Effects of Ozonated Water Treatment and Modified Atmosphere Package on the Decay and Color of Wax Apple Fruit (Syzygium samarangense [Blume] Merrill & L. M. Perry) during Storage - Collections

＜departmental bulletin paper＞
Effects of Ozonated Water Treatment and Modified Atmosphere Package on the Decay and Color of Wax Apple Fruit (Syzygium samarangense [Blume] Merrill & L. M. Perry) during Storage

Creator	Creator Name Shyr, Jeng–Jung Affiliation Affiliation Name Department of Horticulture, National Ilan University, Sheng–Loung Rd \| Laboratory of Horticultural Science, Division of Agronomy and Environmental Science, Department of Agro–environmental Sciences, Faculty of Agriculture, Kyushu University
	Creator Name Hsiung, Tung–Chuan Affiliation Affiliation Name Department of Horticulture and Biotechnology, Chinese Culture University \| Laboratory of Horticultural Science, Division of Agronomy and Environmental Science, Department of Agro–environmental Sciences, Faculty of Agriculture, Kyushu University
	Author PID K001672 Creator Name Wakana, Akira 若菜, 章 Affiliation Affiliation Name Laboratory of Horticultural Science, Department of Agro–environmental Sciences, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院資源生物科学部門 : 准教授
Language	English
Publisher	Faculty of Agriculture, Kyushu University
Publisher	九州大学大学院農学研究院
Date	2017-09-08
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	62
Issue	2
First Page	353
Last Page	359
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/1854006

File	FileType	Size	Views	Description
p353	pdf	471 KB	493

PISSN	0023-6152
NCID	AA00697606
Record ID	1854006
Peer-Reviewed	Unrefereed
Subject Terms	color
	decay
	MAP
	ozonated water
	wax apple
ISSN	0023-6152
NCID	AA00697606
Notes	Wax apple is very perishable fruit at room temperature. The aim of this study is to extend its storage limit by using modified atmosphere package (MAP) and ozonated water which is a highly destructive agent for microbial. Wax apples were immersed in ozonated water (0.1, 0.2 and 0.3 ppm) for 4, 8 and 12 minutes, then placed in cardboard boxes, stored at 12°C and evaluated the effect of ozonated water on the fruit quality. Ozonated–water–treated wax apples were packed into low–density polyester (0.03 and 0.1 mm thick) or high–density polyester (0.01 mm thick) bags and stored at 12°C for the MAP storage test. Quality characteristics including color, decay and chilling injury symptom were checked every week during storage. Results showed that treatment with 0.2 ppm of ozonated water for 4 minutes is good for the low temperature storage of wax apple. The low–density polyester bag (0.1 mm thick) has an advantage over others for the storage of wax apple at 12°C. The combination of ozonated water pretreatment and MAP with 6% O_2, 10% CO_2 and 84% N_2 appeared to be the most prospective for the storage of wax apple at 12°C.
Created Date	2017.10.04
Modified Date	2022.11.11