Effect of ozone on the postharvest quality of blackberry (Rubus adenotrichos) during storage
DOI:
https://doi.org/10.15517/am.2024.60384Keywords:
disinfection, mold, Botrytis cinerea, fruit, preservationAbstract
Introduction. Blackberries are highly perishable fruits due to their soft skin and susceptibility to fungal diseases, such as gray mold caused by Botrytis cinerea. Ozone is a gas that can extend the shelf life and protect the fruit from the growth of B. cinerea. Objective. To evaluate the effect of gaseous ozone application on the physicochemical characteristics and postharvest quality parameters of fresh blackberries during storage. Materials and methods. This study was carried out at the National Center for Food Science and Technology of the Universidad de Costa Rica in 216. Blackberries (Rubus adenotrichos) of the “Vino con espinas rojas” variety were used. The fruits were inoculated with B. cinerea and treated with gaseous ozone at a range of 50-200 μg L-1 for 150 min once a day over 0, 2, 4, 7, and 10 days of storage at 2 °C. Additionally, a control treatment (without ozone) was applied. Various physicochemical characteristics (color, total soluble solids, titratable acidity, and hardness) and postharvest quality parameters (percentage of damaged fruit and fruit infected with B. cinerea) were evaluated. Results. Storage time significantly affected (p < 0.05) all the parameters analyzed, regardless of ozone application. No effect of ozone on the physicochemical parameters was observed. However, ozone treatment influenced the percentage of damaged fruit (p = 0.0067) and fruit affected by B. cinerea (p < 0.0001). After 10 days, ozone-treated fruits showed a lower percentage of fruit affected by B. cinerea (78.95 ± 1.08 %) compared to untreated samples (96.07 ± 2.19 %). Conclusion. Ozone application could be an effective method for maintaining blackberry quality, extending storage time, and improving resistance to fungal deterioration.
Downloads
References
Abd-Elkader, D. Y., Salem, M. Z., Komeil, D. A., Al-Huqail, A. A., Ali, H. M., Salah, A. H., Akrami, M., & Hassan, H. S. (2021). Post-harvest enhancing and Botrytis cinerea control of strawberry fruits using low cost and eco-friendly natural oils. Agronomy, 11(6), Article 1246. https://doi.org/10.3390/agronomy11061246
Aday, M. S., & Caner, C. (2014). Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life. LWT-Food Science and Technology, 57(1), 344–351. https://doi.org/10.1016/j.lwt.2014.01.006
Alencar, E. R., Faroni, L. R. A., Pinto, M. S., da Costa, A. D., & Carvalho, A. F. (2014). Effectiveness of ozone on postharvest conservation of pear (Pyrus communis L.). Journal of Food Processing & Technology, 5(4), Article 1000317. https://doi.org/10.4172/2157-7110.1000317
Ali, A., Ong, M. K., & Forney, C. F. (2014). Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage. Food Chemistry, 142, 19-26. https://doi.org/10.1016/j.foodchem.2013.07.039
Alwi, N.A., & Ali, A. (2015). Dose-dependent effect of ozone fumigation on physiological characteristics, ascorbic acid content and disease development on bell pepper (Capsicum annuum L.) during storage. Food Bioprocess Technology, 8, 558–566. https://doi.org/10.1007/s11947-014-1419-2
Aslam, R., Alam, M. S., & Saeed, P. A. (2020). Sanitization potential of ozone and its role in postharvest quality management of fruits and vegetables. Food Engineering Reviews, 12, 48–67. https://doi.org/10.1007/s12393-019-09204-0
Association of Official Analytical Chemists. (2015). Official methods of analysis of AOAC International (18th ed.). Association of Official Analytical Chemists.
