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Cyclic Storage Chamber Ozonation as a Method to Inhibit Ethylene Generation during Plum Fruit Storage

Author

Listed:
  • Natalia Matłok

    (Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, St. Zelwerowicza 4, 35-601 Rzeszów, Poland)

  • Tomasz Piechowiak

    (Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklińskiej 1a, 35-601 Rzeszów, Poland)

  • Amanda Krempa

    (Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklińskiej 1a, 35-601 Rzeszów, Poland)

  • Czesław Puchalski

    (Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklińskiej 2D, 35-601 Rzeszów, Poland)

  • Maciej Balawejder

    (Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów, St. Ćwiklińskiej 1a, 35-601 Rzeszów, Poland)

Abstract

This study presents a method for inhibiting ethylene production during the room-temperature storage of plum fruits, using gaseous ozone (O 3 ). The proposed storage strategy involves the cyclic ozone treatment of fruits every 24 h with specified O 3 doses. Throughout the storage period, cyclic analyses of the atmosphere composition in storage chambers were conducted, measuring ethylene and carbon dioxide levels. Several parameters describing changes in fruit quality and biochemical transformations were systematically monitored until the end of the storage process. The results clearly indicate that fruits subjected to cyclic ozone treatment with the highest O 3 doses during storage exhibit the slowest ripening rate. This reduced ripening rate is primarily attributed to the downregulation of S-adenosylmethionine synthetase expression, leading to a lower ethylene concentration in the storage chambers. Other obtained results concerning soluble solid content, titratable acidity, total polyphenols, anthocyanins, and vitamin C content confirm the observations regarding the impact of ozone treatment in slowing down the fruit ripening process. The best outcomes were achieved by applying a cyclic ozone process with a 100 ppm dose for 30 min.

Suggested Citation

  • Natalia Matłok & Tomasz Piechowiak & Amanda Krempa & Czesław Puchalski & Maciej Balawejder, 2023. "Cyclic Storage Chamber Ozonation as a Method to Inhibit Ethylene Generation during Plum Fruit Storage," Agriculture, MDPI, vol. 13(12), pages 1-11, December.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:12:p:2274-:d:1300649
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    References listed on IDEAS

    as
    1. Natalia Matłok & Józef Gorzelany & Agnieszka Ewa Stępień & Adam Figiel & Maciej Balawejder, 2019. "Effect of Fertilization in Selected Phytometric Features and Contents of Bioactive Compounds in Dry Matter of Two Varieties of Basil ( Ocimum basilicum L.)," Sustainability, MDPI, vol. 11(23), pages 1-14, November.
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