Effect of ozonated water treatment and MA storage on the postharvest storage of wax apple fruit (Syzygium samarangense [Blume] Merrill & L. M. Perry)

Jeng-Jung Shyr, Sheng-Feng Peng, Wei-Tzuo Hong
Wax apple is a very perishable fruit at room temperature. The aim of this study is to extend the storage limit of wax apple by using modified atmosphere (MA) storage and ozonated water which is a highly destructive agent for microbes. Wax apples were immersed into ozonated water (high, medium, and low concentration) for different time, then placed in cardboard boxes and stored at 12°C for the evaluation of the effect of ozonated water. Ozonated water treated wax apples were packed into low density polyester (0.03 and 0.1 mm of thickness) or high density polyester (0.01 mm of thickness) bags and stored at 12°C for the MA storage test. Quality characteristics including color, decay, and chilling injury symptom were checked every week during storage. Results showed that medium concentration of ozonated water for 4 min is good for the low temperature storage of wax apple. Low density polyester bag (0.1 mm of thickness) has an advantage over others for the storage of wax apple at 12°C. The combination of ozonated water pretreatment and MA storage showed the best results for prolonging the storage limits of wax apple to two weeks with 6.67% decay at 12°C.
Shyr, Jeng-Jung, Peng, Sheng-Feng and Hong, Wei-Tzuo (2020). Effect of ozonated water treatment and MA storage on the postharvest storage of wax apple fruit (Syzygium samarangense [Blume] Merrill & L. M. Perry). Acta Hortic. 1278, 13-18
DOI: 10.17660/ActaHortic.2020.1278.3
https://doi.org/10.17660/ActaHortic.2020.1278.3
wax apple, ozonated water, MA storage, decay
English

Acta Horticulturae