Azofeifa, G., Quesada, S., Navarro, L., Hidalgo, O., Portet, K., Pérez, A. M., Vaillant, F., Poucheret, P., & Michel, A. (2016). Hypoglycaemic, hypolipidaemic and antioxidant effects of blackberry beverage consumption in streptozotocin-induced diabetic rats. Journal of Functional Foods, 26, 330–337. https://doi.org/10.1016/j.jff.2016.08.007
Carisse, O. (2016). Epidemiology and aerobiology of Botrytis spp. In S. Fillinger, & Y. Elad. (Eds.), Botrytis – the fungus, the pathogen and its management in agricultural systems (pp. 127–148). Springer, Cham. https://doi.org/10.1007/978-3-319-23371-0_7
Concha-Meyer, A., Eifert, J. D., Williams, R. C., Marcy, J. E., & Welbaum, G. E. (2015). Shelf-life determination of fresh blueberries (Vaccinium corymbosum) stored under controlled atmosphere and ozone. International Journal of Food Science, 2015(1), Article 164143. https://doi.org/10.1155/2015/164143
Cravero, F., Englezos, V., Rantsiou, K., Torchio, F., Giacosa, S., Río Segade, S., Gerbi, V., Rolle, L., & Cocolin, L. (2016). Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties. Food Research International, 87, 134-141. https://doi.org/10.1016/j.foodres.2016.06.031
Dewey, F. M., & Grant-Downton, R. (2016). Botrytis – biology, detection and quantification. In S. Fillinger, & Y. Elad. (Eds.), Botrytis – the fungus, the pathogen and its management in agricultural systems (pp. 17–34). Springer, Cham. https://doi.org/10.1007/978-3-319-23371-0_2
Díaz-García, M. C., Castellar, M. R., Obón, J. M., Obón, C., Alcaraz, F., & Rivera, D. (2015). Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods. Journal of the Science of Food and Agriculture, 95(6), 1283–1293. https://doi.org/10.1002/jsfa.6821
Dong, T., Zheng, T., Fu, W., Guan, L., Jia, H., & Fang, J. (2020). The effect of ethylene on the color change and resistance to Botrytis cinerea infection in ‘Kyoho’ grapefruits. Foods, 9(7), Article 892. https://doi.org/10.3390/foods9070892
García-Martín, J. F., Olmo, M., & García, J. M. (2018). Effect of ozone treatment on postharvest disease and quality of different citrus varieties at laboratory and at industrial facility. Postharvest Biology and Technology, 137, 77–85. https://doi.org/10.1016/j.postharvbio.2017.11.015
Giuggioli, N., Briano, R., Girgenti, V. & Peano, C. (2015). Quality effect of ozone treatment for the red raspberries storage. Chemical Engineering Transactions, 44, 25–30. https://doi.org/10.3303/CET1544005
Han, Q., Gao, H., Chen, H., Fang, X., & Wu, W. (2017). Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits. Food Chemistry, 221, 1947–1953. https://doi.org/10.1016/j.foodchem.2016.11.152
Horvitz, S., Arancibia, M., Arroqui, C., Chonata, E., & Vírseda, P. (2021). Effects of gaseous ozone on microbiological quality of Andean blackberries (Rubus glaucus Benth). Foods, 10(9), Article 2039. https://doi.org/10.3390/foods10092039
Horvitz, S., Chanaguano, D., & Arozarena, I. (2017). Andean blackberries (Rubus glaucus Benth) quality as affected by harvest maturity and storage conditions. Scientia Horticulturae, 226, 293–301. https://doi.org/10.1016/j.scienta.2017.09.002
Huynh, N. K., Wilson, M. D., Eyles, A., & Stanley, R. A. (2019). Recent advances in postharvest technologies to extend the shelf life of blueberries (Vaccinium sp.), raspberries (Rubus idaeus L.) and blackberries (Rubus sp.). Journal of Berry Research, 9(4), 687–707. https://doi.org/10.3233/JBR-190421
Jaramillo-Sánchez, G., Contigiani, E. V., Castro, M. A., Hodara, K., Alzamora, S. M., García Loredo, A., & Nieto, A. B. (2019). Freshness maintenance of blueberries (Vaccinium corymbosum L.) during postharvest using ozone in aqueous phase: Microbiological, structure, and mechanical issues. Food and Bioprocess Technology, 12, 2136–2147. https://doi.org/10.1007/s11947-019-02358-z
Jiang, B., Liu, R., Fang, X., Wu, W., Han, Y., Chen, H., Xu, F., & Gao, H. (2022). Botrytis cinerea infection affects wax composition, content, and gene expression in blueberry fruit. Postharvest Biology and Technology, 192, Article 112020. https://doi.org/10.1016/j.postharvbio.2022.112020
Kårlund, A., Moor, U., Sandell, M., & Karjalainen, R. O. (2014). The impact of harvesting, storage, and processing factors on health-promoting phytochemicals in berries and fruits. Processes, 2(3), 596–624. https://doi.org/10.3390/pr2030596
