Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoes
The present study aimed at the numerical optimization of process variables to analyze the effect of hypochlorous acid (HOCl) treatment on postharvest quality characteristics of tomatoes. Box Behnken design was used to optimize the process variables, including concentration (40, 60, and 80 ppm), pH (...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323002697 |
| _version_ | 1797385075168378880 |
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| author | Akuleti Saikumar Anupama Singh Kuljinder Kaur Nitin Kumar Samiksha Sharma Ankita Dobhal Sanjay Kumar |
| author_facet | Akuleti Saikumar Anupama Singh Kuljinder Kaur Nitin Kumar Samiksha Sharma Ankita Dobhal Sanjay Kumar |
| author_sort | Akuleti Saikumar |
| collection | DOAJ |
| description | The present study aimed at the numerical optimization of process variables to analyze the effect of hypochlorous acid (HOCl) treatment on postharvest quality characteristics of tomatoes. Box Behnken design was used to optimize the process variables, including concentration (40, 60, and 80 ppm), pH (4, 5, and 6), and dipping time (2, 4, and 6 min), and their effect on responses, i.e., weight loss (%), redness (a*), and microbial load (log cfu/ml). The optimized values of HOCl treatment process variables were found to be concentration (80 ppm), pH (4), and dipping time (6 min), and the corresponding responses were 11.69% (weight loss), 21.09 (redness), and 4.79 log cfu/ml (microbial load). The effects of different treatments, i.e., HOCl treatment (optimum values), ClO2 treatment (concentration 60 ppm, dipping time 15 min), and control (tap water), on weight loss (%), firmness (N), TSS (%), redness (a*), and microbial load (log cfu/ml) were compared for 10 days of storage (ambient conditions). Results revealed that decay rates for HOCl-treated tomatoes were significantly lower (54.86%) in comparison to ClO2 treatment (79.16%) and control samples (97.22%) at the end of the storage period, indicating the effectiveness of HOCl treatment. However, the microbial load in the HOCl-treated samples was significantly lower (7.61 ± 0.01 log cfu/ml), followed by ClO2 (8.39 ± 0.04 log cfu/ml) in comparison to control samples (10.14 ± 0.02 log cfu/ml) during the storage period. It could be concluded that HOCl could be used as a disinfectant for enhancing the shelf life of tomatoes and ensuring microbial safety. |
| first_indexed | 2024-03-08T21:48:54Z |
| format | Article |
| id | doaj.art-39b681809e1e435bb940f56a8e7588de |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-08T21:48:54Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-39b681809e1e435bb940f56a8e7588de2023-12-20T07:37:18ZengElsevierJournal of Agriculture and Food Research2666-15432023-12-0114100762Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoesAkuleti Saikumar0Anupama Singh1Kuljinder Kaur2Nitin Kumar3Samiksha Sharma4Ankita Dobhal5Sanjay Kumar6Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, HR, IndiaDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, HR, India; Corresponding author.Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, HR, IndiaDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, 131028, HR, IndiaDepartment of Food Science & Technology, Graphic Era (Deemed to be) University, Dehradun, 248001, IndiaDepartment of Food Science & Technology, Graphic Era (Deemed to be) University, Dehradun, 248001, IndiaDepartment of Food Science & Technology, Graphic Era (Deemed to be) University, Dehradun, 248001, India; Corresponding author.The present study aimed at the numerical optimization of process variables to analyze the effect of hypochlorous acid (HOCl) treatment on postharvest quality characteristics of tomatoes. Box Behnken design was used to optimize the process variables, including concentration (40, 60, and 80 ppm), pH (4, 5, and 6), and dipping time (2, 4, and 6 min), and their effect on responses, i.e., weight loss (%), redness (a*), and microbial load (log cfu/ml). The optimized values of HOCl treatment process variables were found to be concentration (80 ppm), pH (4), and dipping time (6 min), and the corresponding responses were 11.69% (weight loss), 21.09 (redness), and 4.79 log cfu/ml (microbial load). The effects of different treatments, i.e., HOCl treatment (optimum values), ClO2 treatment (concentration 60 ppm, dipping time 15 min), and control (tap water), on weight loss (%), firmness (N), TSS (%), redness (a*), and microbial load (log cfu/ml) were compared for 10 days of storage (ambient conditions). Results revealed that decay rates for HOCl-treated tomatoes were significantly lower (54.86%) in comparison to ClO2 treatment (79.16%) and control samples (97.22%) at the end of the storage period, indicating the effectiveness of HOCl treatment. However, the microbial load in the HOCl-treated samples was significantly lower (7.61 ± 0.01 log cfu/ml), followed by ClO2 (8.39 ± 0.04 log cfu/ml) in comparison to control samples (10.14 ± 0.02 log cfu/ml) during the storage period. It could be concluded that HOCl could be used as a disinfectant for enhancing the shelf life of tomatoes and ensuring microbial safety.http://www.sciencedirect.com/science/article/pii/S2666154323002697TomatoesHypochlorous acidOptimizationResponse surface methodology |
| spellingShingle | Akuleti Saikumar Anupama Singh Kuljinder Kaur Nitin Kumar Samiksha Sharma Ankita Dobhal Sanjay Kumar Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoes Journal of Agriculture and Food Research Tomatoes Hypochlorous acid Optimization Response surface methodology |
| title | Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoes |
| title_full | Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoes |
| title_fullStr | Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoes |
| title_full_unstemmed | Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoes |
| title_short | Numerical optimization of hypochlorous acid (HOCl) treatment parameters and its effect on postharvest quality characteristics of tomatoes |
| title_sort | numerical optimization of hypochlorous acid hocl treatment parameters and its effect on postharvest quality characteristics of tomatoes |
| topic | Tomatoes Hypochlorous acid Optimization Response surface methodology |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323002697 |
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