Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588654 | Food Chemistry | 2016 | 6 Pages |
Abstract
The effect of continuous exposure to ozone at 0.45, 0.9 and 2 μmol molâ1 on quality changes during the storage of red and green chilli peppers at 10 °C was investigated. Ozone at 0.45 and 0.9 μmol molâ1 reduced disease incidence in red peppers, with no further benefits at 2 μmol molâ1. Ozone at 0.9 μmol molâ1 reduced weight loss during storage and improved firmness maintenance. Skin colour was bleached in red peppers exposed to ozone at 2 μmol molâ1, and in green ones at all tested doses. Total phenolic content was not affected by ozone but antioxidant activity was reduced in green chilli peppers exposed to ozone at 2 μmol molâ1, due to lower ascorbic acid content in those samples. Ozone at 0.9 μmol molâ1 extended the shelf-life of chilli peppers.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marcin Glowacz, Deborah Rees,