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Potential of ozonated-air (OA) application to reduce the weight and volume loss in fresh figs

This study showed that ozonated air (OA) treatment of fresh figs can be used to minimize losses and improve the overall quality of fresh figs by investigating the effect of OA on weight loss, volume reduction (shriveling), and skin firmness on fresh figs and monitoring the changes in the epidermis of OA-treated fruits in storage. In Phase 1 of the study, fresh Kadota figs at two different maturity levels, commercial-ripe and tree-ripe, were exposed to OA for up to 11 h at room temperature to find the optimum parameters for ozone treatment. In Phase 2, Kadota and Black Mission figs were treated with OA (15 ppm for 3 h) and their aging parameters were evaluated. Read more.

Fig 1

Afsah-Hejri L., A. Toudeshki, T. Homayouni, S. Mehrazi, A. Gholami Pareh, P. Gordon, R. Ehsani. 2021. Potential of ozonated-air (OA) application to reduce the weight and volume loss in fresh figs (Ficus carica L.).

Published in Postharvest Biology and Technology.

DOI: 10.1016/j.postharvbio.2021.111631