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Ozone Treatment Preserves Chilli Quality by Joao Lecca Ruíz is a document available to read on EtoBox.
This study investigated the effects of continuous exposure to ozone at different concentrations on quality changes in red and green chili peppers during storage. Ozone at 0.45 and 0.9 μmol/mol reduced disease incidence in red peppers without further benefit at 2 μmol/mol. Ozone at 0.9 μmol/mol reduced weight loss and improved firmness maintenance during storage. Skin color was bleached in peppers exposed to the highest ozone dose. Ozone at 0.9 μmol/mol extended shelf life of chili peppers.
- Author
- Joao Lecca Ruíz
- Language
- EN