Effects of ozone on major antioxidants and microbial populations of fresh-cut papaya |
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| Institution: | 1. Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, Semenyih 43500, Selangor D.E., Malaysia;2. Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, 32 Main Street, Kentville, Nova Scotia B4N 1J5, Canada;1. Department of Chemistry and Biochemistry, IB, São Paulo State Universtity, Botucatu, São Paulo, Brazil;2. Faculty of Medicine, São Paulo State Universtity, Botucatu, São Paulo, Brazil;3. Grupo de Postrecolección y Refrigeración. Departamento de Ingeniería de Alimentos, Universidad Politécnica de Cartagena, Spain;4. Department of Comparative Biomedicine and Food Science, University of Padua, Padova, Italy;1. Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor D. E., Malaysia;2. Department of Agricultural and Food Science. Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak D. R., Malaysia;3. Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak D. R., Malaysia;4. Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, 32 Main Street, Kentville, NS, Canada B4 N 1J5;1. Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy;2. USDA ARS San Joaquin Valley Agricultural Sciences Center, 9611 South Riverbend Avenue, Parlier, CA 93648-9757, USA;1. Department of Biology and Animal Health, University of Oriente, Núcleo Monagas, Av. University, Los Guaritos, 6201 Maturín, Venezuela;2. Department of Food Technology, University of Lleida, Agrotecnio Center, Avda. Rovira Roure 191, 25198 Lleida, Spain;1. College of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China;2. Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 101, SE-23053 Alnarp, Sweden |
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| Abstract: | The problems that are usually associated with fresh-cut commodities are the rapid depletion of nutritional value and the presence of high microbial populations. Ozone is a strong oxidant that can elicit physiological, chemical and microbial changes in fresh produce. Therefore, fresh-cut papaya was treated with ozone (9.2 ± 0.2 μl/L) at 10, 20 and 30 min to investigate its effect on phytochemicals and microbial load. Following a 20 min ozone treatment, the total phenolic content of fresh-cut papaya increased by 10.3% while the ascorbic acid content decreased by 2.3% compared to that of untreated control fruit. Also, gaseous ozone reduced microbial counts being more effective on coliforms (0.39–1.12 log 10 CFU/g) than on mesophilic (0.22–0.33 log 10 CFU/g) bacteria. The results suggest that microbial populations on fresh-cut papaya can be reduced without depleting its major antioxidants except for ascorbic acid when subjected to 9.2 ± 0.2 μl/L gaseous ozone for 20 min. |
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| Keywords: | Fresh-cut papaya Ozone Phytochemicals Antioxidant capacity Ascorbic acid Microbial populations |
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