Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

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dc.authoridTemizkan, Riza/0000-0001-5746-8921
dc.authoridAday, Mehmet Seckin/0000-0002-5669-5812
dc.contributor.authorAday, Mehmet Seckin
dc.contributor.authorBuyukcan, Mehmet Burak
dc.contributor.authorTemizkan, Riza
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2025-01-27T20:27:18Z
dc.date.available2025-01-27T20:27:18Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractEfficiency of three aqueous ozone concentrations (0.075 ppm, 0.15 ppm, 0.25 ppm) and two exposure times (2 and 5 min) were investigated for maintaining strawberry quality. Exposure to 0.075 ppm and 0.15 ppm ozone delayed the changes in pH, total soluble solids, firmness and electrical conductivity. All ozone treatments prevented mold growth during storage. However, the 0.25 ppm ozone treatment caused loss of strawberry quality due to high ozone concentration. The results have shown that; low (0.075 ppm) and middle (0.15 ppm) ozone concentrations can be applied to extend the shelf-life of strawberries by at least 3 weeks under refrigerated conditions.
dc.description.sponsorshipBAP project of Canakkale Onsekiz Mart University [2010/151]
dc.description.sponsorshipFinancial support was given by the BAP project of Canakkale Onsekiz Mart University (No 2010/151).
dc.identifier.doi10.1080/01919512.2013.833851
dc.identifier.endpage56
dc.identifier.issn0191-9512
dc.identifier.issn1547-6545
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84894257865
dc.identifier.scopusqualityQ2
dc.identifier.startpage43
dc.identifier.urihttps://doi.org/10.1080/01919512.2013.833851
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22651
dc.identifier.volume36
dc.identifier.wosWOS:000331523100004
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofOzone-Science & Engineering
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectOzone
dc.subjectFourier Transform Near Infrared
dc.subjectStrawberries
dc.subjectShelf Life
dc.subjectAqueous Ozone
dc.titleRole of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry
dc.typeArticle

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