Agriculture Reference
In-Depth Information
were decreased in response to 1-MCP treatment (1 μL/L for 6 h at 14 °C)
of fresh-cut banana slices (after processing). 1-MCP has been reported to
delay ripening of avocado, custard apple, mango and papaya. Apricot fruit
treated with 1 μL/L of 1-MCP for 4 hours at 20 °C and subsequently stored
at 0 or 20 °C, showed delayed onset of ethylene production and lower res-
piration rate. Banana ripening was delayed when exposed to 0.01-1 μL/L
of 1-MCP for 24 hours and increasing concentrations of 1-MCP were gen-
erally more effective for longer periods of time.
16.8 OZONE
Ozone is the most effective natural bactericide of all the disinfecting
agents. Activated oxygen is considered to be the best available technology
and a much better alternative for water purification. Ozone is now being
used in food processing or storage of perishables as an antimicrobial agent
or as a food processing aid. Ozone is the safe and natural purification and
disinfecting agent. It is strong and ideal, germicide, sanitizer, sterilizer and
vermicide, antimicrobial, bactericide, fungicide and deodorizer, detoxify-
ing agent.
16.8.1 EFFECTS ON FRUITS
Ozone oxidizes the metabolic products and neutralizes the odors generated
during ripening of fruits in storage. This helps in preserving and enhancing
shelf-life of fresh produce. Ozone enhances the taste of most perishables
by oxidizing pesticides and by neutralizing ammonia and ethylene gases
produced by ripening or decay. It also helps in retaining original flavor
of the produce. The reduction of ethylene gas increases the shelf-life and
reduces shrinkage. Ozone changes the complex molecular structure of
chemicals back to its safe and original basic elements. Its use does not
leave any toxic by-products or residues, does not affect healthy cells or
alter its chemistry and is noncarcinogenic.
The shelf-life of perishable foods varies when they are subjected to O
3
treatment. Factors like age, crispness, quality, humidity, temperature, the
condition during treatment, and the reduction of pathogens during ozo-
nation determines the extension of shelf-life of fresh produce. Positive
effect shows at low and constant levels between 0.05 ppm and 0.1 ppm
