Characteristics of Guava (Psidium Guajava L.) Treated with Ozonation During Ambient Storage

Crystal guava (Psidiumguajava L.) is a kind of fruit which easily damaged due to various factors. Without proper treatment, crystal guava will had physical damages. The aims of this study were to determine the differences in physical, chemical, microbiological characteristics, and pesticide residue between crystal guava treated and untreated in ozone. Ozonation process was conducted by using ozonizer TIP-01 at the concentration of 1.1 ppm for 5 minutes, and stored at room temperature (25± 2 0C) observed for 6 days with 2 replicates. The explanatory methods was employed followed by t-test. The characteristics observed were color lightness, hardness, vitamin C content, moisture content, totally microorganism, and pesticide residue. The results showed that after storage for 6 days at room temperature, the ozone treatment reduced the lightness, hardness, vitamin C content, totally microorganism, and pesticide residue, while moisture content increased

Ozonization TECHNOLOGY and Its Effects on the Characteristics and Shelf-life of Some Fresh Foods: A Review

The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological damage due to their high moisture and organic matter contents. On the other hand, the consumer demands high quality food respectively fresh, clean, healthy, and safe. Ozone may be used an alternative or complementary food cleaning. The effectiveness of ozone against contaminating microorganisms present in agricultural products depends on several factors. Mechanism on ozone's cleaning and sanitizing role in some food products are discussed. Application of ozonisation on cauliflower, red Chili and guava crest and liquid based products exposed in some various ozone concentrations and exposures, on microbes' inactivation are also discussed