88E-6 |
Quality characteristics of green peppers treated with ozone (O3) and chlorine dioxide (ClO2) gases |
B. F. OZEN1, Y. Han, J. D. Floros3, and P. E. Nelson. (1) Food Science, Purdue University, Food Science Dept., 1160 Food Science Building, W. Lafayette, IN 47907, (2) Food Science, Pennsylvania State University, Food Science Department, 111 Borland Laboratory, University Park, PA 16802 O3 and ClO2 gases are very powerful oxidizing agents and are effective against a wide range of microorganisms. Therefore, they recently received attention for treatment of fruits and vegetables. The objective of this study was to investigate the effects of different types of O3 and ClO2 gas treatments on the quality characteristics of green pepper. Two types of gas treatments were applied on cut green peppers. The first treatment consisted of gas treatment of the cut green peppers followed by modified atmosphere packaging of the treated product. The second treatment was injection or flushing the package containing the product with either ClO2 or O3. Major quality characteristics such as color, weight, texture, ascorbic acid content and microbial population of treated and control samples were measured throughout the storage period. No significant change in the color and the weight of the treated and control samples was observed throughout 14 days of storage. Texture of the treated green peppers was better compared to the untreated samples after 8 days of storage regardless of the type of treatment. Vitamin C content of peppers treated by O3 flushing degraded during storage, while the other treatments did not have a significant effect on vitamin C content. ClO2 treatment before the packaging was the most effective method in the treatment of green peppers and provided more than 2 log reduction in microbial population. Treatment of fruits and vegetables with ClO2 before packaging could improve the shelf life of the products without making any compromise on quality.
Session 88E, Fruit & Vegetable Products: Processing
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