Effects of ozone application on quality changes during storage in capsicum red pepper (Capsicum annuum)

In this study, the effects of different ozonated water treatments on storage quality and life of red pepper cv. Kaptan (Capsicum annuum) were investigated. For this purpose, the peppers, which were harvested at the optimum time, were were transported to the laboratory immediately. The uniform and quality fruit, reflecting the characteristics of variety, were selected for use in the experiment and pre-cooled. After pre-cooling, the fruit were divided into 4 groups for treatments. The first three groups were immersed in ozonated water (5-6°C) at 3 different doses (1 ppm, 2 ppm and 3 ppm) for 15 minutes. The last group was immersed in distilled water (5-6°C) for 15 minutes and used as a control group. After dipping, all peppers were kept in room conditions for 30 minutes to remove excess water and placed in modified atmosphere bags. All treated fruit were stored at 8±1°C and 90±5% relative humidity for 25 days. In addition, the peppers were kept at 20±1°C and 60±5% relative humidity conditions during 1 day for shelf life studies. Weight loss, fruit firmness, TSS, TA, pH, respiration rate, fruit skin color, gas composition in MAP, sensory quality, microbial load and decay rates of peppers were determined at 5-day intervals during storage. As a result, all ozone treatments were more effective in reducing the microbial load of peppers compared to the control group. Although high-dose ozone treatments (2 ppm O3 and 3 ppm O3) have negative effects on the fruit color of peppers, positive effects have been determined in terms of reducing the microbial load. The lowest dose, 1 ppm, was determined as the most effective treatment for reducing weight loss and respiratory rate, preserving fruit firmness and sensory quailty. It was determined that the red peppers cv. Kaptan treated with 1 ppm ozonated water could be stored for 20 days under MAP conditions at 8±1°C and 90±5% relative humidity.