Avaliação da ozonização aquosa para sanitização de morangos minimamente processados

Abstract

This study aimed to evaluate aqueous ozonation technology on sanitization of strawberries cv. Camino Real minimally processed, verifying the technical application of the effect on the quality and its quality and postharvest conservation. Fruits from Nova Friburgo, RJ underwent the steps of selection, washing, cutting, sanitation, drainage, packaging and storage. The treatments consisted of immersion of fruits in ozonated water at 0.2 (T1), 0.5 (T2) and 1.0 mg L-1 (T3), cooled to 10 ° C for 5 min., immersion of fruits in chlorine Sumaveg® 150 mg L-1 (T4) and subsequent rinsing with 5 mg L-1 with chilled water at 10 °C for 10 min. To the control, fruits’were washed under running water (T5). After draining, the fruits were packed in polypropylene (PP) and stored for 12 days under refrigeration at 5 ° C and RH 90%. The physical, physical-chemical and biochemical showed that there was quality maintenance with ozonation concentration. The physical, physico-chemical and biochemical showed that there was maintaining the quality of fruits treated by ozonation in all ozone concentration. The fruits of 0.2mg.L-1 and chlorination (T1 and T4) are commercially acceptable found on the 12th day of storage, due to its mass loss of less than 6%. The treatments related to sanitation with ozonated water (0.2; 0.5 and 1.0 mg.L-1) had higher firmness compared to chlorination (T4) and control (T5). Tested ozonation solutions presented superior performance than chlorination in reducing postharvest strawberry plant pathogens, with higher potential to be adopted in sanitizing process for strawberries cv. Camino Real, since it reduced the postharvest diseases in relation to the other ones. All sanitization methods studied controlled indicator bacteria of sanitary conditions