Aplicaciones de ozono como tecnología postcosecha en fresa (Fragaria x ananassa Duch.): impacto en la calidad microbiológica del fruto
DOI:
https://doi.org/10.29105/idcyta.v8i1.36Keywords:
Storage, berries, postharvest quality, non-thermal technologiesAbstract
Strawberry is a fruit of great global importance thanks to its organoleptic and nutritional properties. However, its shelf life is short, even in refrigeration, due to its high respiration rate and susceptibility to fungal attack. This fact makes it difficult to transport strawberries from the production/processing site to the consumer. Ozone has been shown to be a gas with antimicrobial properties that can extend the shelf life of strawberries. The objective of this review was to investigate the advances in the application of ozone in strawberries as a postharvest technology and its impact on the microbiological quality of the fruit. Articles published in the last ten years that investigate the application of ozone to reduce the microbiological load in strawberries were reviewed. The results of the reviewed studies show that postharvest treatment of strawberries with ozone can be used to prolong their shelf life and protect them from microbial contamination. It is recommended to carry out a preliminary study of the treatment conditions for each product potentially treatable with ozone, as well as to carry out a comprehensive analysis of the product management system to achieve a greater impact and feasibility of applying this post-harvest technology.
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