Influence of ozone treatment on postharvest quality of stored summer squash

Abstract

This study was carried out to ascertain the effect of different concentrations of ozone (0.2, 0.4 and 0.6 ppm ozonated water) on postharvest quality of summer squash fruit during cold storage at 8 ± 2oC temperature and 85–90% relative humidity. Various physico-chemical quality traits were recorded at a regular interval of 3 days upto 12 days of fruit storage. Among the applied doses of ozone, 0.4 ppm ozone concentration was found better in retaining higher fruit firmness (5.84 N) and maintaining lower weight loss (15.06%) over control fruits during storage of 12 days. However, total bacterial count (3.92 log cfu/g); yeast & mould count (3.65 log cfu/g) and decay incidence (%) were effectively controlled by 0.6 ppm ozone concentration. Contrast to these gainful impact of ozone application on firmness, physiology and microbial load; the colour of the stored fruit was masked even by 0.2 ppm ozone.