Application of ozone aiming to keep the quality of strawberries using a low cost reactor

Abstract

The strawberry is a fruit of high commercial value and has a rapid deterioration, and as the demand for healthy products, safe under the microbiological point of view and free from chemicals increases more and more, the method of application of ozone gas at a controlled atmosphere was proposed. The objective of this study was to verify the efficiency of ozone gas produced by a reactor, in order that small strawberries’ producers may use it thus contributing to regional economies. Strawberries (Fragaria ananassa) Oso Grande variety, harvested in the region Minas Gerais were divided two groups: the first receive treatment with ozone and the second not. In the first group ozone was applied for 20 minutes from a reactor of Corona. The fruits were stored at 4 ° C for periods of 5, 10 and 15 days. The quality of the data was reported for the levels of total soluble solids (SS), titratable acidity (TA), pH, phenolic compounds (FC), ascorbic acid (AA), loss of fresh matter (LM %) and microbiological analysis (MA) in different storage times of ozonated and non ozonated fruits. The use of ozone gas was efficient for the strawberry postharvest. The levels of microorganisms are within acceptable limits and the physical and chemical properties were maintained.