Monitoring quality parameters and antioxidant potential of fresh-cut red pitaya fruit treated with gaseous ozone using kinetic models

Fresh-cut pitaya (dragon fruit) is attractive and nutritious but deteriorates easily and the quality is difficult to monitor. This study evaluated the effect of ozone on the quality parameters of fresh-cut pitaya for over 10 days. The physical and chemical qualities (firmness, weight loss, soluble solids, titratable acid, color changes), nutritional indices (total phenols, flavonoids, anthocyanins, and ascorbic acid), and antioxidant potential (superoxide dismutase [SOD], peroxidase, and antioxidant capacity) were comprehensively determined. An electronic tongue was used to evaluate human sweetness, sourness, saltness, bitterness, and richness. The kinetic models of biochemical and physical parameters were established and verified. The majority of quality attributes are well preserved following ozone treatment and are applicable to the logistic regression equation. This study elucidated the preservative effect of ozone treatments and showed the change in quality parameters during food production and storage. In addition, kinetic data provides a powerful tool for controlling storage, ensuring good nutritional value, and sensory quality.

Automated summary

This study evaluated the effect of ozone on the quality parameters of fresh-cut pitaya and found that most quality attributes were well preserved following ozone treatment. The study also showed the change in quality parameters during food production and storage. Kinetic data provided a powerful tool for controlling storage, ensuring good nutritional value, and sensory quality.