Combined aqueous ozone and ultrasound application inhibits microbial spoilage, reduces pesticide residues and maintains
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ORIGINAL PAPER
Combined aqueous ozone and ultrasound application inhibits microbial spoilage, reduces pesticide residues and maintains storage quality of strawberry fruits Ayesha Maryam1 · Raheel Anwar1 · Aman Ullah Malik1 · Muhammad Inam Ur Raheem2 · Ahmad Sattar Khan1 · Mahmood Ul Hasan1 · Zahoor Hussain3 · Zarghona Siddique1 Received: 25 August 2020 / Accepted: 2 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Inappropriate use of pesticides and unhygienic supply chains contaminate fresh fruit and vegetables with health-hazardous micro-organisms and chemical residues. Here, combined efficacy of aqueous ozone and ultrasound to disinfect and decontaminate strawberry fruits from food-borne microbial pathogen and pesticide residues was evaluated. Strawberry fruits were exposed to either ozone (flow rate ≥ 3.3 mg min−1 for 125 g strawberry L−1 water) or ultrasound (40 kHz at 100 W) for 3, 6 and 9 min. Treatment of strawberry fruits with either ozone or ultrasound for 3 min effectively reduced bacterial survival by 44-fold and 17-fold, respectively, compared to control. Then, strawberry fruits were simultaneously treated with both ozone and ultrasound for 1, 2 or 3 min and stored at 2 ± 0.5 °C and 95% relative humidity for 12 days. Ozone and ultrasound treatment for 3 min was most effective in reducing bacterial survival (98%) and residues of various pesticides (98–99%) compared to control. Strawberry fruits treated with ozone and ultrasound for 3 min exhibited delay in fungal decay by 4 days and 4% reduction in weight loss during cold storage for 12 days. Also, gradual decline in total soluble solids, titratable acidity, pH, ascorbic acid and anthocyanins in cold-stored strawberry fruits was also hindered. Ozone and ultrasound treatment for 3 min also restrained 62% higher catalase, 52% higher peroxidase, and 70% higher superoxide dismutase in strawberry tissues compared to control after 12 days in cold storage. Thus, combined treatment of ozone and ultrasound for 3 min increased marketable life of strawberry fruits for 6 more days under cold storage conditions. Overall, results revealed a positive effect of ozone and ultrasound on disinfecting and decontaminating strawberry fruits along with extending their marketable life under cold storage conditions. Keywords Strawberries · Sonication · Disinfection · Decontamination · Cold storage · Nutritional quality
Introduction
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00735-3) contains supplementary material, which is available to authorized users. * Raheel Anwar [email protected] 1
Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38040, Punjab, Pakistan
2
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
3
Department of Horticulture, College of Agriculture, University of Sargodha, Sargodha, Pakistan
Strawberry is a perish
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