Gonçalves-Magalhães Carollayne, Faroni Lêda Rita D'Antonino, Cecon Paulo Roberto, Alencar Ernandes Rodrigues de, Silva Marcus Vinícius de Assis, Rodrigues Alessandra Aparecida Zinato, Massango Handina da Graça Lurdes Langa, Silva Marcia Joaquim da
Department of Agricultural Engineering, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil.
Department of Statistics, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil.
Foods. 2025 May 20;14(10):1814. doi: 10.3390/foods14101814.
This study aimed to investigate the effectiveness of ozonated water in the sanitation and postharvest quality of acerola fruits. The experiment comprised seven treatments: a control group with untreated fruits, three different durations of exposure to ozone microbubbles (20, 40, and 60 min), and three different durations of exposure to ozone-free microbubbles (20, 40, and 60 min). Acerola fruits were stored in a refrigerated environment below 5 °C at 87% relative humidity. Microbiological and quality analyses were performed immediately after ozonation on day 0 and then on storage days 3, 6, and 9. The quality parameters assessed included the fresh mass loss percentage, firmness, soluble solid content, pH, total titratable acidity, vitamin C, color, total phenolic compounds, and total antioxidant activity. The use of ozonated water was found to effectively maintain the firmness of the acerolas, regardless of the exposure duration. Changes were observed on the surface of fruits treated with ozone microbubbles, especially when 60 min of exposure was adopted. Treating acerolas with ozone microbubbles for 20 min proved to be the best condition for inactivating bacteria and fungi and preserving the vitamin C, pH, total titratable acidity, total phenolic compounds, and total antioxidant activity of the fruits throughout storage. In conclusion, ozonated water is a promising technology for sanitizing and preserving the postharvest quality of acerola.
本研究旨在探讨臭氧水对针叶樱桃果实卫生状况及采后品质的影响。实验包括七种处理：一组为未处理果实的对照组，三种不同时长的臭氧微泡处理（20、40和60分钟），以及三种不同时长的无臭氧微泡处理（20、40和60分钟）。针叶樱桃果实贮藏于5℃以下、相对湿度87%的冷藏环境中。在臭氧处理后第0天以及贮藏第3、6和9天立即进行微生物和品质分析。评估的品质参数包括新鲜质量损失百分比、硬度、可溶性固形物含量、pH值、总可滴定酸度、维生素C、颜色、总酚类化合物和总抗氧化活性。结果发现，无论处理时长如何，使用臭氧水均能有效保持针叶樱桃的硬度。用臭氧微泡处理的果实表面有变化，尤其是采用60分钟处理时长时。事实证明，用臭氧微泡处理针叶樱桃20分钟是在整个贮藏期内灭活细菌和真菌以及保存果实维生素C、pH值、总可滴定酸度、总酚类化合物和总抗氧化活性的最佳条件。总之，臭氧水是一种用于针叶樱桃采后消毒和保鲜的有前景的技术。
