Aqueous ozone controls decay and maintains quality attributes of strawberry (Fragaria × ananassa Duch.).

Abstract

Investigations were made on the changes in physical and biochemical attributes, fruit decay and storage life of 'Winter Dawn' strawberry fruits in response to aqueous ozone dip treatment for different exposure times. Fruits were subjected to 0.1ppm aqueous ozone for different time intervals (1-4min). The treated strawberries were air dried and stored under ambient (25 ± 2°C and 45-50% RH) and low temperature (2 ± 1°C and 90% RH) conditions. Results revealed that treatment of strawberry fruits with aqueous ozone @ 0.1ppm for 2min resulted in 21% lower weight loss, 16% higher firmness and 15% lesser change in fruit colour during 2days in ambient storage. Under low temperature storage, 2min ozone treated fruits exhibited ~ 21% lower PLW, 19% higher firmness and 46% lesser colour change as compared to control fruits during 14days of storage. Fruit decay reduced significantly under both low and cold storage conditions. Thus, it can be concluded that application of aqueous ozone for 2min was able to retain the strawberry fruit quality and extend its storage life till 14days under low temperature storage and 2days under ambient storage conditions.