UV-C radiation and gaseous ozone improve the physicochemical characteristics of refrigerated strawberries

The use of new preservation techniques, such as the application of gaseous ozone (OZ) and ultraviolet (UV-C) radiation, enables agricultural products to be maintained in optimal conditions for consumers. Additionally, these methods reduce risks to human health by decreasing the presence of pathogens in treated foods. The aim of this study was to evaluate the effect of gaseous ozone and UV-C radiation exposure on the physicochemical characteristics of strawberries. Strawberries were exposed to radiation doses of 0 kJ m-2(control), 2.02 kJ m-2, 3.04 kJ m-2, and 4.05 kJ m-2 and to gaseous ozone concentrations of 0.267 and 0.586 mg L-1 for 35 and 70 s at each concentration. The experimental units were then packaged in PET packaging and stored at 5±1°C and 85±5% relative humidity (RH) for 5 d. Physicochemical tests included weight loss, color, pH, titratable acidity, total soluble solids, and respiration rate. The UV-C and ozone treatments demonstrated better performance compared to the control maintained at 5±1°C. Notably, the treatments that showed the most favorable outcomes for the physicochemical properties of strawberries were OZ3 (exposure to 0.586 mg L-1 of O3 for 35 s) and UVC3 (exposure to radiation dose of 4.05 kJ m-2), indicating these methods are suitable for the preservation of strawberries.