J. Sci. Agri. Technol. (2023) Vol. 4 (2): 46 – 52
DOI: https://doi.org/10.14456/jsat.2023.12
Abstract
This study aimed to evaluate the effects of micro/nano ozone bubbles (O3MNBs) water on extending longan shelf life. The experiment was assigned using a completely random design (CRD), which consisted of 4 treatments, including soaking with 1) distilled water for 5 minutes (control), 2) 10 minutes of ozone micro nanobubbles (O3 MNBs) water, 3) 20 minutes of O3 MNBs water, and 4) 30 minutes of O3 MNBs water. All treatments contained four replications. Then, they were stored at 5°C with 80% relative humidity for fifteen days for further examination. The results revealed that the control had the highest weight loss than other treatments, especially 6 to 9 days after being treated with O3 MNBs water. Moreover, longans with the O3 MNBs water treatments were more significant in the L* and b* color indexes than the untreated fruit on longans outside the pericarp. In addition, the control appeared to have pericarp browning after storage for nine days and found fungal on the fruit twelve days after treatment.
Keywords: ozone, micro/nanobubbles, longan
Received: May 11, 2023. Accepted: July 11, 2023.
