Study On The Effect Of Ozone's Sterilization And Its Impact On Banana's Storage Quality

The speed of breathing of Post-harvest Banana accelerated during the storage. The amount of gas ethylene that banana released increases with maturity of banana. Meanwhile, ethylene released by banana accelerated the maturity of the banana, And the browning of banana peel as well as quickly spread of streptomyces caused by pathogenic microbes infecting lead to the fruit flesh softening and final decay. Ozone, as a strong oxidizer, can removed ethylene produced by bananas during the After-ripening, And also because of its strong bactericidal effect without residues,it is very suitable for Bactericidal and Preservation for fruits and vegetables. we study the rule of ozone self-decomposition on the different conditions. By choosing different ozone Concentration and effect time, we study the ozone's effect on Bactericidal and ethylene removal as well as storage quality of bananas. The results of the research are summarised below:1. Study on self-decomposition of ozoneIn the cold storing room, we calculated the reaction rate and half-life of the ozone decomposition. We study impact of the temperature and humidity on the ozone self-decomposition. The results shows that on the temperature range from 1℃to21℃,ozone generated from air, its decomposition reaction is first-order reaction. The lower temperature and humidity, the slower speed of decomposition reaction rate , and the humidity is more effective than temperature.2. Study on Bactericidal effects of ozoneWe study the bactericidal effect of the different ozone concentration and processing time on the surface of bananas. We found that the total number of fungi and bacteria of banana skin treated with appropriate ozone concentration were lower than the untreated group .The result showed that ozone can kill the micro-organisms effectively ,especially on bacteria .3. Study on the effect of ethylene removalThe effectiveness of treatment with ozone in removing ethylene produced by banana was examined by comparing non-treatment against application of processing time for 5min and 3ppm,5ppm and 8ppm of ozone concentration , at a temperature of (12℃±0.5℃) and relative humidity of (90%±3%) .Through observing the concentration of ethylene in different storage stage, we found that the group with lowest concentration of ethylene is the one which was sealed in the bag with 5ppm of ozone concentration.4. Effectiveness of storage physiology of banana on ozone treatmentThe effectiveness of treatment with ozone treatment in preserving banana was examined by comparing non-treatment against application with 1ppm, 3ppm and 5ppm of ozone concentration and 3min,5min and 8min of processing time, at a temperature of (12℃±0.5℃) ,relative humidity of (90%±3%) and storage for 30 days.Using 4 levels of 3 factors in orthogonal test to optimize the main parameters and analysis. By the determination of various physiological indicators, drawn for a better deal with the conditions: 3ppm of ozone concentration, the processing time for 5min.5. Effectiveness of storage quality of banana on ozone treatmentL934 to explore the different ozone concentrations (1ppm, 3ppm and 5ppm) and the processing time (3min, 5min and 8min) on the storage quality of bananas. The results show that the best combinition is 3ppm of ozone concentration with 5min processing time. Bananas treated with such conditions remained a good internal quality and appearance quality after 20d storage in (12℃±0.5℃).