Effect of postharvest ozone treatment on browning ppo enzyme activity and quality of seedy guava fruits harvested at two maturity stages
2011
El-Saedy, R.M. | El-Naggar, N.I. | El-Ansary, D.O. | Hussein, A.M.
The present study was carried out during 2009 and 2010 seasons on seedy guava fruits (greenish-yellow and full-yellow skin color) to investigate the effects of ozone treatment (150ppb) and the subsequent cold storage (10±1°C) on the physico-chemical fruit properties. Ozone treated fruits were free from any chilling injury symptoms and had good appearance, flavour and eating quality compared to the untreated fruits. Ozone treatment insignificantly increased fruit weight loss in both seasons. Ozone had significant effect on delaying changes in guava skin color. So, the treated fruits had significant higher skin hue° values compared to untreated ones and the fullyellow fruits were more affected. Ozone significantly reduced each of soluble solid content (SSC) changes and the loss of flesh firmness, citric acid and Vitam.C values. Ozone treatment had clear effect on decreasing polyphenol oxidase (PPO) activity of fruit skin and flesh.
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Эту запись предоставил Ain Shams University
