compounds, and antioxidant activity, and sensory properties of strawberries cv. Albion throughout refrigerated storage at 5 ± 1 °C. A 5 min long ozonation delayed the onset of infection by 4 days, and significantly reduced its incidence as storage progressed (~17 % lesser than in control at day 8), without impairing physicochemical parameters or sensory quality. This treatment did not affect the antioxidant activity of strawberry extracts neither in (ORAC and ABTS assays) or assays using as a model organism. Higher ozone doses did not achieve greater reduction of decay throughout the storage period. This study demonstrated that exposing strawberries to a 5 min long aqueous ozone treatment could extend their storability at 5 °C.
本研究旨在评估臭氧清洗（最大浓度3.5 mgL⁻¹，处理5和15分钟）对草莓品种阿尔比恩在5±1°C冷藏储存期间的腐烂、理化参数、生物活性化合物、抗氧化活性及感官特性的影响。5分钟的臭氧处理使感染开始时间推迟了4天，并随着储存时间的延长显著降低了发病率（在第8天比对照减少约17%），同时不影响理化参数和感官品质。该处理在氧自由基吸收能力（ORAC）和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）测定中以及以秀丽隐杆线虫为模式生物的测定中均未影响草莓提取物的抗氧化活性。在整个储存期内，更高剂量的臭氧并未使腐烂减少得更多。本研究表明，将草莓进行5分钟的水相臭氧处理可延长其在5°C下的储存期。
