红灯椒的收获后质量：臭氧雾和保护膜的影响

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-11-18 DOI:10.1007/s11483-024-09909-8

Eugénio da Piedade Edmundo Sitoe, Franciane Colares Souza Usberti, Rosa Helena Aguiar, César Pedro

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引用次数: 0

摘要

本研究调查了臭氧雾和保护膜（低密度聚乙烯 - LDPE）在贮藏期间保存红辣椒的效果。在使用或不使用保护膜的情况下，臭氧雾的浓度分别为 20.10 mg L-¹ 和 2.0 L min-¹，持续 5、10 和 15 分钟，并与未处理的对照组和氯处理进行比较。在 25 °C 和 60% 相对湿度条件下存放 21 天后，经臭氧雾处理的辣椒显示霉菌和酵母菌总数显著减少，其中 15 分钟处理可减少霉菌 4.00 对数和酵母菌 4.34 对数，超过氯处理。保护膜有效地减少了重量损失，并保持了甜椒的商业外观。重要的是，臭氧雾和保护膜的结合不会对甜椒的物理化学质量产生重大影响。这些结果表明，臭氧雾和保护膜能有效减少甜椒收获后的损失，为贮藏部门带来实际好处。

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Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film

This study investigated the effectiveness of ozonised mist and protective film (low-density polyethylene - LDPE) in preserving red peppers during storage. Ozonised mist was applied at 20.10 mg L-¹ and 2.0 L min-¹ for 5, 10 and 15 min, with and without protective film, and compared with untreated controls and chlorine treatment. Stored for 21 days at 25 °C and 60% relative humidity, peppers treated with ozonised mist showed significant reductions in total molds and yeasts counts, with the 15-minute treatment achieving reductions of 4.00 logs for molds and 4.34 logs for yeast, surpassing the chlorine treatment. The protective film effectively minimised weight loss and maintained the commercial appearance of the bell peppers. Importantly, the combination of ozonised mist and protective film did not significantly affect the physico-chemical quality of the bell peppers. These results suggest that ozonised mist and protective film are effective in reducing post-harvest losses of bell peppers, with practical benefits for the storage sector.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.