Ozone washing decreases strawberry susceptibility to Botrytis cinerea while maintaining antioxidant, optical and sensory quality

Abstract

This work aimed to evaluate the effect of ozone washing (maximum concentration 3.5 mgL-1- 5 and 15 min) on Botrytis cinerea decay, physicochemical parameters, bioactive compounds, in vitro and in vivo antioxidant activity, and sensory properties of strawberries cv. Albion throughout refrigerated storage at 5 ± 1 °C. A 5 min long ozonation delayed the onset of B. cinerea infection by 4 days, and significantly reduced its incidence as storage progressed (~17 % lesser than in control at day 8), without impairing physicochemical parameters or sensory quality. This treatment did not affect the antioxidant activity of strawberry extracts neither in in vitro (ORAC and ABTS assays) or in vivo assays using Caenorhabditis elegans as a model organism. Higher ozone doses did not achieve greater reduction of B. cinerea decay throughout the storage period. This study demonstrated that exposing strawberries to a 5 min long aqueous ozone treatment could extend their storability at 5 °C.

Keywords

• Food science
• Food technology
• Aqueous ozone
• Strawberry
• Sensory quality
• Antioxidant properties