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

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....

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Bibliographic Details
Published in:CYTA: journal of food 2017-01, Vol.15 (1), p.58-64
Main Authors: Onopiuk, Anna, Półtorak, Andrzej, Wyrwisz, Jarosław, Moczkowska, Małgorzata, Stelmasiak, Adrian, Lipińska, Aleksandra, Szpicer, Arkadiusz, Zalewska, Magdalena, Zaremba, Robert, Kuboń, Maciej, Wierzbicka, Agnieszka
Format: Article
Language:English
Subjects:
Acidity
actividad antioxidante total
Antioxidants
Ascorbic acid
Berries
Chemical properties
contenido fenólico
Cultivars
Fragaria
Fruits
Health
Organic chemistry
Ozone
Ozonisation
Ozonización
Phenolic compounds
phenolic content
Phenols
Shelf life
Statistical analysis
Storage
Strawberries
total antioxidant activity
Vitamin C
vitamina C
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Summary: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 
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2016.1212273