Impact of ozonisation on pro-health properties and antioxidant capacity of 'Honeoye'strawberry fruit

June 30, 2016

The objective of the research was to determine the impact of concentration and ozonisation time on the selected chemical properties and total antioxidant capacity of ‘Honeoye’ strawberries cultivar. Efficiency of gaseous ozone usage as a method of extending the fruit shelf life was proved. Strawberries were exposed to ozone stream with concentration of 0.3–1.2 mg/L, within 60, 120, 150 and 180 min. The scope of research included measurements of the titratable acidity, content of soluble solid substances and the following pro-health characteristics: the total antioxidant capacity, phenolic compounds content and vitamin C content. On the second, fourth and sixth day of storage, an assessment was carried out on the fruit mass changes. Statistically significant differences (p < 0.05) in the titratable acidity changes and soluble solids concentration were reported. The application of ozone allowed reduction of strawberries weight losses during storage without a negative impact on their pro-health properties.

Onopiuk, A and Ptorak, A and Wyrwisz, J

Journal: CyTA - Journal of Food

Original article