The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh Angelino plums

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dc.authoridYuceer, Muhammed/0000-0001-6709-1347
dc.authoridCANER, Cengiz/0000-0002-8293-7301
dc.contributor.authorCaner, Cengiz
dc.contributor.authorPala, Cigdem Uysal
dc.contributor.authorYuceer, Muhammed
dc.date.accessioned2025-01-27T20:53:53Z
dc.date.available2025-01-27T20:53:53Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractEffectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of Angelino fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in Angelino plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.
dc.identifier.doi10.1177/10820132241263198
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.pmid39034107
dc.identifier.scopus2-s2.0-85199431115
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1177/10820132241263198
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25885
dc.identifier.wosWOS:001276903200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAngelino
dc.subjectozone
dc.subjectanthocyanins
dc.subjectphenolics
dc.subjectmodified atmosphere packaging
dc.subjectshelf life
dc.titleThe impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh Angelino plums
dc.typeArticle

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