Quality assessment of different ozone treatments to extend shelf-life of banana (Musa acuminata)

Abstract

This study investigated the physicochemical parameters before and after ozone treatment of bananas (Musa acuminata) known as “Hom Thong” in Thailand. The effects of different durations of ozone exposure and storage temperatures were used to evaluate the effectiveness of ozone treatment in extending shelf life, as shown by the changes in surface morphology, peel color index, total titratable acidity, and weight loss of the Hom Thong sample. The duration of ozone exposure was 10 and 60 min every 4 h during an 18-day storage period at a flow rate of 15 L/min, while the storage temperatures were 18 and 30 °C (ambient temperature), respectively. The quality at the beginning of the storage period and after 3, 6, 9, 12, 15 and 18 days of storage was investigated using the physicochemical parameters. The result showed that the quality was better at 18 °C storage temperature, but the color index of the peel had changed rapidly. When the results were available on the 12 day of storage, mold growth started in the untreated sample but was absent in the Hom Thong sample treated with ozone. Therefore, it can be concluded that ozone treatment is an alternative process that can extend the shelf life of bananas (Hom Thong) with great potential.