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UV-C radiation and gaseous ozone improve the physicochemical characteristics of refrigerated strawberries
La radiación UV-C y el ozono gaseoso mejoran las características fisicoquímicas de fresas refrigeradas
DOI:
https://doi.org/10.15446/agron.colomb.v43n1.116649Keywords:
ozonation, postharvest quality, ultraviolet radiation, ripening, Fragaria x ananassa (en)ozonización, calidad poscosecha, radiación ultravioleta, maduración, Fragaria x ananassa (es)
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The use of new preservation techniques, such as the application of gaseous ozone (OZ) and ultraviolet (UV-C) radiation, enables agricultural products to be maintained in optimal conditions for consumers. Additionally, these methods reduce risks to human health by decreasing the presence of pathogens in treated foods. The aim of this study was to evaluate the effect of gaseous ozone and UV-C radiation exposure on the physicochemical characteristics of strawberries. Strawberries were exposed to radiation doses of 0 kJ m-2(control), 2.02 kJ m-2, 3.04 kJ m-2, and 4.05 kJ m-2 and to gaseous ozone concentrations of 0.267 and 0.586 mg L-1 for 35 and 70 s at each concentration. The experimental units were then packaged in PET packaging and stored at 5±1°C and 85±5% relative humidity (RH) for 5 d. Physicochemical tests included weight loss, color, pH, titratable acidity, total soluble solids, and respiration rate. The UV-C and ozone treatments demonstrated better performance compared to the control maintained at 5±1°C. Notably, the treatments that showed the most favorable outcomes for the physicochemical properties of strawberries were OZ3 (exposure to 0.586 mg L-1 of O3 for 35 s) and UVC3 (exposure to radiation dose of 4.05 kJ m-2), indicating these methods are suitable for the preservation of strawberries.
El uso de nuevas técnicas de conservación, como la aplicación de ozono (OZ) gaseoso y radiación ultravioleta (UV-C), permite mantener los productos agrícolas en condiciones óptimas para los consumidores. Además, estos métodos reducen los riesgos para la salud humana al disminuir la presencia de patógenos en los alimentos tratados. El objetivo de este estudio fue evaluar el efecto de la exposición al ozono gaseoso y a la radiación UV-C sobre las características fisicoquímicas de las fresas. Las fresas fueron expuestas a dosis de radiación de 0 kJ m-2 (control), 2,02 kJ m-2, 3,04 kJ m-2 y 4,05 kJ m-2, y a concentraciones de ozono gaseoso de 0,267 y 0,586 mg L-1 durante 35 y 70 s para cada concentración. Las unidades experimentales se envasaron en empaques de PET y se almacenaron a 5±1°C y 85±5% HR durante 5 d. Las pruebas fisicoquímicas realizadas incluyeron pérdida de peso, color, pH, acidez titulable, sólidos solubles totales y tasa de respiración. Los tratamientos con UV-C y ozono demostraron un mejor rendimiento en comparación con el control mantenido a 5±1°C. Notablemente, los tratamientos que mostraron los resultados más favorables para las propiedades fisicoquímicas de las fresas fueron OZ3 (tratamiento con exposición a 0,586 mg L-1 de O₃ durante 35 s) y UVC3 (tratamiento con exposición a dosis de radiación de 4,05 kJ m-2), indicando que estos métodos son adecuados para la conservación de las fresas.
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