Effects of ozonated water treatment and modified atmosphere package on the decay and color of Wax apple fruit (Jsyzygium samarangense [Blume] Merrill and L. M. Perry) during storage

Jeng Jung Shyr, Tung Chuan Hsiung, Akira Wakana

Research output: Contribution to journalArticle

Abstract

Wax apple is very perishable fruit at room temperature. The aim of this study is to extend its storage limit by using modified atmosphere package (MAP) and ozonated water which is a highly destructive agent for microbial. Wax apples were immersed in ozonated water (0.1,0.2 and 0.3 ppm) for 4,8 and 12 minutes, then placed in cardboard boxes, stored at 12°C and evaluated the effect of ozonated water on the fruit quality. Ozonated-water-treated wax apples were packed into low-density polyester (0.03 and 0.1 mm thick) or high-density polyester (0.01 mm thick) bags and stored at 12°C for the MAP storage test. Quality characteristics including color, decay and chilling injury symptom were checked every week during storage. Results showed that treatment with 0.2 ppm of ozonated water for 4 minutes is good for the low temperature storage of wax apple. The low-density polyester bag (0.1 mm thick) has an advantage over others for the storage of wax apple at 12°C. The combination of ozonated water pretreatment and MAP with 6% O2, 10% CO2 and 84% Na appeared to be the most prospective for the storage of wax apple at 12°C.

Original languageEnglish
Pages (from-to)353-359
Number of pages7
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume62
Issue number2
Publication statusPublished - Sep 1 2017

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Water Purification
Waxes
Malus
water treatment
Atmosphere
waxes
Fruit
Color
apples
deterioration
Polyesters
fruits
Water
color
polyesters
water
bags
cardboard
Temperature
boxes (containers)

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

Cite this

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abstract = "Wax apple is very perishable fruit at room temperature. The aim of this study is to extend its storage limit by using modified atmosphere package (MAP) and ozonated water which is a highly destructive agent for microbial. Wax apples were immersed in ozonated water (0.1,0.2 and 0.3 ppm) for 4,8 and 12 minutes, then placed in cardboard boxes, stored at 12°C and evaluated the effect of ozonated water on the fruit quality. Ozonated-water-treated wax apples were packed into low-density polyester (0.03 and 0.1 mm thick) or high-density polyester (0.01 mm thick) bags and stored at 12°C for the MAP storage test. Quality characteristics including color, decay and chilling injury symptom were checked every week during storage. Results showed that treatment with 0.2 ppm of ozonated water for 4 minutes is good for the low temperature storage of wax apple. The low-density polyester bag (0.1 mm thick) has an advantage over others for the storage of wax apple at 12°C. The combination of ozonated water pretreatment and MAP with 6{\%} O2, 10{\%} CO2 and 84{\%} Na appeared to be the most prospective for the storage of wax apple at 12°C.",
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