Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-29300Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ullrich, Lisa | - |
| dc.contributor.author | Gillich, Elodie | - |
| dc.contributor.author | André, Amandine | - |
| dc.contributor.author | Panarese, Sandra | - |
| dc.contributor.author | Imhaus, Anne Flore | - |
| dc.contributor.author | Fieseler, Lars | - |
| dc.contributor.author | Chetschik, Irene | - |
| dc.date.accessioned | 2023-12-01T17:25:02Z | - |
| dc.date.available | 2023-12-01T17:25:02Z | - |
| dc.date.issued | 2023-09 | - |
| dc.identifier.issn | 2076-3417 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/29300 | - |
| dc.description.abstract | Ozone has the potential to improve the shelf life of fruits and vegetables by its antimicrobial properties, but the influence on the aroma properties has not been studied comprehensively at the molecular level. Therefore, the impact of ozone on odour-active compounds, total titratable acidity, ascorbic acid, weight loss, and fungal growth during storage is investigated in oranges and bananas. The fruits were stored at room temperature for 11 days either with or without ozone treatment. Interestingly, no significant impact of the ozone treatment on the contents of the selected odour-active compounds in bananas and oranges was observable. Furthermore, no impact on titratable acidity, weight loss, and ascorbic acid content were observable as a consequence of the ozone treatment at the respective ozone concentrations. In addition, the inhibitive effects of the growth and sporulation of moulds were demonstrated in this study. Finally, the data from this research show that ozonation has the potential of improving the shelf life of fruits without compromising their quality. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | MDPI | de_CH |
| dc.relation.ispartof | Applied Sciences | de_CH |
| dc.rights | http://creativecommons.org/licenses/by/4.0/ | de_CH |
| dc.subject | Ozone treatment | de_CH |
| dc.subject | Banana | de_CH |
| dc.subject | Orange | de_CH |
| dc.subject | Mould | de_CH |
| dc.subject | Ascorbic acid | de_CH |
| dc.subject | Odour-active compound | de_CH |
| dc.subject | Total titratable acidity | de_CH |
| dc.subject | Lebensmittelchemie | de_CH |
| dc.subject | Lagerung | de_CH |
| dc.subject | Lebensmittel | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.3390/app131910885 | de_CH |
| dc.identifier.doi | 10.21256/zhaw-29300 | - |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 19 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.start | 10885 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 13 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | LM-Chemie | de_CH |
| zhaw.webfeed | Mikrobiologie | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| zhaw.monitoring.costperiod | 2023 | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2023_Ullrich-etal_Influence-ozone-storage-oranges-bananas_MDPI.pdf | 1.32 MB | Adobe PDF |  View/Open |
Show simple item record
Ullrich, L., Gillich, E., André, A., Panarese, S., Imhaus, A. F., Fieseler, L., & Chetschik, I. (2023). Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas. Applied Sciences, 13(19), 10885. https://doi.org/10.3390/app131910885
Ullrich, L. et al. (2023) ‘Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas’, Applied Sciences, 13(19), p. 10885. Available at: https://doi.org/10.3390/app131910885.
L. Ullrich et al., “Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas,” Applied Sciences, vol. 13, no. 19, p. 10885, Sep. 2023, doi: 10.3390/app131910885.
ULLRICH, Lisa, Elodie GILLICH, Amandine ANDRÉ, Sandra PANARESE, Anne Flore IMHAUS, Lars FIESELER und Irene CHETSCHIK, 2023. Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas. Applied Sciences. September 2023. Bd. 13, Nr. 19, S. 10885. DOI 10.3390/app131910885
Ullrich, Lisa, Elodie Gillich, Amandine André, Sandra Panarese, Anne Flore Imhaus, Lars Fieseler, and Irene Chetschik. 2023. “Influence of Ozone Treatment during Storage on Odour-Active Compounds, Total Titratable Acidity, and Ascorbic Acid in Oranges and Bananas.” Applied Sciences 13 (19): 10885. https://doi.org/10.3390/app131910885.
Ullrich, Lisa, et al. “Influence of Ozone Treatment during Storage on Odour-Active Compounds, Total Titratable Acidity, and Ascorbic Acid in Oranges and Bananas.” Applied Sciences, vol. 13, no. 19, Sept. 2023, p. 10885, https://doi.org/10.3390/app131910885.
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