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Effects of ozonized water and heat treatment on the papaya fruit epidermis

Paper ID Volume ID Publish Year Pages File Format Full-Text
19316 43059 2012 5 PDF Available
Title
Effects of ozonized water and heat treatment on the papaya fruit epidermis
Abstract

This study examined the effects of O3 and hot water treatments on the epidermis of Golden papaya fruit. Heat treatments were applied in a hot water brushing (HWB) system. Papayas were brushed under a pressurized hot water rinse stage at 45, 55 and 65 °C for 60 s. In the HWB treatment, 4 ppm ozone was applied to the papayas for 1 or 2 min. The results show that ozone applications did not affect the fruit's cuticular surface, while heat treatments allowed natural fissures on the fruit epidermis to recover. Several crystalloid forms were identified on the epidermis of the papayas after the heat treatments. The predominant crystalloid forms on papayas are tubular and there is a positive response to temperature; the higher the temperature, the larger and more frequent the tubular crystalloids.

Keywords
Carica papaya; Thermotherapy; Ozonized water
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Effects of ozonized water and heat treatment on the papaya fruit epidermis
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 2, April 2012, Pages 118–122
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us