Koyuncu, M. A., Kuleaşan, H., Erbaş, D., & Bodur, E. (2023). Using low dose fungicide by combining with intermittent ozone treatment to reduce fungicide residue, microbial load and quality losses in orange fruit during long term storage. Food Control, 144, Article 109363. https://doi.org/10.1016/j.foodcont.2022.109363
Kim, M. J., Perkins-Veazie, P., Ma, G., & Fernandez, G. (2015). Shelf life and changes in phenolic compounds of organically grown blackberries during refrigerated storage. Postharvest Biology and Technology, 110, 257–263. https://doi.org/10.1016/j.postharvbio.2015.08.020
Lawrence, B., & Melgar, J. C. (2018). Harvest, handling, and storage recommendations for improving postharvest quality of blackberry cultivars. HortTechnology, 28(5), 578–583. https://doi.org/10.21273/HORTTECH04062-18
Lopes Morais, M., Oliveira Alvinhão, J. E., Vilela Franco, D., De Barros Silva, E., & Villalela Dessimoni Pinto, N. A. (2015). Application of ozone aiming to keep the quality of strawberries using a low cost reactor. Revista Brasileira de Fruticultura, 37(3), 559–567. https://doi.org/10.1590/0100-2945-181/14
Luo, A., Bai, J., Li, R., Fang, Y., Li, L., Wang, D., Zhang, L., Liang, J., Huang, T., & Kou, L. (2019). Effects of ozone treatment on the quality of kiwifruit during postharvest storage affected by Botrytis cinerea and Penicillium expansum. Journal of Phytopathology, 167(7–8), 470–478. https://doi.org/10.1111/jph.12819
Madrigal-Gamboa, V., Jiménez-Arias, J., Hidalgo, O., Quesada, S., Pérez, A. M., & Azofeifa, G. (2021). Membrane processing effect of blackberry (Rubus adenotrichos) on cytotoxic and pro-apoptotic activities against cancer cell lines. Journal of Food Processing and Preservation, 45(6), Article e15575. https://doi.org/10.1111/jfpp.15575
Menezes Oliveira, D., Kwiatkowski, A., Franco Rosa, C. I. L., & Clemente, E. (2014). Refrigeration and edible coatings in blackberry (Rubus spp.) conservation. Journal of Food Science and Technology, 51, 2120–2126. https://doi.org/10.1007/s13197-012-0702-3
Mikulic-Petkovsek, M., Rescic, J., Schmitzer, V., Stampar, F., Slatnar, A., Koron, D., & Veberic, R. (2015). Changes in fruit quality parameters of four Ribes species during ripening. Food Chemistry, 173, 363–374. https://doi.org/10.1016/j.foodchem.2014.10.011
Montero, M. L., Rojas-Garbanzo, C., Usaga, J., & Pérez, A. M. (2022). Composición nutricional, contenido de compuestos bioactivos y capacidad antioxidante hidrofílica de frutas costarricenses seleccionadas. Agronomía Mesoamericana, 33(2), Artículo 46175. https://doi.org/10.15517/am.v33i2.46175
Olas, B. (2018). Berry phenolic antioxidants–implications for human health? Frontiers in Pharmacology, 9, Article 78. https://doi.org/10.3389/fphar.2018.00078
Pandiselvam, R., Sunoj, S., Manikantan, M. R., Kothakota, A., & Hebbar, K. B. (2017). Application and kinetics of ozone in food preservation. Ozone: Science & Engineering, 39(2), 115–126. https://doi.org/10.1080/01919512.2016.1268947
Park, D., Park, S.-Y., Liu, K.-H., & Ku, K.-M. (2023). Optimal allyl isothiocyanate concentration on Botrytis cinerea during the postharvest storage of blackberries and mechanism of blackberry color changes at high concentration of allyl isothiocyanate. Postharvest Biology and Technology, 199, Article 112292. https://doi.org/10.1016/j.postharvbio.2023.112292
Pellanda de Souza, L., D’Antonino Faroni, L. R., Fernandes Heleno, F., Cecon, P. R., Carvalho Gonçalves, T. D., da Silva, G. J., & Figueiredo Prates, L. H. (2018). Effects of ozone treatment on postharvest carrot quality. LWT - Food Science and Technology, 90, 53–60. https://doi.org/10.1016/j.lwt.2017.11.057
Peng, X., Dong, C., Zhang, N., Zheng, P., Bai, Y., Ji, H., Yu, J., Ban, Z., Chen, C., & Hu, Y. (2024). Effect of ozone treatment on the decay and cell wall metabolism during the postharvest storage of cantaloupe. Scientia Horticulturae, 331, Article 113119. https://doi.org/10.1016/j.scienta.2024.113119
Pérez-Lavalle, L., Carrasco, E., & Valero, A. (2020). Strategies for microbial decontamination of fresh blueberries and derived products. Foods, 9(11), Article 1558. https://doi.org/10.3390/foods9111558
