{"id":1782,"date":"2018-02-13T11:28:43","date_gmt":"2018-02-13T17:28:43","guid":{"rendered":"http:\/\/www.oxidationtech.com\/blog\/?p=1782"},"modified":"2018-02-06T11:32:41","modified_gmt":"2018-02-06T17:32:41","slug":"ozone-treatment-reduces-rot-in-citrus-fruits-to-extend-shelf-life","status":"publish","type":"post","link":"https:\/\/www.oxidationtech.com\/blog\/ozone-treatment-reduces-rot-in-citrus-fruits-to-extend-shelf-life\/","title":{"rendered":"Ozone treatment reduces rot"},"content":{"rendered":"<p><strong>Ozone treatment reduces rot in citrus fruits to extend shelf-life<\/strong><\/p>\n<div><em>Citrus fruits have a tissue pH below 4 and are therefore heavily subjected to fungal attacks during the post-harvest phase.\u00a0Penicillium italicum\u00a0and P. digitatum\u00a0represent the most common and serious causes of alteration during both storage and distribution.\u00a0<\/em><\/div>\n<div><\/div>\n<div><em>Physiologists and chemists from the Pablo de Olavide University in Seville studied the effects of continuous and intermittent exposure (simulating a night-day cycle) to ozone-enriched atmosphere (between 1.6 and 60 mg\/kg) at 5\u00b0C for 15 days and a subsequent 15-day shelf life at 20\u00b0C on six citrus varieties (two tangerines: Fortune and Ortanique and four oranges: Navelate, <\/em>Lanelate<em>, Salustiana and Valencia).\u00a0<\/em><\/div>\n<div><\/div>\n<div><em><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.freshplaza.it\/images\/2018\/0205\/Citrus_mixed.jpg\" width=\"460\" height=\"317\" border=\"\" \/><\/em><\/div>\n<div><\/div>\n<div><em>The in vitro and in vivo growth of\u00a0Penicillium digitatum and\u00a0Penicillium italicum\u00a0was first assessed. Based on the results obtained, continuous exposure to 60 mg\/kg of ozone and intermittent exposure to 1.6 mg\/kg of ozone were chosen for industrial trials while decay and <\/em>oleocellosis<em> incidence, <\/em>colour<em>, firmness, weight loss <\/em>and<em> juice (soluble solid content, pH, titratable acidity and vitamin C) were <\/em>analysed<em>.\u00a0<\/em><\/div>\n<div><\/div>\n<div><em>Results showed that ozone application did not damage the quality of the fruit and that P. italicum latency in exposed oranges was 3 times higher than that of fruit not subjected to ozone treatment.<\/em><\/div>\n<div><\/div>\n<div><em>&#8220;The study showed that continuous and intermittent ozone delayed decay as well as the incidence of <\/em>oleocellosis<em>, slowed down the <\/em>colouring<em> process and reduced loss of firmness and weight. For industrial applications, the advantage of using ozone for 12 hours\/day, thus simulating the day-night cycle, is that workers would not be exposed to ozone in refrigerated units during the day-time shift,&#8221; report researchers.<\/em><\/div>\n<div><\/div>\n<div>Full article HERE:\u00a0http:\/\/www.freshplaza.com\/article\/189159\/Ozone-treatment-reduces-rot<\/div>\n<div><\/div>\n<div><\/div>\n<div>Ozone is commonly used in food processing application to reduce bacteria and extend shelf-life of fruits and vegetables.\u00a0 Learn about the use of ozone at the link below:<\/div>\n<div><a href=\"https:\/\/www.oxidationtech.com\/applications\/agri-food.html\">https:\/\/www.oxidationtech.com\/applications\/agri-food.html<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ozone treatment reduces rot in citrus fruits to extend shelf-life Citrus fruits have a tissue pH below 4 and are therefore heavily subjected to fungal 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