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Effect of ozone on the quality of fresh-cut green beans (Phaseolus vulgaris L.) and bell peppers (Capsicum annuum L.)

2005Conference object Open access
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dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorFundo, Joana
dc.contributor.authorSantos, Dora M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2011-10-14T23:59:25Z
dc.date.available2011-10-14T23:59:25Z
dc.date.issued2005
dc.description.abstractOzone is a potent oxidant and disinfectant agent with multiple industrial applications. The efficacy of ozone treatments has been recognised in the sanitation of equipments and water disinfections. Recently, ozone started to be used as an innovative food processing technology that guarantees product safety. The objective of this work was to study the effect of ozone on the quality of fresh-cut green beans (Phaseolus vulgaris, L.) and green and red bell peppers (Capsicum annuum, L.). The quality factors analysed were enzyme (peroxidase) activity, colour and texture for green beans, and colour, texture and pH for bell peppers. Experiments were carried out in pilot equipment. An ozone generator was interconnected to a container filled with tap water. Ozone was continuously incorporated in water and its content was indirectly measured by potential difference. Green beans and bell peppers were cut in small portions. Samples were immersed in ozonated and non-ozonated water baths and removed after different times till a maximum of 180 minutes. Data from both treatments were compared by analysis of variance. For green beans, results showed that ozone treatment did not affect the colour, but significantly influenced texture (firmness) and peroxidase inactivation (at 7% significance level). After 40 minutes enzyme activity was reduced approximately 20%. This inactivation was verified for the rest of the sampling times. Ozone treatment affected pH and texture (fracturability) of red bell peppers (at 1% significance level). The other quality factors were not significantly influenced by ozone.por
dc.identifier.citationALEXANDRE, Elisaberte M. C... [et al.] - Effect of ozone on the quality of fresh-cut green beans (Phaseolus vulgaris L.) and bell peppers (Capsicum annuum L.). In Encontro de Química dos Alimentos, 7, Viseu, Portugal, 13-16 Abril, 2005. 6 p. - Actas do 7º Encontro de Química dos Alimentos. [S.l. : s.n., 2005]. 6 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6165
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInstituto Superior Politécnico de Viseu - Escola Superior Agráriapor
dc.subjectOzonepor
dc.subjectQualitypor
dc.subjectFruitspor
dc.subjectVegetablespor
dc.titleEffect of ozone on the quality of fresh-cut green beans (Phaseolus vulgaris L.) and bell peppers (Capsicum annuum L.)por
dc.typeconference object
dspace.entity.typePublication
person.familyNameAlexandre
person.familyNameFundo
person.familyNameBrandão
person.familyNameSilva
person.givenNameElisabete
person.givenNameJoana F.
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridK-9179-2013
person.identifier.ridE-9585-2015
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublicatione2bcd358-e22a-4271-a903-daf6116e33c9
relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery2f44a8e2-ade9-437d-aae3-3e894c7dc065

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