Pinto, L., Palma, A., Cefola, M., Pace, B., D’Aquino, S., Carboni, C., & Baruzzi, F. (2020). Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit. Food Packaging and Shelf Life, 26, Article 100573. https://doi.org/10.1016/j.fpsl.2020.100573
Quesada-Morúa, M. S., Hidalgo, O., Morera, J., Rojas, G., Pérez, A. M., Vaillant, F., & Fonseca, L. (2020). Hypolipidaemic, hypoglycaemic and antioxidant effects of a tropical highland blackberry beverage consumption in healthy individuals on a high-fat, high-carbohydrate diet challenge. Journal of Berry Research, 10(3), 459–474. https://doi.org/10.3233/JBR-190516
Robinson, J. A., Bierwirth, J. E., Greenspan, P., & Pegg, R. B. (2020). Blackberry polyphenols: Review of composition, quantity, and health impacts from in vitro and in vivo studies. Journal of Food Bioactives, 9, 40–51. https://doi.org/10.31665/JFB.2020.9217
Shezi, S., Magwaza, L. S., Mditshwa, A., & Tesfay, S. Z. (2020). Changes in biochemistry of fresh produce in response to ozone postharvest treatment. Scientia Horticulturae, 269, Article 109397. https://doi.org/10.1016/j.scienta.2020.109397
Soto, M., Pérez, A. M., Cerdas, M. del M., Vaillant, F., & Acosta, Ó. (2019). Physicochemical characteristics and polyphenolic compounds of cultivated blackberries in Costa Rica. Journal of Berry Research, 9(2), 283–296. https://doi.org/10.3233/JBR-180353
Sripong, K., Uthairatanakij, A., & Jitareerat, P. (2022). Impact of gaseous ozone on microbial contamination and quality of fresh-cut durian. Scientia Horticulturae, 294, Article 110799. https://doi.org/10.1016/j.scienta.2021.110799
Sujayasree, O. J., Chaitanya, A. K., Bhoite, R., Pandiselvam, R., Kothakota, A., Gavahian, M., & Mousavi Khaneghah, A. (2022). Ozone: An advanced oxidation technology to enhance sustainable food consumption through mycotoxin degradation. Ozone: Science & Engineering, 44(1), 17–37. https://doi.org/10.1080/01919512.2021.1948388
Tabakoglu, N., & Karaca, H. (2018). Effects of ozone-enriched storage atmosphere on postharvest quality of black mulberry fruits (Morus nigra L.). LWT, 92, 276–281. https://doi.org/10.1016/j.lwt.2018.02.044
Tzortzakis, N., & Chrysargyris, A. (2017). Postharvest ozone application for the preservation of fruits and vegetables. Food Reviews International, 33(3), 270–315. https://doi.org/10.1080/87559129.2016.1175015
Yan, Y., Gao, Y., Zheng, H., Yuan, B., Zhang, Q., Gu, Y., Zhuang, G., Wei, Z., Yao, Z., Zhong, X., Li, X., & Wang, J. (2020). Simultaneous electrochemical ozone production and hydrogen evolution by using tantalum-based nanorods electrocatalysts. Applied Catalysis B: Environmental, 266, Article 118632. https://doi.org/10.1016/j.apcatb.2020.118632
Zambelli, R. A. (2023). Chapter Two – Principles of ozonation and its equipment. In S. Mahdi Jafari, & N. Therdthai (Eds.), Non-thermal food processing operations (pp. 17–54). Woodhead Publishing. https://doi.org/10.1016/B978-0-12-818717-3.00006-8
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Marvin Soto, Valeria Marín, Ana M. Pérez
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
1. Proposed policy for open access journals
Authors who publish in this journal accept the following conditions:
a. Authors retain the copyright and assign to the journal the right to the first publication, with the work registered under the attribution, non-commercial and no-derivative license from Creative Commons, which allows third parties to use what has been published as long as they mention the authorship of the work and upon first publication in this journal, the work may not be used for commercial purposes and the publications may not be used to remix, transform or create another work.
b. Authors may enter into additional independent contractual arrangements for the non-exclusive distribution of the version of the article published in this journal (e.g., including it in an institutional repository or publishing it in a book) provided that they clearly indicate that the work was first published in this journal.
c. Authors are permitted and encouraged to publish their work on the Internet (e.g. on institutional or personal pages) before and during the review and publication process, as it may lead to productive exchanges and faster and wider dissemination of published work (see The Effect of Open Access).
