Exposure to ozone reduces postharvest quality loss in red and green chilli peppers

The effect of continuous exposure to ozone at 0.45, 0.9 and 2 mu mol mol(-1) on quality changes during the storage of red and green chilli peppers at 10 degrees C was investigated. Ozone at 0.45 and 0.9 mu mol mol(-1) reduced disease incidence in red peppers, with no further benefits at 2 mu mol mol(-1). Ozone at 0.9 mu mol mol(-1) reduced weight loss during storage and improved firmness maintenance. Skin colour was bleached in red peppers exposed to ozone at 2 mu mol mol(-1), and in green ones at all tested doses. Total phenolic content was not affected by ozone but antioxidant activity was reduced in green chilli peppers exposed to ozone at 2 mu mol mol(-1), due to lower ascorbic acid content in those samples. Ozone at 0.9 mu mol mol(-1) extended the shelf-life of chilli peppers. (C) 2016 Elsevier Ltd. All rights reserved.