Effects of Aqueous Ozone on Microbial Growth, Quality, and Shelf Life Extension of Chinese Bayberry (Myrica rubra Sieb. et Zucc)

文献类型： 外文期刊

第一作者： He, Zhongxiang

作者： He, Zhongxiang;Li, Changjun;Ji, Xionghui;Peng, Hua;Liu, Shangru;He, Zhongxiang;Li, Changjun;Ji, Xionghui;Peng, Hua;Liu, Shangru;Wu, Weidong

作者机构：

关键词： aqueous ozone; Chinese bayberries; fruit preservation

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.5； 五年影响因子：2.7 ）

ISSN： 0145-8892

年卷期： 2025 年 2025 卷 1 期

页码：

收录情况： SCI

摘要： Chinese bayberry (Myrica rubra Sieb. et Zucc.) is highly susceptible to decay during storage, resulting in a very short shelf life. This study is aimed at developing a new technique for extending its shelf life through aqueous ozone (AO) spraying. To compare the deterioration process, bayberries were treated with different AO concentrations (T1, T2, and T3 at 6.25, 1.25, and 0.25 mg/L, respectively) and control treatments (CK1: no treatment, CK2: ultrapure water spraying, and CKa: sealed with a 0.4-mu m polyethylene film) under storage conditions of 3 degrees C +/- 0.5 degrees C for 25 days. Key fruit quality parameters and microbial infection rates were assessed throughout the storage period. Results indicated that the T3 treatment (0.25 mg/L) extended the storage period of bayberries by at least 10 days compared to the control groups; reduced the decay rate by a factor of four; effectively inhibited the growth of moulds and yeasts; and delayed the decline in ascorbic acid content, soluble solid content, and fruit hardness. In contrast, T1 (6.25 mg/L) caused softening and dehydration of the fruit skin due to its high ozone concentration. In conclusion, an appropriate concentration of AO can be an effective method for prolonging the postharvest storage of Myrica rubra fruits.

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