effect of ozone on removal of pesticides and postharvest quality in green peppers
Type: Research Paper
Author: Tansu Ozen, Mehmet Ali, Koyuncu Derya Erbas
Summary:
Ozone application type (in water or air) affected the removal efficiency of pesticides from pepper surface. Ozonated water containing 2 ppm ozone was the best treatment for degradation of pesticides residues in green peppers. Weight losses of ozone treated peppers decreased compared to control samples during storage. Ozone treatment preserved green color of peppers, depending on application type, better than control. Ozonated water was the best treatment for maintaining vivid green color of pepper skin, which is represented with higher h°. Although no significant differences in the external appearance were observed among treatments, ozonated water (2 ppm) gave the highest scores at the end of storage. Ozone treatments decreased respiration rates by slowing down metabolic processes in peppers throughout storage. Peppers treated with 2 ppm ozone both in water and air could be stored with good quality in polystyrene trays covered with stretch film (12 µ) at 20 °C and 60 ± 5% relative humidity for 8 days. Control samples lost their marketable quality after 6 days in room condition. Ozone treatments, especially in water, can be an alternative tool for preserving postharvest quality of peppers during storage. However, it is needed detailed investigation to determine the appropriate dose and application type for removing pesticides and storage of peppers.