Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes
The impact of ozone concentration and ozonisation time on the selected chemical, physical and microbiological properties of <i>Rapanui</i> tomatoes was investigated. Tomatoes were exposed to gaseous ozone at concentrations of 0.9 and 2.5 mg L<sup>−1</sup> (c<sub>1</s...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/11/5/428 |
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| author | Anna Onopiuk Arkadiusz Szpicer Iwona Wojtasik-Kalinowska Agnieszka Wierzbicka Andrzej Półtorak |
| author_facet | Anna Onopiuk Arkadiusz Szpicer Iwona Wojtasik-Kalinowska Agnieszka Wierzbicka Andrzej Półtorak |
| author_sort | Anna Onopiuk |
| collection | DOAJ |
| description | The impact of ozone concentration and ozonisation time on the selected chemical, physical and microbiological properties of <i>Rapanui</i> tomatoes was investigated. Tomatoes were exposed to gaseous ozone at concentrations of 0.9 and 2.5 mg L<sup>−1</sup> (c<sub>1</sub>, c<sub>2</sub>) for 30 and 120 min (t<sub>1</sub>, t<sub>2</sub>), and stored for up to 15 days at a temperature of 12 ± 1 °C. The following parameters were evaluated: titratable acidity, total soluble solids, total phenolic and flavonoid contents, lycopene, total carotenoids, vitamin C, total antioxidant activity, colour L* a* b* and firmness. Ozonated fruit had higher levels of total soluble solids and higher levels of titratable acidity during and after storage. Exposure of tomatoes to a cooling atmosphere, applying recommended ozonisation process parameters, efficiently inactivated microorganisms that are present on the surface and reduced fruit weight loss, while retaining their firmness and stable colour. |
| first_indexed | 2024-03-10T11:35:42Z |
| format | Article |
| id | doaj.art-7d46652b4c6347eaa51cdb6955979b76 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-10T11:35:42Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-7d46652b4c6347eaa51cdb6955979b762023-11-21T18:55:56ZengMDPI AGAgriculture2077-04722021-05-0111542810.3390/agriculture11050428Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> TomatoesAnna Onopiuk0Arkadiusz Szpicer1Iwona Wojtasik-Kalinowska2Agnieszka Wierzbicka3Andrzej Półtorak4Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, PolandDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, PolandDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, PolandDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, PolandDepartment of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, PolandThe impact of ozone concentration and ozonisation time on the selected chemical, physical and microbiological properties of <i>Rapanui</i> tomatoes was investigated. Tomatoes were exposed to gaseous ozone at concentrations of 0.9 and 2.5 mg L<sup>−1</sup> (c<sub>1</sub>, c<sub>2</sub>) for 30 and 120 min (t<sub>1</sub>, t<sub>2</sub>), and stored for up to 15 days at a temperature of 12 ± 1 °C. The following parameters were evaluated: titratable acidity, total soluble solids, total phenolic and flavonoid contents, lycopene, total carotenoids, vitamin C, total antioxidant activity, colour L* a* b* and firmness. Ozonated fruit had higher levels of total soluble solids and higher levels of titratable acidity during and after storage. Exposure of tomatoes to a cooling atmosphere, applying recommended ozonisation process parameters, efficiently inactivated microorganisms that are present on the surface and reduced fruit weight loss, while retaining their firmness and stable colour.https://www.mdpi.com/2077-0472/11/5/428ozonevegetableslycopenephysicochemical parameters |
| spellingShingle | Anna Onopiuk Arkadiusz Szpicer Iwona Wojtasik-Kalinowska Agnieszka Wierzbicka Andrzej Półtorak Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes Agriculture ozone vegetables lycopene physicochemical parameters |
| title | Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes |
| title_full | Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes |
| title_fullStr | Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes |
| title_full_unstemmed | Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes |
| title_short | Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of <i>Rapanui</i> Tomatoes |
| title_sort | impact of ozonisation time and dose on health related and microbiological properties of i rapanui i tomatoes |
| topic | ozone vegetables lycopene physicochemical parameters |
| url | https://www.mdpi.com/2077-0472/11/5/428 |
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