Keeping fresh-cut papaya in top condition can be challenging. Common issues during its shelf-life include weight loss, texture degradation, nutrient loss, and increased microbial growth. However, recent studies suggest that ozone treatment could be a game-changer.
Study Overview
Scientists examined how ozone exposure affects the nutritional value and microbial load of fresh-cut papaya cubes. They tested the fruit with 9.2±0.2 µL/L ozone for 10, 20, and 30 minutes. Here’s what they found:
- Total Phenolic Content: Increased by 10.3% with a 20-minute ozone treatment.
- Ascorbic Acid (Vitamin C): Decreased slightly by 2.3% with the same treatment.
- Microbial Load: Significant reductions in bacteria levels, particularly coliforms.
Key Findings
Antioxidants: Ozone treatment for 20 minutes did not deplete the major antioxidants in papaya, except for a minor decrease in ascorbic acid. The total phenolic content, which contributes to the fruit’s antioxidant properties, actually increased.
Microbial Reduction: The treatment effectively reduced the number of bacteria. Mesophilic bacteria counts dropped from 2.67 to 2.45 log10 CFU/g, while coliform bacteria saw a more substantial decrease from 1.81 to 0.69 log10 CFU/g.
Practical Implications
Treating fresh-cut papaya with ozone can extend its shelf-life by reducing harmful bacteria and maintaining its nutritional value. This method is particularly effective in controlling coliform bacteria, making the fruit safer for consumption without significantly impacting its health benefits.
Conclusion
Using ozone for 20 minutes on fresh-cut papaya cubes can help preserve the fruit’s quality and safety. This treatment is a promising solution for the food industry, offering a way to enhance shelf-life and reduce microbial contamination without sacrificing nutritional value.
For more detailed information, read the original study by Yeoh W.K., Ali A., and Forney C.F. published in Postharvest Biology and Technology.
Read the original article here.
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