Journal ArticleDOI
Effects of Ozone Treatment on Botrytis cinerea and Sclerotinia sclerotiorum in Relation to Horticultural Product Quality
TLDR
Ozone, an environmentally sound antimicrobial agent, inactivates microorganisms through oxidization and residual ozone spontaneously decomposes to nontoxic products, which may be applied to fruits and vegetables to reduce decay and extend shelf life.Abstract:
Botrytis cinerea and Sclerotinia sclerotiorum are fungal pathogens that cause the decay of many fruits and vegetables. Ozone may be used as an antimicrobial agent to control the decay. The effect of gaseous ozone on spore viability of B. cinerea and mycelial growth of B. cinerea and S. sclerotiorum were investigated. Spore viability of B. cinerea was reduced by over 99.5% (P < 0.01) and height of the aerial mycelium was reduced from 4.7 mm in the control to less than 1 mm after exposure to 450 or 600 ppb ozone for 48 h at 20 degrees C. Sporulation of B. cinerea was also substantially inhibited by ozone treatments. However, ozone had no significant effect on mycelial growth of S. sclerotiorum in vitro. Decay and quality parameters including color, chlorophyll fluorescence (CF), and ozone injury were further assessed for various horticultural commodities (apple, grape, highbush blueberry, and carrot) treated with 450 ppb of ozone for 48 h at 20 degrees C over a period of 12 d. Lesion size and height of the aerial mycelium were significantly reduced by the ozone treatment on carrots inoculated with mycelial agar plugs of B. cinerea or S. sclerotiorum. Lesion size was also reduced on treated apples inoculated with 5 x 10(6) spores/mL of B. cinerea, and decay incidence of treated grapes was reduced. The 450 ppb ozone for 48 h treatment had no significant effect on color of carrots and apples or on CF of apples and grapes. Ozone, an environmentally sound antimicrobial agent, inactivates microorganisms through oxidization and residual ozone spontaneously decomposes to nontoxic products. It may be applied to fruits and vegetables to reduce decay and extend shelf life.read more
Citations
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Journal ArticleDOI
Recent advances on the use of natural and safe alternatives to conventional methods to control postharvest gray mold of table grapes
TL;DR: A review of alternative methods to control postharvest decay has developed over several decades, along with the demand for safer storage methods as discussed by the authors. But the use of synthetic fungicides and of sulfur dioxide is not allowed on organic grapes.
Journal ArticleDOI
A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation
TL;DR: Ozone properties and ozone applications to fruits and vegetables industries are included in this work as discussed by the authors, with emphasis on the ozone impact on microbial inactivation and quality aspects of processed fruits, and fruit juices as well.
Journal ArticleDOI
Ozone based food preservation: a promising green technology for enhanced food safety
TL;DR: In this paper, Ozone-based food preservation may suit food preservation and extend shelf life of food products is a major concern of the producers, and the food industry requires greener alternatives to the current technologies.
Journal ArticleDOI
Disinfecting agents for controlling fruit and vegetable diseases after harvest
TL;DR: A review of the major postharvest disinfectants available for usage today can be found in this article, which includes historical, chemical, and regulatory background on the major disinfectants.
Journal ArticleDOI
Postharvest ozone application for the preservation of fruits and vegetables
TL;DR: In the food industry, ozone has been shown to be a viable alternative to traditional disinfectants as mentioned in this paper, however, despite the considerable commercial interest that ozone has attracted, several contradictions regarding the ozone efficiency are often found in the literature and further research is still needed to explore its potential application as sanitizer.
References
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Journal ArticleDOI
Application of ozone for enhancing the microbiological safety and quality of foods: a review.
TL;DR: Ozone applications in the food industry are mostly related to decontamination of product surface and water treatment and mixed success to inactivate contaminant microflora on meat, poultry, eggs, fish, fruits, vegetables, and dry foods.
Journal ArticleDOI
Microbiological aspects of Ozone applications in food: A review
TL;DR: Ozone is a powerful antimicrobial agent that is suitable for application In food in the gaseous and aqueous states and when applied to food, ezone is generated on-site and it decomposes quickly, leaving no residues.
Journal ArticleDOI
Use of ozone in the food industry
TL;DR: Ozone is a strong oxidant and potent disinfecting agent and has been used in the food industry for a long time as discussed by the authors, however, it has not yet been widely accepted in the United States.
Journal ArticleDOI
Ozone: An abiotic elicitor of plant defence reactions
TL;DR: The results mean that ozone can be regarded as a new experimental tool for analyzing stress responses and the action of ambient ozone on the plant defence system may predispose the plant to enhanced attack by pathogens, but may also lead to induced resistance.